STEAMED PORK & PRAWN WONTONS
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter
Time 45m
Yield Makes 35-40
Number Of Ingredients 14
Steps:
- Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
- Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
- For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
- Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.
Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
PORK WONTON SOUP
Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
- Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
- Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
- Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g
PORK WONTONS WITH SESAME SAUCE
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Lunar New Year Pork Noodle Sesame Sesame Oil Tree Nut Free Dairy Free Peanut Free Soy Sauce Ginger Green Onion/Scallion
Yield 8 regular or 16 small servings
Number Of Ingredients 20
Steps:
- Wontons:
- Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
- Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
- Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
- Sesame sauce and assembly:
- Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
- Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
- Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.
GRANDMA'S CRISPY PORK WONTONS
Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!
Provided by Lady_Charee
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h24m
Yield 12
Number Of Ingredients 11
Steps:
- Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
- Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
- Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
- Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g
STEAMED PORK WONTONS
Make and share this Steamed Pork Wontons recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
- Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
- In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
- Form into 30 1-inch balls.
- Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
- To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
- Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
- Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
- Cover and steam for 5 to 8 minutes or until done.
- Serve hot.
MEAT FILLED WONTON SKINS
Steps:
- Mix pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready.;
STEAMED PORK WONTON DUMPLINGS
Steps:
- In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
SAUSAGE STEAMED WONTONS
Another do ahead recipe. Very tasty tid-bit and they are steamed not deep fried. Vary the dipping sauce to your taste
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 20 Dumplings
Number Of Ingredients 6
Steps:
- Break up the sausage as you cook it (5 minutes), drain off fat.
- Stir in chopped mushrooms.
- Saute about 5 minutes or until the liquid evaporates.
- Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.
- Brush edges of wrapper with water (use a Q tip).
- Place a heaping tsp of meat mixture in the center.
- Bring the 4 corners up over the meat and seal.
- repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).
- Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.
- Serve warm with the worcestershire sauce as a dip.
STEAMED PORK WONTON DUMPLINGS
Make and share this Steamed Pork Wonton Dumplings recipe from Food.com.
Provided by dicentra
Categories Pork
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce.
- Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides.
- Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer.
- Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
Nutrition Facts : Calories 381.4, Fat 15, SaturatedFat 5, Cholesterol 84.9, Sodium 501.2, Carbohydrate 38.5, Fiber 1.8, Sugar 1.1, Protein 21.4
WONTON, STEAMED OR DEEP FRIED
Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 40 Wonton
Number Of Ingredients 10
Steps:
- If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
- combine remaining ingredients, mix well.
- put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
- moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
- Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
- You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
- Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.
PORK WONTONS
This recipe is adapted from a weight watchers recipe in the Take Out Tonight Cookbook. It is a little work, but my husband and I love the guilt-free home made chinese take-out!
Provided by Mo-B4687
Categories Pork
Time 35m
Yield 40 wontons, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pork, scallions, cornstarch, garlic, hoisin sauce, 1 tsp of the sesame oil, and the soy sauce in a medium bowl; set aside.
- Arrange 6 wonton wrappers on a work surface. Place half a teaspoon of the pork mixture in the center of each wrapper. Moisten the edge of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press togither. Place completed wontons on baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 40 wontons.
- Bring a large pot of water to a boil. Add the wontons, 20 at a time, to the pot; return to a boil, stirring occasionally. Cook until the wontons float to the top, about 1 minute. Remove with a slotted spoon and drain; toss the wontons with the remaining 1 teaspoon seasame oil to keep them from sticking together.
Nutrition Facts : Calories 159.6, Fat 3.3, SaturatedFat 0.9, Cholesterol 25.4, Sodium 244.4, Carbohydrate 21.3, Fiber 0.8, Sugar 0.6, Protein 10.3
More about "steamed pork fill wontons food"
STEAMED WONTON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY PORK WONTONS - CASUALLY PECKISH
From casuallypeckish.com
WINNING PORK-AND-SHRIMP WONTON RECIPE | NOMS FROM MOM
From nomsfrommom.com
STEAMED PORK WONTONS | OVERSIXTY
From oversixty.com.au
PORK AND CHIVE WONTONS IN SESAME CHILI OIL | DINING BY KELLY
From diningbykelly.com
FRIED PORK AND SHRIMP WONTONS - ALL WAYS DELICIOUS
From allwaysdelicious.com
WONTON SOUP (馄饨汤) - RED HOUSE SPICE
From redhousespice.com
STEAMED PORK WONTONS - BIGOVEN.COM
From bigoven.com
EASY PORK AND CABBAGE WONTONS - FOOD, FLAVOR, PHOTOS
From foodhighs.com
WONTON FILLING RECIPES PORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEAMED WON TONS RECIPE | CDKITCHEN.COM
From cdkitchen.com
PORK WONTONS WITH SESAME SAUCE RECIPE - BON APPéTIT
From bonappetit.com
SHEPHERD'S PURSE PORK WONTON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STEAMED WONTONS FILLED WITH PORK STOCK PHOTO - DOWNLOAD …
From istockphoto.com
BEST HOMEMADE PORK WONTONS WITH SOY SESAME DIPPING SAUCE
From busybutcooking.com
GROUND BEEF WONTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAMED PORK & SHRIMP WONTONS | GMSQ.GRUNDFOS.COM
From gmsq.grundfos.com
DO YOU COOK THE PORK BEFORE MAKING WONTONS? - LET'S EAT?
From antonscafebar.com
WONTON, PORK-FILLED, BOILED OR STEAMED - MYFITNESSPAL
From myfitnesspal.com
HOW TO USE WONTON SKINS TO MAKE STEAMED SPICY PORK DUMPLINGS
From thespec.com
STEAMED WONTONS FILLED WITH PORK AND CHICKEN STOCK PHOTO ...
From istockphoto.com
MUSHROOM PORK WONTON | MISS CHINESE FOOD
From misschinesefood.com
STEAMED VEGAN WONTONS - EAT FIGS, NOT PIGS
From eatfigsnotpigs.com
STEAMED WONTON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
7 PORK WONTON RECIPES - HOMEMADE CHINESE SOUPS
From homemade-chinese-soups.com
PORK WONTON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE SHRIMP WONTONS (STEAMED) - FOOD NEWS
From foodnewsnews.com
PORK CELERY WONTON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PORK WONTON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SAUSAGE STEAMED WONTONS RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY AIR FRYER WONTONS WITH PORK FILLING | COOKING WITH NART
From cookingwithnart.com
A WONDERFULLY SPICY BEEF STEAMED WONTONS - SIMPLY TRINI COOKING
From simplytrinicooking.com
HOMEMADE PORK WONTONS | MAKE GREAT TAKEOUT WONTONS AT HOME!
From twosleevers.com
DELICIOUS CRISPY PORK WONTONS - BLOGTASTIC FOOD
From blogtasticfood.com
STEAMED PORK WONTON CHINESE FOOD STOCK PHOTO - IMAGE OF …
From dreamstime.com
PORK AND SHRIMP WONTON (EASY RECIPE) - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love