can any one who cooks chinese food at home, give me the receipe for wantons and momos, with any fillings ?

Question

i lwould like to cook some chinese food at home, and like those crispy wantons with fillings of small prawns, or mixed fillings they serve in restaurants. also the momos, which are steamed, and healthy to eat, similar to what we make in india, called modaks, but with sweet filling of coconut and jaggery, i will like to know the spicy one, with meat, or chicken please.

Answer 1

Prawn Wontons

Ingredients:

8 large prawns
1 tablespoon minced pork
1 tablespoon water chestnuts
2 spring onions, chopped finely
1 teaspoon dry sherry
salt and pepper
1 egg white
wonton wrappers
1 teaspoon cornstarch mixed with tablespoon water
3 cups chicken stock for poaching

Preparation:

Place prawns, pork, water chestnuts, spring onions, sherry, salt and pepper in food processor and mix to a paste. Put in bowl and beat in the egg white until mixture thickens.

Place a teaspoon of mixture in the center of a wonton wrapper. Dip finger in cornstarch water and run it along the 4 edges of wrapper. Bring all 4 corners up to a point in the middle and press along each edge to seal. Repeat with remaining mixture.

Poach for 3 to 4 minutes in simmering stock. Drain and serve with sprigs of coriander.

Beef And Broccoli Wontons With Ginger Dipping Sauce
Yield: 1 Serving

Ingredients

6 tb soy sauce
1/4 c plus 2 teaspoons minced
-peeled fres
ginger
1/4 c rice vinegar
3 tb honey
1/2 lb lean ground beef
1 c chopped broccoli florets
3/4 c chopped onion
1 lg egg
1 1/2 ts minced garlic
1/2 ts ground black pepper
1/2 ts salt
1 pk wonton wrappers; (12 ounce)
2 tb oriental sesame oil

Instructions

Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small
bowl.

Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2
tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on
work surface; brush edges lightly with water. Place heaping 1 teaspoon beef
filling in center of each. Fold wrappers diagonally in half, pressing edges
to seal. Place wontons on waxed paper. Repeat with remaining wrappers and
filling.

Preheat oven to 250øF. Heat 1/2 tablespoon oil in heavy large skillet over
medium heat; add 1/4 of wontons. Fry until wontons are golden and filling
is cooked through, about 3 minutes per side. Transfer to baking sheet; keep
warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon
oil per batch. Serve wontons with sauce.

Makes about 45.

After-Dinner Wontons
Yield: 36 Servings

Ingredients

2 md pears, 1 1/2 cups; peeled
-and shredded
2 md cooking apples, 1 1/3 cup;
-peeled and chopped
3 tbsps dried cherries;
-chopped
2 tsps lemon juice
2 tbsps butter
3 tbsps marsala; or apple
-juice
2 tbsps almonds; finely
-chopped
1 ts ground cinnamon
1/2 ts ground ginger
1/4 c maple syrup
36 wonton wrappers; 3.25"
3 tbsps butter; melted
coarse granulated sugar; or
-powdered sugar

Instructions

"Crispy, sugar-dusted wonton wrappers cache a sweet chewy filling of
fruit and nuts, adding a perfect touch to the end of the meal." For
filling, in a medium bowl toss together pears, apples, cherries and
lemon juice. In a large skillet cook fruit mixture in 2 tablespoons
butter over medium heat 7 minutes. Reduce heat. Stir in Marsala, nuts,
cinnamon and ginger. Cook 3 minutes or until liquid has disappeared
stirring often. Stir in syrup; set aside. For each wonton spoon 2
teaspoons filling into the center of a wrapper. Lightly moistened edges
of wrapper with water. Fold top edge of wrapper over filling to opposite
edge making half-moon. Press edges together to seal. Arrange wontons on
a greased baking sheet. Brush with the melted butter. Sprinkle with
coarse sugar. Bake at 350F 12-15 minutes or until golden. Cool slightly.
Sprinkle with powdered sugar. Makes 36 wontons.

Chili Cheese Wontons
Yield: 50 Servings

Ingredients

2 tb diced green chilies
1 c grated parmesan cheese
4 oz cream cheese; room temp
1 egg yolk
50 wonton wrappers
1 vegetable oil for frying

Instructions

Combine chilies, cheeses and egg yolk. Place 1 teaspoon of filling in
center of each wonton wrapper; moisten edges with water, fold in half and
press firmly to seal. In a deep fryer or Dutch oven, heat oil to 375
degrees. Fry wontons until lightly browned and drain on paper towels.

