Wonton Wrappers Food

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.

WONTON WRAPPERS

Steps:

• Mix the salt and the flour.
• In a small bowl, add 1/4 cup water to the egg and beat gently.
• Make a well in the middle of the flour, and add the egg-water mixture.
• Mix into the flour, adding remaining water as needed.
• Knead the dough into a ball.
• Keep kneading until smooth (several minutes).
• Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
• Cut the dough into quarters.
• Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
• Cut the dough into the desired shapes (usually squares or circles).
• If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
• Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
• Repeat with the other quarters.
• If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.

EGGLESS WONTON WRAPPERS OR SPRING ROLLS

Steps:

• Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
• Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
• Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
• Cut into 3 inch squares.
• Repeat step with second ball.
• To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
• For Spring rolls cut bigger squares [6-8 inches].

VEGAN WONTON WRAPPERS

Steps:

• Sift together flour and salt in a bowl.
• Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
• This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
• To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
• To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
• Serves: 8 servings of 4. (total of 32).

PORK AND SHRIMP WONTON

Steps:

• Gather the ingredients.
• Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
• Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
• Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
• Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.

WONTON ENVELOPES

Steps:

• Brush the edges of square wonton wrappers with beaten egg whites; fold in the points to form an envelope (enclose jam, if you want). Deep-fry in vegetable oil until golden, about 2 minutes, then dust with confectioners' sugar.

CHINESE WONTON WRAPPERS

Steps:

• Gather the ingredients.
• In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.
• Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.
• Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.
• Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
• Cover and let rest for 30 minutes.
• Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.
• Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
• Gather the ingredients.
• In a large bowl, mix all the ingredients together.
• Knead into a smooth and workable dough.
• Cover and let the dough rest for 30 minutes.
• Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
• Flatten the dough using the pasta machine on the thinnest setting.
• Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
• Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
• Gather the ingredients.
• In a large bowl, mix all the ingredients together.
• Knead into a smooth and workable dough.
• Cover and let rest for 30 minutes.
• Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
• Flatten the dough with the pasta machine on the thinnest setting.
• Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
• Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.

WONTON PORK WRAPPERS

Steps:

• In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
• Place 8 wonton wrappers on a clean surface and brush edges with water.
• Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
• Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
• Spray steamer rack with nonstick spray. Bring water to a simmer.
• Working in batches, arrange dumplings on rack 1-inch apart.
• Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
• Transfer dumplings to a platter and serve with dipping sauces.

WONTON WRAPPERS

Steps:

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.