Pork And Water Chestnut Sausage Wontons In Watercress And Shiitake Mushroom Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY WONTONS

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 10

Number Of Ingredients 10



Crispy Wontons image

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND SHIITAKE MUSHROOM SOUP

In the annals of folk medicine, watercress soup is said to be good for soothing a dry throat or for when a general system-cleansing tonic is needed. Here, the nip and pep of watercress infuses chicken broth made rich with slivers of shiitake mushroom and plump sausage-filled wontons to produce a new take on wonton soup that is both healthful and delicious. Hydroponic watercress, meaning watercress grown in water and without soil, closely resembles watercress you might pick alongside a running stream in spring, but it has finer, more delicate stems and far less dirt and sand on its leaves. It is often available year-round in supermarket produce sections.

Yield serves 4 to 6

Number Of Ingredients 6



Pork and Water Chestnut Sausage Wontons in Watercress and Shiitake Mushroom Soup image

Steps:

  • To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the wontons are made, transfer them to a plate. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
  • To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
  • When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan. Reheat gently, then ladle into individual bowls and serve right away.

1/2 pound Pork and Water Chestnut Sausage (page 54)
20 to 22 square wonton wrappers
6 cups chicken broth (page 5)
1 large shiitake mushroom (3/4 ounce), stemmed and thinly sliced
1 cup packed watercress leaves and tender stems, preferably hydroponic
Kosher salt

PORK WON TON

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 25m

Yield Twenty won ton or about four servings

Number Of Ingredients 12



Pork Won Ton image

Steps:

  • Combine the pork, water chestnuts, scallion or green onion, monosodium glutamate, sugar, salt, wine, soy sauce, sesame oil and pepper in a mixing bowl. Blend thoroughly with the fingers.
  • Spoon about one-and-one-half to two teaspoons of the pork mixture in the center of a won ton skin.
  • Fold one side of the won ton skin to enclose the filling, rolling it cigar-fashion. Press the ends to seal.
  • Brush the upper portion of one sealed end with a little beaten egg.
  • Bring the ends together. As you bring them together, give the unbrushed end a 180-degree twist and press this end against the egg-brushed end. Pinch lightly to seal.
  • Continue filling the skins until all of them are filled and sealed.
  • Bring two quarts of water to the boil. Add the won ton. When the water returns to the boil, cook the won ton one-and-one-half minutes. Add about half a cup of cold water, let the water return to the boil again and cook for about another minute. When the won ton rise to the top of the water, they are done.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 4 grams, Carbohydrate 96 grams, Fat 7 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1065 milligrams, Sugar 2 grams, TransFat 0 grams

5 ounces lean ground pork
4 water chestnuts, finely chopped, about 1/4 cup
1 scallion or green onion, trimmed and finely chopped, green part and all, about 3 tablespoons
1/2 teaspoon monosodium glutamate, optional
1 teaspoon sugar
1/8 teaspoon salt, if desired
1 1/2 teaspoons dry Sherry or Shao Hsing wine
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons sesame oil
1/8 teaspoon ground pepper, preferably white
20 won ton skins
1 egg, lightly beaten

SAUSAGE WONTON STARS

These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. -Mary Thomas North Lewisburg, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 7



Sausage Wonton Stars image

Steps:

  • Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.

Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

1 package (12 ounces) wonton wrappers
1 pound bulk pork sausage
2 cups shredded Colby cheese
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced
1/2 cup ranch salad dressing

PORK AND WATER CHESTNUT SAUSAGE

Water chestnuts are an underwater corm, and as you might imagine if you consider their natural environment, they are plump with water and crunchy. Their taste, on the other hand, is hard to pinpoint: it's a cross between jicama and sugarcane with a hint of nuttiness, all diluted with water. In other words, it is somewhat bland. They are often used in Chinese and Southeast Asian dishes, mainly in stir-fries, for their snappy bite. That is also what they contribute to this sausage, which features Asian tastes. I use the sausage for stuffing wontons (page 55), for making small balls to top steamed rice, for mixing into udon noodles, or for wrapping in lettuce leaves as the Thai and Laotians do with minced meats (page 119) and the Vietnamese do with savory meatballs (page 60). Fresh water chestnuts are rarely found in markets, even those geared to an Asian clientele. They are seasonal and as much of a chore to peel as tree chestnuts (not a relative, despite the name). Canned water chestnuts fill that niche. They are available in grocery stores where even only a small amount of space is devoted to Asian ingredients. This sausage recipe calls for much less than what you get in a 6-ounce can, usually the smallest size sold. The remainder can be stored covered with fresh water in the refrigerator and used in homey stir-fries, salads, and slaws.

Yield makes 1/2 pound

Number Of Ingredients 10



Pork and Water Chestnut Sausage image

Steps:

  • Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Leave in bulk and shape and cook as directed in individual recipes. The sausage can be used right away, or it can be refrigerated for up to 3 days. It does not freeze well.

