ORIENTAL PORK WRAPPERS
I watched this recipe being made on the Food Network on Semi Homemade Cooking with Sandra Lee and knew I had to hunt down the recipe. Mmmm, one of my favorite dishes at a chinese buffet.
Provided by Carrie in Indiana
Categories Pork
Time 39m
Yield 24 wrappers
Number Of Ingredients 8
Steps:
- In a medium bowl, combine 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 mixture in the center of each wrapper.
- Gather edges of wrapper together over filling.
- Press edges of wrappper together enclosing the filling completely.
- Repeat with remaining wrappers and filling.
- Place a collabsible metal steamer rack in a large wide pot.
- Fill pot with 1/2 inch of water.
- Spray steamer with non-stick cooking spray.
- Bring water to a simmer.
- Working in batches, arrange dumplings on rack 1" 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.
Nutrition Facts : Calories 68.8, Fat 3.9, SaturatedFat 1.3, Cholesterol 10.9, Sodium 188.8, Carbohydrate 5.1, Fiber 0.2, Sugar 0.2, Protein 3
CHINESE WHEAT WRAPPERS
These Chinese flour tortillas are popular in northern China, where they are paired with anything stir-fried in small shreds, such as moo shu pork. The author Carolyn Phillips is a proponent of using Korean flour, which is lower in gluten than American all-purpose flour. Adding a layer of oil between the dough before rolling it into a circle is a trick that allows the layers to be peeled apart after cooking for a thinner wrapper. But even unpeeled, these wrappers are fairly thin.
Provided by Sara Bonisteel
Categories snack, breads, side dish
Time 30m
Yield 8 (5-inch) pancakes
Number Of Ingredients 3
Steps:
- Place flour in a medium bowl and stir in just enough boiling water so the flour is shaggy and all of the water is absorbed into a soft dough. Empty dough onto a smooth work surface and knead it until smooth, adding more flour as necessary to keep it from sticking. When it is as soft as an earlobe, cover the dough with plastic wrap and let rest for about 20 minutes.
- Divide dough into 16 even pieces and roll each piece into a ball before flattening each ball with the palm of your hand. Use a pastry brush to lightly coat the surface of half of the circles with oil, and place the other half of the circles on top of the oiled ones to create 8 dough sandwiches.
- Roll each sandwich into an even circle. Roll the circles out into flat tortillas about 5 inches wide. Keep the dough covered when not working with it and sandwich the uncooked pancakes between plastic wrap to keep them from drying out. The wrappers can be prepared ahead of time up to this point and frozen in plastic wrap. Be sure to separate each wrapper with plastic wrap to keep any two from sticking and then pack them in a resealable freezer bag.
- Heat a seasoned yet unoiled cast-iron frying pan over medium heat. When the bottom is hot, add 1 wrapper and slowly cook it on one side until the bottom is spotted brown and the top starts to puff up, about 1 minute. Turn the wrapper over and briefly cook it on the other side, then transfer it to a clean tea towel and cover it so that it steams lightly. Repeat with the rest of the wrappers until all are cooked and you have a stack of warm tortillas in your towel. At this point, you will be able to peel them apart, if you wish, for very thin wrappers, or keep them as is for thicker ones.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams
WONTON PORK WRAPPERS
This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"!
Provided by Tastings by CeCe
Categories Pork
Time 40m
Yield 24 wrappers, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206.3, Fat 11.7, SaturatedFat 3.8, Cholesterol 32.8, Sodium 566.4, Carbohydrate 15.2, Fiber 0.6, Sugar 0.7, Protein 9.2
HOISIN PORK WRAPS
This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. -Linda Woo, Derby, Kansas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.
Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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