what is in a wan ton?

Answer 1

Chinese dumplingsare called wantons.They can be stuffed and folded and fried and steamed and bakeed up in a variety of ways.

Here is a recipe

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Preheat the oven to 200 degrees F.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Answer 2

"Wan Ton" is usually steamed and put in your noodles bowl. You eat it with your soup noodlestraditionally or in stir-styled noodles (usually stir it with Oyster sauce if no soup style!! (not stir-fried ones). Yummy. It's wrapped with a square flour pastry. You put pork mince or shrimp and some spring onion inside usually. "Wan Ton" is a southern China thing. It's very popular in a lot of local noodles bars in Hong Kong.

It is similar with other dumplings like "jiaozi", which is a Northern Chinese thing. The pastry wrap is rounded and they use pork mince only or maybe with some finely chopped spring onion. They deep fry it or fry it in a pan. You eat Jiaozi with a dip of some red vinegar or soy sauce.

Answer 3

Wonton Soup


1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced

Heat a large nonstick skillet over medium-high heat until hot. Add ground pork and brown until no longer pink. Add chopped shrimp, ginger root, soy sauce and cilantro and cook 3-5 minutes or until shrimp is no longer opaque. Cool slightly.

Place a small amount of water in a bowl to use for sealing wontons. Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold top corner of wonton wrapper over filling and press firmly to seal.

Hold filled wonton by the tip of the triangle. Gently wrap corners around filling, moisten with water and gently pinch to seal. Set wontons aside on a plate and continue with remaining wontons.

Place broth in a large pot and bring to a light boil. Add wontons one or two at a time and cook until they float, about 1 or 2 minutes. Add green onion and serve

Answer 4

1) Cantonese Wan ton (Hong Kong)

shrimps + minced pork + ginger juice + soy sauce + sugar + cooking wine + corn starch + egg white

2) Shanghainese Wan ton

minced pork or chicken + ginger (crushed) + garlic (crushed) + bok choy or water cress (finely chopped, sequeezed) + soy sauce + sugar+ cooking wine + corn starch + egg white

Answer 5

It is a dough-like pouch made of pastry that can be fried or steamed. You can add meat, mostly ground pork with some green onions and ginger mixed in, or shrimp or crab meat.Then it is sealed in and fried or steamed. Very good.

Answer 6

Loads and loads of wan.... at least a ton of wan.

Answer 7

They are little pices of heaven! I prefer the shrimp ones myself, they are easy to make or if you are not that brave then try your local chinese supermarket they may have fozen ones for you to try! Im well hungry now!

Answer 8

Meat or shrimp, usually pork, spiced with ginger. it's easy to make your own, there are plenty of recipes on the net.

Answer 9

minced pork and prawns with the usual Chinese seasoning of a bit of salt, sugar, soya sauce, cornstarch and perhaps a dash of rice wine.

Answer 10

Some people use beef (ground beef), pork, chicken or shrimp mixed with assorted veggies.