Porkwontons Recipes

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.

Steps:

• In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

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.

Steps:

• Make the wontons: Preheat an air fryer to 325˚ F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined.
• Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil.
• Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes.
• Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons.

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.

Steps:

• Add all meat filling and let set for 30 minutes.
• Mix the chopped cabbage with the pork.
• Method:.
• Set out ten wonton wrappers on a counter surface.
• Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
• Have a cup of water handy.
• Moisten both index fingers with water.
• With a corner pointing up, moisten two adjoining edges of the corner with water.
• Repeat with all ten wontons.
• Bring the opposite corner up and fold together over the filling to make a triangle.
• Run your fingers along edge to seal tightly.
• At the bottom,fold the remaining side corners together; moisten and seal tightly.
• In a large saucepan, bring the chicken broth to a boil over medium/high heat.
• Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
• Place lid on saucepan and reduce the heat to medium.
• When the broth returns to a boil and the wontons start to float, remove pan from the heat.
• With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
• Repeat until all forty wontons are cooked through.
• Pour hot broth over wontons.
• Add a bit of cabbage and scallion tops to each bowl and serve.

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.

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.

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

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.

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.