1/2 pound ground pork
2 heaping tablespoons chopped water chestnuts
1 tablespoon finely chopped scallions, white and light green parts
2 teaspoons peeled and finely chopped fresh ginger
2 teaspoons soy sauce
1 teaspoon dry sherry, such as amontillado
1/4 teaspoon Asian sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar

More about "pork and water chestnut sausage wontons in watercress and shiitake mushroom soup recipes"

25 WATER CHESTNUT RECIPES YOU WON’T WANT TO PASS UP
Web Jun 1, 2022 Water Chestnut Appetizer. Takeout Style Happy Family Stir Fry. Shrimp Lo Mein. Corn and Water Chestnut Pork Ribs Soup. Chinese Pork Dumplings With Wood Ear Mushrooms And Water Chestnut. …
From insanelygoodrecipes.com
25-water-chestnut-recipes-you-wont-want-to-pass-up image


THE BEST PORK WONTONS | THE RECIPE CRITIC
Web Jan 13, 2023 Pork Mixture: Add the pork, ginger powder, garlic powder, green onion, salt, sesame oil, rice vinegar, and soy sauce to a large bowl. Mix until the ingredients are combined. Add to Wrapper: Place 1 …
From therecipecritic.com
the-best-pork-wontons-the-recipe-critic image


SAUSAGE WONTONS RECIPE - BOB EVANS FARMS
Web Instructions. Preheat oven to 350F. Crumble sausage in medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain sausage. Spray mini muffin tins and insert won ton wrappers to form a …
From bobevansgrocery.com
sausage-wontons-recipe-bob-evans-farms image


10 BEST WATER CHESTNUT SOUP RECIPES | YUMMLY
Web Apr 4, 2023 wood ear mushroom, green onion, shrimp, sesame oil, water, ground pork and 14 more Won Ton Soup Pear Tree Kitchen white pepper, condensed chicken broth, beef stock, sesame oil and 7 more
From yummly.com
10-best-water-chestnut-soup-recipes-yummly image


PORK MEATBALLS WITH WATER CHESTNUTS - VALLEY FAMILY FUN
Web Jan 27, 2016 Mix pork with 2 Tbsp cold water. Then add green onion, ginger, soya sauce, wine, chestnuts, egg and cornstarch. Mix well. Heat oil in frying pan. Wet left hand and …
From valleyfamilyfun.ca


10 BEST WATER CHESTNUT SOUP RECIPES | YUMMLY
Web Mar 21, 2023 salt, oil, wood ear mushroom, water chestnuts, shrimp, chicken broth and 14 more Won Ton Soup Pear Tree Kitchen green onions, sesame oil, chicken broth, …
From yummly.com


BEST PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS …
Web Combine sausage, bread crumbs, egg and 2 tablespoons green onion; mix lightly but thoroughly. Shape into 3/4-in. balls., In a large saucepan, bring broth and soy sauce to a …
From alicerecipes.com


PORK SAUSAGE WONTONS - RECIPE - COOKS.COM
Web In skillet, cook sausage over medium heat (about 12 minutes) stirring and separating sausage as it cooks; drain on paper towels. Combine sausage, water chestnuts and …
From cooks.com


PORK, CELERY AND WATER CHESTNUT WONTONS WITH MA LA CHILLI OIL
Web Bring a large, wide pan of water to the boil, then turn the heat down to a simmer. Using a slotted spoon, gently lower in the dumplings in batches and simmer gently for 4-5 …
From deliciousmagazine.co.uk


WATER CHESTNUT AND BAMBOO SHOOT WONTONS RECIPE | SBS FOOD
Web Gently drop prepared wontons into a large saucepan of boiling water and cook for 2–3 minutes, or until they rise to the surface. Simmer for another 2–3 minutes, then remove …
From sbs.com.au


PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND …
Web In the annals of folk medicine, watercress soup is said to be good for soothing a dry throat or for when a general system-cleansing tonic is needed. Here, the nip and pep of …
From recipert.com


DUMPLING WRAPPER AND GROUND PORK AND WATER CHESTNUT RECIPES …
Web browse 37 dumpling wrapper, ground pork & water chestnut recipes collected from the top recipe websites in the world. ... water chestnut soy sauce ... shiitake mushroom white …
From supercook.com


PORK AND WATERCRESS - GROVE FARM
Web Instructions: Coat the bottom of the pot with oil and cook pork over medium heat, stirring constantly. Add in shoyu and bring to a simmer. Add watercress, cover, and simmer …
From grovefarm.com


PORK AND WATER CHESTNUT SAUSAGE WONTONS IN …
Web 1/2 pound ground pork: 2 heaping tablespoons chopped water chestnuts: 1 tablespoon finely chopped scallions, white and light green parts: 2 teaspoons peeled and finely …
From tfrecipes.com


SAUSAGE WONTONS - THESTAYATHOMECHEF.COM
Web Add in water chestnuts, ginger, and garlic and saute for 1 minute. Turn off the heat and add in soy sauce and green onions. Stir until all is well combined. In a deep saucepan, add in …
From thestayathomechef.com


EASY CHINESE PORK AND WATERCRESS DUMPLINGS (SUI GAU)
Web Squeeze as much water as poss­ible from the mushrooms (save the soaking liquid), then remove and discard the stems. Finely chop the caps, then put them in a bowl. 1 /6
From scmp.com


PORK CHOPS AND WATER CHESTNUTS RECIPES | SPARKRECIPES
Web Cubed chicken breast, wild rice, pimentos, green beans and water chestnuts flavor this easy breezy casserole. Italian herb baked pork chops with green beans and egg …
From recipes.sparkpeople.com


WATERCRESS WONTON SOUP - OMNIVORE'S COOKBOOK
Web Dec 18, 2019 Combine the ground pork, light soy sauce, Shaoxing wine, sesame oil, garlic, and 1/4 teaspoon of salt in a big bowl. Stir for 5 minutes until it forms a sticky …
From omnivorescookbook.com


Related Search