Wontonporkwrappers Recipes

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.

WONTON WRAPPERS

Steps:

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

WONTON WRAPPERS

Steps:

• Mix the salt and the flour.
• In a small bowl, add 1/4 cup water to the egg and beat gently.
• Make a well in the middle of the flour, and add the egg-water mixture.
• Mix into the flour, adding remaining water as needed.
• Knead the dough into a ball.
• Keep kneading until smooth (several minutes).
• Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
• Cut the dough into quarters.
• Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
• Cut the dough into the desired shapes (usually squares or circles).
• If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
• Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
• Repeat with the other quarters.
• If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.

GRANDMA'S CRISPY PORK WONTONS

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.

WONTON WRAPPER APPETIZERS

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain if necessary. Stir in onions; set aside. , Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350° for 6-7 minutes or until golden brown. , Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.

WONTON PORK WRAPPERS

Steps:

• In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
• Place 8 wonton wrappers on a clean surface and brush edges with water.
• Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
• Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
• Spray steamer rack with nonstick spray. Bring water to a simmer.
• Working in batches, arrange dumplings on rack 1-inch apart.
• Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
• Transfer dumplings to a platter and serve with dipping sauces.