Pork And Wonton Rice Bowl Recipes

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PORK AND SHRIMP WON TONS



Pork and Shrimp Won Tons image

A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.

Provided by David Tanis

Categories     main course

Time 1h

Yield About 30 wontons

Number Of Ingredients 18

1/2 pound ground pork, not too lean
1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
Salt and pepper
1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon finely grated ginger
2 cloves garlic, minced
1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
2 serrano chiles, finely chopped
1 1/2 cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
1 small egg, beaten
Cornstarch for dusting
8 ounces baby spinach leaves
1/2 cup chopped cilantro
8 cups good chicken broth, hot, salted to taste
Red pepper oil (optional), see note

Steps:

  • Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
  • To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
  • Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams

JASMINE RICE AND RED CURRY CHICKEN WONTON BOWLS



Jasmine Rice and Red Curry Chicken Wonton Bowls image

Experience the cuisine of Thailand right in your own home with a wonton bowl full of UNCLE BEN'S® Jasmine rice smothered in a spicy red curry sauce with chicken and vegetables.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 10m

Yield 6

Number Of Ingredients 8

6 (7 inch square) wonton wrappers
1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Jasmine
1 (13.5 ounce) can coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 (16 ounce) package cooked chicken breast strips
½ cup fresh green beans, cut into 1-inch lengths
½ cup red bell pepper, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
  • Prepare rice according to package directions.
  • Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
  • Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.6 g, Cholesterol 61.4 mg, Fat 16.3 g, Fiber 3 g, Protein 25.1 g, SaturatedFat 12.2 g, Sodium 696.9 mg, Sugar 4.1 g

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