Steamedwontonbundles Recipes

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STEAMED WONTON BUNDLES (DIM SUM DUMPLINGS)

Make and share this Steamed Wonton Bundles (Dim Sum Dumplings) recipe from Food.com.

Provided by Galley Wench

Categories     Chinese

Time 32m

Yield 24 dumplings

Number Of Ingredients 16



Steamed Wonton Bundles (Dim Sum Dumplings) image

Steps:

  • Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
  • Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
  • Season to taste with salt and pepper.
  • Arrange the wonton wrappers on a work surface.
  • Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
  • Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
  • Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
  • Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
  • Stand the dumplings in the steamer in a single layer without letting them touch.
  • Set the bamboo steamer over the pot, then cover with the bamboo lid.
  • Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
  • (Watch the water level adding more water as needed).
  • Serve in the steamer basket with dipping sauce.

Nutrition Facts : Calories 81.5, Fat 2.7, SaturatedFat 0.9, Cholesterol 30.9, Sodium 140.6, Carbohydrate 8.2, Fiber 0.4, Sugar 0.2, Protein 5.9

1/2 lb ground pork
1/2 lb shrimp, shelled and deveined
2 garlic cloves
1 green chili pepper, finely chopped, seeded and membrane removed (jalapeno)
2 shallots, finely chopped
1/4 cup water chestnut, finely chopped
1 tablespoon fresh ginger, grated
1 tablespoon low sodium soy sauce, plus some for dipping
1 teaspoon cornstarch
1 small egg, beaten
1 teaspoon sesame oil
1/2 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package wonton wrappers
1 head savoy cabbage, for lining the steamer (optional)

STEAMED WONTON BUNDLES

These little steamed dumplings would be great served as a first course with a spicy dip. It's worth making a large batch and keeping a few in the freezer to thaw and cook as you need them.

Provided by CHILI SPICE

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Steamed Wonton Bundles image

Steps:

  • Mix together the pork, shrimp, chili, and shallots. Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine. Season to taste with salt and pepper.
  • Arrange the wonton wrappers flat on a work surface and place about 1 tablespoon of the pork mixture on to the center of each.
  • Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
  • Bring water to a boil and brush the inside of the top part with sesame oil. Arrange the wontons in the top, over and steam for 15-20 minutes .
  • Serve hot with a spicy dip.
  • ***Tip-- Make sure that the water in the base of the steamer is not allowed to stop boiling, or the dumplings will be undercooked and soggy. Also keep an eye on it so it doesn't boil dry--refill with extra boiling water in necessary. ***.

Nutrition Facts : Calories 193.8, Fat 9.2, SaturatedFat 3, Cholesterol 60.5, Sodium 339.1, Carbohydrate 17.5, Fiber 0.6, Sugar 0.7, Protein 9.7

4 1/2 ounces ground pork
1 tablespoon dried shrimp, finely chopped
1 green chili pepper, finely chopped
2 shallots, finely chopped
1 teaspoon cornstarch
1 small egg, beaten
2 teaspoons dark soy sauce
2 teaspoons rice wine
12 wonton wrappers
1 teaspoon sesame oil
salt and pepper (to taste)

MEAT FILLED WONTON SKINS

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12



Meat Filled Wonton Skins image

Steps:

  • Mix pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready.;

1 package Wonton Wrappers
14 ounces ground pork
2 tab sesame oil
2 tab soy sauce
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 scallion, finely sliced
2 cups bean sprouts
4 ounces bok choy, julienned
1/2 cup carrots, finely chopped
3 cloves garlic

STEAMED PORK WONTON DUMPLINGS

Provided by Sandra Lee

Categories     appetizer

Time 32m

Yield 33 dumplings

Number Of Ingredients 11



Steamed Pork Wonton Dumplings image

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.

1 pound ground pork
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage

STEAMED PORK WONTONS

Make and share this Steamed Pork Wontons recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 55m

Yield 30 serving(s)

Number Of Ingredients 10



Steamed Pork Wontons image

Steps:

  • The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
  • Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
  • In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
  • Form into 30 1-inch balls.
  • Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
  • To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
  • Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
  • Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
  • Cover and steam for 5 to 8 minutes or until done.
  • Serve hot.

1/3 cup canned bamboo shoot, drained
8 ounces pork loin (with fatback or suet)
1 teaspoon sesame oil
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon cornstarch
1 egg white
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper, ground
30 wonton skins, defrosted

WONTON, STEAMED OR DEEP FRIED

Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 40 Wonton

Number Of Ingredients 10



Wonton, Steamed or Deep Fried image

Steps:

  • If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
  • combine remaining ingredients, mix well.
  • put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
  • moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
  • Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
  • You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
  • Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.

1 (8 ounce) package wonton wrappers (sold in any grocery store)
6 dried Chinese mushrooms (or use 5 fresh mushrooms, finely chopped)
3 tablespoons bamboo shoots, finely chopped
4 ounces prawns, finely chopped
4 green onions, finely chopped
8 ounces pork, finely minced
1 teaspoon salt
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 clove garlic (optional)

APPLE WONTON BUNDLES

When preparing fondue for the main meal, don't forget to have a fondue dessert as well. These deliciously different treats taste just like caramel apples.

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 40m

Yield 64 bundles.

Number Of Ingredients 4



Apple Wonton Bundles image

Steps:

  • Cut each apple into four wedges; cut wedges into four pieces. Place a piece of apple in the center of each wonton wrapper. Brush edges of wrapper with water and bring up around apple; pinch to seal. Cover until ready to cook. , Heat oil in a fondue pot to 375°. Use fondue forks to cook wonton bundles until golden brown (about 1 minute). Cool slightly. Serve with caramel topping.

Nutrition Facts : Calories 403 calories, Fat 28g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 257mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

4 medium tart apples, peeled
64 wonton wrappers
2 to 3 cups canola oil
1 jar (12 ounces) caramel ice cream topping, warmed

SAUSAGE STEAMED WONTONS

Another do ahead recipe. Very tasty tid-bit and they are steamed not deep fried. Vary the dipping sauce to your taste

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 20 Dumplings

Number Of Ingredients 6



Sausage Steamed Wontons image

Steps:

  • Break up the sausage as you cook it (5 minutes), drain off fat.
  • Stir in chopped mushrooms.
  • Saute about 5 minutes or until the liquid evaporates.
  • Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.
  • Brush edges of wrapper with water (use a Q tip).
  • Place a heaping tsp of meat mixture in the center.
  • Bring the 4 corners up over the meat and seal.
  • repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).
  • Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.
  • Serve warm with the worcestershire sauce as a dip.

8 ounces hot Italian sausage or 8 ounces mild Italian sausage, removed from casing and browned
1 cup mushroom, finely chopped
5 cloves garlic, minced
2 tablespoons light cream cheese
20 wonton wrappers
1/4 cup Worcestershire sauce

CHINESE STEAMED BUNS

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

Provided by Carol chi-wa Chung

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 24

Number Of Ingredients 10



Chinese Steamed Buns image

Steps:

  • Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  • Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
  • Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

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