STUFFED PORK WONTONS
Crispy fried wontons stuffed with a tasty pork and shrimp mixture. A perfect appetizer or party food.
Provided by Rachel
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat your deep fryer to 350F°. If you are using an electric skillet, pour enough oil so it rises up your pan about an inch. Actual amounts will vary depending on the size of your pan.
- Fit your food processor with chopping blade. This does a good job at mixing things as well as chopping. With the top removed, toss in your meat. If you can't find ground pork or if you choose to not use this, ground chicken works just as good. I've made it with ground chicken once when our local store was out of pork. Do not blend yet. Drain your shrimp and add to meat. Chop up scallions and toss in as well. Lastly, add in your egg, salt and pepper. Blend well, stopping every 10 seconds or so to scrape the sides of your bowl and toss it around.
- When your ingredients are nicely blended together, transfer mixture to a clean bowl. You will now need a small cup of water, a plate and your wonton wrappers.
- Taking one wonton wrapper, hold it in your hand spread open. Place a small ball of your meat mixture into the center of wrapper.
- Fold wrapper in half over the ball to create a triangle. Dipping your fingers in water, wet the open edges of your triangle.
- Now take the outer two points and fold in to the top point of your triangle wrapper. Place on your plate and continue until you have used up your meat or wrappers, whichever comes first. You can also do a batch at a time and if you have help this is definitely doable. I usually fill a dinner plate with stuffed wontons and then begin frying, as one batch is cooking I work on making more wontons. It's totally up to you if you want to make them all first or do it as you cook.
- When your oil is ready, carefully drop in wontons. Only add enough so they all have a tiny bit of swimming room. You don't need huge gaps but you don't want them right on top of eachother because they'll stick together as they cook. If using a deep fryer, cook for 3 minutes shaking up the basket after 1 minute. If using an electric skillet, cook for 3 minutes flipping halfway. Using tongs, carefully transfer to a bowl lined with paper towels.
- Give these a few minutes to cool off before biting into them. They will be extremely hot.
FRIED WONTON RECIPE
This fried wonton recipe is tender wrappers stuffed with ground pork, mushrooms and seasonings, then deep fried to crispy golden brown perfection. An authentic restaurant style appetizer that's sure to earn you rave reviews!
Provided by Sara Welch
Categories Appetizer
Time 1h
Number Of Ingredients 13
Steps:
- Place the pork, mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.
- Place one wonton wrapper on a flat surface. Keep the remaining wrappers covered so that they don't dry out. Brush the two edges of the wonton wrapper farthest away from you with water.
- Place 3/4 teaspoon of the pork mixture onto the center of the wrapper. Fold the wrapper over into a triangle shape, then bring the two bottom corners together to make a purse shape. Use a bit of water to "glue" the bottom corners together.
- Repeat the process with the remaining wrappers and filling.
- Heat 3 inches of oil in a large deep pot to 375 degrees F.
- Fry 6-8 of the wontons at a time for 3-5 minutes or until golden brown. Drain on paper towels and repeat the process with the remaining wontons.
- Serve immediately, with a side of sweet chili sauce if desired.
Nutrition Facts : Calories 191 kcal, Carbohydrate 18 g, Protein 10 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 365 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRIED WONTONS RECIPE
Fried wontons - Homemade, crispy and delicious wontons with simple everyday ingredients. Learn how to make wontons with this easy Chinese recipe.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
- You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
- Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.
Nutrition Facts : Calories 311 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 people, Sodium 937 milligrams sodium
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
CHINESE WONTONS
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Provided by Cocoa
Categories Pork
Time 35m
Yield 50 appetizers
Number Of Ingredients 12
Steps:
- Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
- Separate wonton skins.
- Place a heaping teaspoon of filling in the center of the wonton.
- Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
- Fold skin over to form a triangle, sealing edges.
- Pinch the two long outside points together.
- Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
- Drain and serve with sauce.
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
SAUSAGE WONTON STARS
These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. -Mary Thomas North Lewisburg, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.
Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PORK AND SHRIMP WONTON
Steps:
- Gather the ingredients.
- Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
- Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
- Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
- Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.
