Wonton Pork Wrappers Recipes

WONTON RECIPE | HOMEMADE PORK WONTONS

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.

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.

CHINESE WONTON WRAPPERS

Steps:

• Gather the ingredients.
• In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.
• Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.
• Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.
• Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
• Cover and let rest for 30 minutes.
• Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.
• Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
• Gather the ingredients.
• In a large bowl, mix all the ingredients together.
• Knead into a smooth and workable dough.
• Cover and let the dough rest for 30 minutes.
• Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
• Flatten the dough using the pasta machine on the thinnest setting.
• Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
• Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
• Gather the ingredients.
• In a large bowl, mix all the ingredients together.
• Knead into a smooth and workable dough.
• Cover and let rest for 30 minutes.
• Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
• Flatten the dough with the pasta machine on the thinnest setting.
• Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
• Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.

GINGER-PORK WONTONS

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.

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.

WONTON PORK WRAPPERS

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.