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
GRANDMA'S CRISPY PORK WONTONS
Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!
Provided by Lady_Charee
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h24m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g
SPINACH AND PORK WONTONS
Categories Pork
Number Of Ingredients 16
Steps:
- In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach. In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes. Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat. In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally. When they float, cook for 3 minutes longer. Drain the wontons well. In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.
SPINACH-AND-PORK WONTONS
In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;)
Provided by Manami
Categories Spinach
Time 1h
Yield 30 WonTons, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry, finely chop the spinach.
- In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper.
- Mix in the pork, scallion, ginger and spinach; chill for 10 minutes.
- Dust a large baking sheet with cornstarch.
- Arrange 4 wonton wrappers on a work surface, keeping the othe wrappers covered with plastic wrap.
- Brush the edges of the wrappers with water and spoon 1 teaspoon of filling.
- in the center of each.
- Fold the wrappers diagonally over the filling to form triangles; seal.
- Bring the two opposite corners of the triangle together; press to seal.
- Transfer to the baking sheet and cover.
- Repeat
- In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally.
- When they float, cook for 3 minutes longer.
- Drain the wontons well.
- In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic.
- Add the wontons and toss (very carefully!)
- Sprinkle with the cilantro and serve.
Nutrition Facts : Calories 229.5, Fat 9.8, SaturatedFat 2.4, Cholesterol 21.4, Sodium 599.4, Carbohydrate 24.4, Fiber 1, Sugar 0.4, Protein 9.6
SPINACH WONTONS
Make and share this Spinach Wontons recipe from Food.com.
Provided by OrganiKiss Catering
Categories Vegetable
Time 45m
Yield 25 wontons
Number Of Ingredients 8
Steps:
- Heat a frying pan and add the sesame seed oil.
- Once hot, add the sliced scallions.
- Crumble the block of tofu over the frying mixture.
- Pour soysauce over it and mix.
- Let that simmer for 5 minutes while you slice the spinach.
- Remove from heat and stir in the spinach.
- Let this cool before continuing to the next step.
- You want the filling to be cool before assembling the wontons.
- Fry in 1/2 inch of vegetable oil.
- 2 minutes on one side, one minute on the other OR until crispy and golden brown.
Nutrition Facts : Calories 50.7, Fat 2, SaturatedFat 0.3, Cholesterol 0.7, Sodium 374.2, Carbohydrate 5.6, Fiber 0.5, Sugar 0.2, Protein 3
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