Oriental Pork Wrappers Recipes

ORIENTAL PORK WRAPPERS

Steps:

• In a medium bowl, combine 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 mixture in the center of each wrapper.
• Gather edges of wrapper together over filling.
• Press edges of wrappper together enclosing the filling completely.
• Repeat with remaining wrappers and filling.
• Place a collabsible metal steamer rack in a large wide pot.
• Fill pot with 1/2 inch of water.
• Spray steamer with non-stick cooking spray.
• Bring water to a simmer.
• Working in batches, arrange dumplings on rack 1" 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.

ORIENTAL 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.

CHINESE PORK DUMPLINGS

Steps:

• Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
• Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
• Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

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.

CHINESE WHEAT WRAPPERS

Steps:

• Place flour in a medium bowl and stir in just enough boiling water so the flour is shaggy and all of the water is absorbed into a soft dough. Empty dough onto a smooth work surface and knead it until smooth, adding more flour as necessary to keep it from sticking. When it is as soft as an earlobe, cover the dough with plastic wrap and let rest for about 20 minutes.
• Divide dough into 16 even pieces and roll each piece into a ball before flattening each ball with the palm of your hand. Use a pastry brush to lightly coat the surface of half of the circles with oil, and place the other half of the circles on top of the oiled ones to create 8 dough sandwiches.
• Roll each sandwich into an even circle. Roll the circles out into flat tortillas about 5 inches wide. Keep the dough covered when not working with it and sandwich the uncooked pancakes between plastic wrap to keep them from drying out. The wrappers can be prepared ahead of time up to this point and frozen in plastic wrap. Be sure to separate each wrapper with plastic wrap to keep any two from sticking and then pack them in a resealable freezer bag.
• Heat a seasoned yet unoiled cast-iron frying pan over medium heat. When the bottom is hot, add 1 wrapper and slowly cook it on one side until the bottom is spotted brown and the top starts to puff up, about 1 minute. Turn the wrapper over and briefly cook it on the other side, then transfer it to a clean tea towel and cover it so that it steams lightly. Repeat with the rest of the wrappers until all are cooked and you have a stack of warm tortillas in your towel. At this point, you will be able to peel them apart, if you wish, for very thin wrappers, or keep them as is for thicker ones.