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.
WON TON DIPPING SAUCE
Great sauce for dipping wonton or spring rolls. I like to use sesame seed oil instead of vegetable oil.
Provided by Alia55
Categories Low Cholesterol
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor.
- Stir, continuing to cook on low heat until the oil takes on the color of the peppers.
- In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar.
- Taste the mixture, adjust to taste.
- Mix, then add the mixture from the skillet.
- Serve warm or at room temperature with freshly steamed or fried won tons.
Nutrition Facts : Calories 364.9, Fat 24.5, SaturatedFat 3.2, Sodium 3585.4, Carbohydrate 31.4, Fiber 2.2, Sugar 22.6, Protein 8
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
PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE
Steps:
- For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
- For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
- Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
- Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
- When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
- Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!
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PORK WONTONS WITH SESAME SAUCE RECIPE | BON APPéTIT
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- 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.
- 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 chile crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside.
PORK WONTONS WITH SESAME SAUCE - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
5/5 (5)Estimated Reading Time 5 minsServings 2Total Time 15 mins
- Prepare the sesame sauce. In a small bowl, mix together the sesame paste, soy sauce, rice vinegar, sesame oil, half the chili oil or chili crisp, and garlic.
- Stir in the hot water to thin the sauce a little. You want the sauce texture to be just loose enough to drizzle over the wontons. Set aside.
- Bring a pot of water to a boil. Cook the wontons for 3 minutes (or 5 minutes if cooking frozen wontons). Drain and slide the wontons onto a plate.
- Drizzle the sesame sauce over the wontons. Drizzle the remaining half of the chili oil or chili crisp over everything. Top with the chopped green onions and sesame seeds.
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