Nutrition Facts : Calories 162 kcal, Carbohydrate 18 g, Cholesterol 61 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 721 mg, Sugar 1 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
FRIED WONTONS
Fried wontons are a easy-to-make crispy, crunchy, delicious appetizer. Your guests will be talking about these fried wontons long after the party's over!
Provided by Bill
Categories Appetizers and Snacks
Time 1h50m
Number Of Ingredients 19
Steps:
- Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
- To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
- For shape #1:
- Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
- Shape #2:
- Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
- Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
- At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they're frozen. They'll keep for a couple months in the freezer and be ready for the fryer whenever you're ready.
- To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
- If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
- To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you're ready to eat!
Nutrition Facts : Calories 164 kcal, Carbohydrate 15 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WONTON SOUP (馄饨汤)
Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.
Provided by Wei Guo
Categories Main Course
Time 36m
Number Of Ingredients 16
Steps:
- Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
- With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).
- In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
- While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).
- When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
- Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
- Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
- You may freeze uncooked wontons right after they're assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
- Cook frozen wontons: Do not defrost. Follow the same method above.
Nutrition Facts : ServingSize 1 bowl, Calories 453 kcal, Carbohydrate 48 g, Protein 23 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 66 mg, Sodium 1861 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g
AIR FRYER PORK WONTONS
These air fryer pork wontons are just as crunchy and crispy as traditionally fried pork wontons, except you can forget about the mess of deep frying. These are folded in an envelope shape, which is optimal for even browning and crisping in the air fryer.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield about 24 wontons
Number Of Ingredients 15
Steps:
- Make the wontons: Preheat an air fryer to 325˚ F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined.
- Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil.
- Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes.
- Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons.
WONTON RECIPE | HOMEMADE PORK WONTONS
Enjoy delicious Homemade Pork Wontons without having to leave the house! Get all the deliciousness of takeout wontons in the comfort of your own home!
Provided by Urvashi
Categories Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
- Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
- Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
- Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
- When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
- When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
- Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.
Nutrition Facts : ServingSize 4 g, Calories 50 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Cholesterol 7 mg, Sodium 117 mg
BEST EVER PORK FRIED WONTONS RECIPE
Each fried wonton is filled with a juicy flavorful bite of pork and green onions, accented with soy and sesame flavors. They're wonderfully crispy around the edges, but chewy and toothsome where the wonton wrapper dough puffs around the filling.
Provided by Atta Girl Amy
Categories Appetizer
Number Of Ingredients 10
Steps:
- Mix all ingredients, except vegetable oil and wonton skins, together in a bowl. Use a spoon or your hands to combine the ingredients.
- Put 1 teaspoon of pork mixture in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with water, and fold to form a triangle. Seal and pinch corners together to make dumplings.
- Heat vegetable oil in a large skillet or cast iron pan over medium heat. When oil is 350° F, almost bubbling, add wontons in batches, being careful not to crowd the pan.
- Fry in small batches until golden brown on all sides and cooked through. Remove from the oil a strainer or tongs and drain on a plate lined with paper towels.
- Serve wontons warm with a dipping sauce made from equal parts mustard and honey, plus soy sauce to taste. These are also good with soy sauce and sriracha and hot Chinese mustard.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 98 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CRISPY PORK WONTONS
These homemade wontons are stuffed with pork flavored with ginger and garlic before being deep fried to a crispy texture.
Provided by Austin Geraldson
Categories Appetizers and Snacks Meat and Poultry Pork
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
- Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
- Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
- Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 16.8 g, Cholesterol 18.9 mg, Fat 17.1 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 182.7 mg, Sugar 0.1 g
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- Prepare the sesame sauce. In a small bowl, mix together the sesame paste, soy sauce, rice vinegar, sesame oil, half the chili oil or chili crisp, and garlic.
- Stir in the hot water to thin the sauce a little. You want the sauce texture to be just loose enough to drizzle over the wontons. Set aside.
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- Place the pork, mushrooms, green onions, soy sauce, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.
- Place one wonton wrapper on a flat surface. add a small spoonful of filling to the center of the wrapper. Fold the wonton wrapper in half diagonally so that it forms a triangle.
- Put your index finger below the bulge where the filling is and press down from the top of the wrapper with your thumb and middle finger.
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- Mix all ingredients, except vegetable oil and wonton skins, together in a bowl. Use a spoon or your hands to combine the ingredients.
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