Salmon Wontons Food

FRIED WONTONS RECIPE

Steps:

• In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
• To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
• You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
• Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.

BAKED SALMON WONTONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish lightly with cooking spray.
• Mix cream cheese, salmon, onion, jalapenos, and chili powder together in a medium bowl.
• Place a teaspoon of the salmon mixture into each wonton wrapper. Dab the edges with water, fold in corners, and pinch together. Brush tops and sides of wontons with olive oil and place into the prepared baking dish.
• Bake in the preheated oven until tops are golden brown, about 10 minutes.

SALMON DUMPLINGS WITH COCONUT CURRY SAUCE

Steps:

• Simmer the pork fat in water to cover for 15 minutes. Drain, allow to cool, and chop finely.
• Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.
• Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used.
• Bring a large quantity of water to a boil. When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque. Remove, drain, and serve over or with the Coconut Curry Sauce.
• Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.
• While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.

SALMON WONTONS

Steps:

• Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
• Heat oil for deep-frying over medium to medium-high heat.
• Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
• Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
• Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
• Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.

WONTON SOUP DINNER

Steps:

• In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
• Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
• Ladle into bowls, then top with the scallion greens. Serve immediately.