I'm gonna boil them. Pork with shanghai style wrappers. Any advice from your experience? Thanks!
2007-01-22 16:49:56 · 7 answers · asked by reba 1 in Food & Drink ➔ Cooking & Recipes
DON'T BOIL THEM, THEY'LL FALL APART!!!
Instead, take some Napa Cabbage leaves and line a steamer basket and steam them, and for about 10 minutes.....if you have guests that like the "crispy", take half of the STEAMED ones and crisp them in a very hot skillet (non-stick) with some added peanut oil (or veg oil, if thats all you have ) and saute them till brown on one side, then add about 2 tablespoons of water to a very hot skillet and let bubble, a couple seconds and then cover the "pot stickers" and turn the heat on high till all the water and steam evaporate.....watch them closely, and then serve with soy, ginger, chili and garlic paste (sambal) and fish sauce (nam pla or {hell, I don't remember the other name, Oh, Yeah, now that I'm thinking, } it can be purchased in Asain markets, nam pla is the nam e of it...Heck, we have these at import stores, and we call them Pot Stickers.....and I do them exactly as I said as mentioned above.......and we serve them in Southern California ALL the time, summer and winter for appetizers.......those and Spring Rolls, both Fried and those that are wrapped in Bahn Trang, the translucent rice paper that you have to wet and soften before use......and friends LOVE them.....Recipe??? Email me
Christopher c_quicker@yahoo.com
2007-01-22 17:07:17 · answer #1 · answered by ? 7 · 1⤊ 0⤋
Remember to seal the wrappers well. I use a little bit of beaten egg white. Otherwise they will become unwrapped when you boil them, and nobody wants a meatless wrapper!
Also, it always takes longer than you think. My ex boyfriend's grandmother would make us wontons and dumplings, and she would get a couple of us to sit down and help her with them. Even then it took a while! It can be a very social kind of cooking, though.
2007-01-23 00:55:59 · answer #2 · answered by Pyai 2 · 0⤊ 0⤋
don't over mix the meat mixture...
you can have the best looking wontons on the block, but if the meat is over-mixed you'll end up with little rocks in the middle of the wonton.
It shouldn't take more than a minute to mix the filling together.
2007-01-23 01:25:57 · answer #3 · answered by Dave C 7 · 0⤊ 0⤋
Some tips I have shared in an article here about wontons sometime ago. You have to careful not to break of crumple your wontons.
Here are some tips
http://www.nutridiets.com/171,Tips_for_making_Wontons.htm
2007-01-23 01:03:22 · answer #4 · answered by Anonymous · 0⤊ 0⤋
My sister always add a bit of chopped water chestnut into her wonton to make it a bit crunchy when eating. & for the seasoning, we like it with a dash of pepper.
Happy Cooking!
2007-01-23 01:11:30 · answer #5 · answered by vach1970 2 · 1⤊ 0⤋
make sure you share with everybody here.
2007-01-23 00:52:29 · answer #6 · answered by Mr. Sir 5 · 0⤊ 0⤋
my suggestion? bring em over to my house...yum..
2007-01-23 00:52:39 · answer #7 · answered by anonymous 6 · 0⤊ 0⤋