WONTON WRAPPERS
I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around.
Provided by ribbit
Categories Grains
Time 1h30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the salt and the flour.
- In a small bowl, add 1/4 cup water to the egg and beat gently.
- Make a well in the middle of the flour, and add the egg-water mixture.
- Mix into the flour, adding remaining water as needed.
- Knead the dough into a ball.
- Keep kneading until smooth (several minutes).
- Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
- Cut the dough into the desired shapes (usually squares or circles).
- If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
- Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
- Repeat with the other quarters.
- If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
- Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
- Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
WONTON WRAPPER APPETIZERS
I get repeated requests for this easy-to-prepare appetizer. It's one of the first to disappear from the table.-Sheila Styles, Travelers Rest, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 5
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink; drain if necessary. Stir in onions; set aside. , Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350° for 6-7 minutes or until golden brown. , Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 192mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
WONTON SOUP
A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g
CHINESE WONTONS
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Provided by Cocoa
Categories Pork
Time 35m
Yield 50 appetizers
Number Of Ingredients 12
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.
STEAMED PORK WONTON DUMPLINGS
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.
WONTON PORK WRAPPERS
This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"!
Provided by Tastings by CeCe
Categories Pork
Time 40m
Yield 24 wrappers, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
- Place 8 wonton wrappers on a clean surface and brush edges with water.
- Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
- Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
- Spray steamer rack with nonstick spray. Bring water to a simmer.
- Working in batches, arrange dumplings on rack 1-inch apart.
- Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
- Transfer dumplings to a platter and serve with dipping sauces.
Nutrition Facts : Calories 206.3, Fat 11.7, SaturatedFat 3.8, Cholesterol 32.8, Sodium 566.4, Carbohydrate 15.2, Fiber 0.6, Sugar 0.7, Protein 9.2
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- In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
- You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
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- Slowly add water and keep stirring the mixture. Then grasp with hand to form a ball. Adjust the amount of water based on the water absorbing capacity of your brand of flour. Stop adding water when there is no dry flour in your bowl.
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