Steamed Pork Prawn Wontons Recipes

PORK AND PRAWN BOILED WONTONS

Steps:

• Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.
• For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.
• For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.
• For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.
• Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce.

STEAMED PORK WONTONS

Steps:

• The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
• Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
• In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
• Form into 30 1-inch balls.
• Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
• To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
• Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
• Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
• Cover and steam for 5 to 8 minutes or until done.
• Serve hot.