Steamed Pork Fill Wontons Recipes

PORK WONTON SOUP

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.

GRANDMA'S CRISPY PORK WONTONS

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.

STEAMED PORK WONTONS

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.

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.

STEAMED PORK FILL WONTONS

Steps:

• Combine first 6 ingredients in medium bowl. Place about 1 teaspoon filling in center of 1 wrapper. Bring edges of wrapper up and press into filling at 4 evenly spaced points leaving some filling exposed of wrapper into filling. Repeat with remaining filling and wrappers. Bring water to boil in base of steamer. Oil steamer rack. Arrange won tons on rack spacing 1 inch apart. Set steamer rack in place cover and steam until pork is cooked and wrappers are soft about 20 minutes. Meanwhile combine remaining ingredients. Serve won tons immediately passing dipping sauce separately.

PORK DUMPLINGS

Steps:

• In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
• Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.

WONTON, STEAMED OR DEEP FRIED

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.