Wonton Steamed Or Deep Fried Recipes

FRIED WONTONS RECIPE

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.

WONTON, STEAMED OR DEEP FRIED

Steps:

• If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
• combine remaining ingredients, mix well.
• put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
• moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
• Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
• You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
• Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.

SAUSAGE STEAMED WONTONS

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.

MOM'S WONTON

Steps:

• In a large skillet, cook the ground pork over medium heat until no longer pink.
• In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
• Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
• Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.