Spinach And Pork Wontons Recipes

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:

• Wash the spinach thoroughly and trim any tough stems or bad spots on the leaves. Drain the spinach and pat dry with a paper towel. Coarsely chop the spinach.
• Assemble all of your prepared ingredients beforehand as the cooking is quick.
• Place a wok or large skillet over medium-high heat. When the pan or wok gets smoking hot, add the peanut oil with the garlic and onion. Stir fry the onion and garlic for 30 seconds, the add the spinach and water chestnuts. Continue to cook an additional 3 minutes, allowing the water from the spinach to cook off.
• Transfer the vegetables from the wok or pan to a bowl. Season with salt and pepper to taste. Allow the spinach to cool for 5 minutes.
• To form the wontons, pull one wonton from the package an moisten the edges with water. Place a scant teaspoon of the spinach mixture in the center of the wonton. Fold the wonton over into a triangle. Now, fold the long corners together and give them a wee pinch to hold together.
• Cover the completed wontons with plastic wrap to prevent the wrappers from drying out.
• There are several options on how to cook prepared wontons. You can simmer them in some vegetable or chicken broth for a good soup. Add some nice veggies to make this a soup entree.
• You can also steam them and serve with a soy dipping sauce.
• You can also deep fry them in oil, also serving them with dipping sauce.
• Prepared won-tons can be frozen by placing single-layer them on a cooking sheet. Once frozen, transfer them to a resealable bag and you can take out what you need.

Steps:

• In a large skillet, saute onions in oil and butter until golden brown. Remove to paper towels to drain. In the same skillet, cook bacon over medium heat until crisp; remove to paper towels to drain., In the drippings, cook pork over medium heat until no longer pink. Add spinach and garlic; cook and stir for 6 minutes or until heated through. Drain thoroughly. Stir in the lemon zest, fennel seed, salt, pepper, 1/3 cup Swiss cheese and bacon., Place half of the onions in a greased 1-qt. baking dish; top with pork mixture and remaining onions (dish will be full). Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until pork is tender and cheese is melted.

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:

• Heat a frying pan and add the sesame seed oil.
• Once hot, add the sliced scallions.
• Crumble the block of tofu over the frying mixture.
• Pour soysauce over it and mix.
• Let that simmer for 5 minutes while you slice the spinach.
• Remove from heat and stir in the spinach.
• Let this cool before continuing to the next step.
• You want the filling to be cool before assembling the wontons.
• Fry in 1/2 inch of vegetable oil.
• 2 minutes on one side, one minute on the other OR until crispy and golden brown.