Crab Wontons With Orange-Chipotle Sauce
Yield: 8 Servings

Ingredients

3 c Dungeness crab meat
3 c Fresh corn
2 c Minced red bell pepper
1/2 c Raisins; plumped in
1/2 c Dry white wine
1 tb Olive oil
1/4 c Minced cilantro
2 ts Toasted ground cumin seed
1 tb Finely-minced fresh ginger
2 tb Finely-minced fresh oregano
1 ts Finely-minced lime zest
2 tb Soy sauce
1 ts Salt; or to taste
1/2 ts Freshly-ground black pepper
80 Wonton wrappers
Water and small pastry brush
Cornstarch or rice flour
Oil; for deep frying
Orange-Chipotle Sauce; see *
- Note

Instructions

* Note: See the "Orange-Chipotle Sauce" recipe which is included in this
collection.

Combine all ingredients for filling. Place 1 ounce of filling on a wonton
wrapper, brush the outside edge with water and place a second wrapper on
top pressing the edges together to seal completely. Place on a sheet of
waxed paper dusted with cornstarch and proceed to fill the rest.
Preheat oil to 360 degrees and deep fry the wontons for 3 to 4 minutes
or until golden-brown and puffed. Serve immediately on warm plates with
Orange-Chipotle Sauce and cilantro sprigs.
This recipe yields 40 wontons, serving 8 to 10.

Recommended Wine: The sauce is pretty spicy so a Gewurztraminer or
Riesling with some residual sugar and good acid is the choice here.

Comments: China meets California meets Mexico in this fun dish.
The wontons and sauce can be made ahead and frozen if desired. To freeze
the wontons, place uncovered in a single layer on a parchment or
waxed-paper lined baking sheet and freeze until hard. Wontons can then be
carefully placed in sealed freezer bags. Defrost in refrigerator before
using.

Broccoli Soup With Stilton Wontons
Yield: 4

Ingredients

1/3 c clarified butter
1 sm onion; sliced
5 garlic cloves; chopped
1 head broccoli; chopped
3 qt chicken stock
1 salt and pepper

------------------------STILTON WONTONS-------------------------------
10 wonton skins
4 oz stilton; crumbled
1 egg beaten with 1 tablespoon
- milk; for eggwash
1/4 c vegetable oil
1 green onion; finely chopped,
- for
1 ; garnish

Instructions

In a large pot saute onions and garlic in clarified butter until onions
are translucent. Add broccoli and saute until coated. Add chicken stock,
bring to a boil, and simmer 45 minutes. Season to taste with salt and
pepper. Puree soup in a blender or food processor.

Make wontons: On work surface lay out wonton skins, one at a time and
mound a scant tablespoonful of cheese in the center. Brush edges with egg
wash and fold over, corner to corner, pressing edges together to seal.
Repeat with remaining wonton skins. Heat oil in a large skillet and fry
until golden and crispy, about 3 minutes per side. Drain on paper towels.
Reheat soup to

simmering and ladle into 4 bowls. Top each with 2 wontons and serve
immediately, sprinkled with green onion.

Yield: 4 Servings

Answer 2

take 1 # chicken pork or shrimp, put it while very cold in a food processor or while frozen into a meat grinder with

onions 3 Tablespoons
bread crumbs 3 Tablespoons
red chili flakes
garlic 2 cloves
sugar 2 teaspoons
salt 1 teaspoon
soy sauce 3 Tablespoons
ginger fresh or dry 1 teasoon

grind all that stuff together untill finely chopped, then add
2 eggs in a large mixing bowl ( not your food processors work bowl, something big and round) make a claw out of your ridgedly outstreached fingers and use your ridgid hand to "whip" the mixture into a sticky paste

its messy and takes a little work but it is the best way.
once it is sticky and thick form it into balls and wrap or roll them in your wonton wrappers

keep the stuff cold at all times even if you have to stop and stick it back in the cooler or you will get wicked sick.
once wrapped fry steam or freeze them immediatly

Answer 3

Cream Cheese Wontons

Filling:
8 ounces cream cheese (room temperature)
2 egg yolks
1 teaspoon curry powder
about 100 wonton skins

Sweet and Sour Dip:
1-1/2 cups unsweetened pineapple juice
1/2 cup distilled white vinegar
3/4 cup sugar
3 tablespoons catsup
3 tablespoons cornstarch

Mash cream cheese in a bowl with fork until smooth. Add egg yolks and curry powder; mix until completely lump-free; set aside. If time allows, refrigerate for 2 hours for easier handling. Combine sweet and sour ingredients in a saucepan; cook over medium heat while stirring constantly until sauce thickens; set aside. Using store-bought wonton wrappers or your own, place a teaspoon of cream cheese mixture on a wrapper. Gather up the edges; pinch to enclose. Set on cookie sheet; repeat with remainder. Heat 4 to 5 cups oil in wok or skillet to 350 degrees; fry 5 or 6 wontons at a time for 3 to 4 seconds or until light golden brown. They will puff up, so don't fry too many at once. Remove and drain on wire rack or paper toweling. Serve with warm dipping sauce.