WONTON RECIPE | HOMEMADE PORK WONTONS
Enjoy delicious Homemade Pork Wontons without having to leave the house! Get all the deliciousness of takeout wontons in the comfort of your own home!
Provided by Urvashi
Categories Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
- Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
- Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
- Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
- When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
- When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
- Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.
Nutrition Facts : ServingSize 4 g, Calories 50 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Cholesterol 7 mg, Sodium 117 mg
STEAMED PORK & PRAWN WONTONS
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter
Time 45m
Yield Makes 35-40
Number Of Ingredients 14
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.
Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
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
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.
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
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.
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
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
PORK WONTON SOUP
Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g
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
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.
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