PORK AND SHRIMP WON TONS
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
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
SAUSAGE WONTONS
A great recipe for parties! Using spicey sausage would be great. They can be made at home and taken to parties in pans and reheated for about 10 minutes.
Provided by Lvs2Cook
Categories Pork
Time 35m
Yield 48 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350º.
- Blot cooked sausage with paper towels to remove grease and combine with cheeses, olives, peppers and salad dressing.
- Slightly grease mini or regular muffin tins with vegetable oil spray. Press wrappers in tins and spray wrappers with oil.
- Bake 5 minutes or until golden.
- Remove from tins and place on cookie sheets. Fill with sausage mixture. Bake for another 5 to 10 minutes until the cheeses are bubbly.
Nutrition Facts : Calories 107.5, Fat 7.8, SaturatedFat 2.8, Cholesterol 14.4, Sodium 232.2, Carbohydrate 5.3, Fiber 0.2, Sugar 0.3, Protein 3.8
BEEF AND SAUSAGE FRIED WONTONS
Crispy rolled wonton wrappers filled with an Oriental spiced beef and sausage filling, fried to perfection. Delicious dipped in Oriental sweet chile sauce.
Provided by Debbie Fowler
Categories Appetizers and Snacks Meat and Poultry Pork
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.6 g, Cholesterol 50 mg, Fat 17.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 608.7 mg, Sugar 3.8 g
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.
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