Does anyone have a recipe for wontons??

Question

Thanks!

Answer 1

Here is an authentic Cantonese wonton recipe. Hope you like it.

<<<<<<<< Wonton broth >>>>>>> Yeild about 1.5 litre of soup

600g pork (or spare ribs or pig's bone)
1 whole chicken
80g Chinese ham (or Spanish ham)
50g dried scallops (soak in water over night)
3 dried dates
fresh ginger (about the size of your thumb, crushed)
20g dried Longans (you can buy it in Chinese grocery store)
1 dried squid (ditto)
150g fresh shrimps' heads (keep the shrimps meat for wonton filling)
3.5 liters of water

1) Pour hot water on Chinese harm to wash away dirt.
2) Clean dried squid with a wet towel, then roast it in the oven till fragrant, set aside
3) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
3) Put chicken into the pot, boil for 5 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
4) Heat 3.5 liters in a big pot over high heat, put all ingredients into the boiling water, boil for 20 minutes (uncover), skimming the surface as required (the soup would be clear)
5) Reduce heat to medium-low, cover the pot and simmer for 3.5 hours or till the liquid reduce to about half.
6) Drain the meat, skim the oil from surface, keep soup in the pot and set aside.

Hint : you need a real big pot to have enough room for boiling all the ingredients with 3.5 liters of water.

<<<<<< Shrimps & Pork Wontons >>>>>>

600g fresh shrimps (shell and devein prawns, keep heads for soup base), chopped coarsely
200g minced pork (with 30% fat)
1 egg white, beat slightly
1.5 tablespoon cooking wine
2 tablespoon soy sauce
1 teaspoon sugar
a pinch of sea salt
1.5 tablespoon cornstarch
1 teaspoon of ground white pepper
1/2 teaspoon of ginger powder (you may use fresh ginger, minced)
1/2 teaspoon garlic powder
a pack of wonton wrappers
3 tablespoon of flour or cornstarch

1) Dry shrimps with kitchen towel, then mix pork, shrimps, 3/4 egg white and all seasoning in a bowl, combine well, marinate for 15 minutes
2) Sprinkle some flour or corn starch on a plate.
3) Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with egg white and fold wrapper in half to form a triangle. Pinch edges to seal. Line it on the plate.
4) Continue to wrap wonton and sprinkle flour or cornstarch on wontons when you finishing wrapping the first row. Repeat till the filling is all wrapped.
5) Heat 1.5 liter of water in a pot, put 4 to 5 wontons in the boiling water, bring to boil, then add a bowl of cold water into the water, bring to boil again, repeat this step till the wontons are cooked. This cooking method can avoid over boiling the wonton wrappers (they can be broken or melted) and your wontons would look good.
6) Remove wontons from the pot, drain well and place in a big bowl. Refill cold water into the pot when water turned to be sticky. Continue to cook the remaining wontons - step 5.

<<<<<<<<< Wonton Soup >>>>>>>>

1 liter of wonton broth
1 tablespoon of sesame oil
sea salt to taste
green onion, finely chopped

1) Heat wonton broth, add salt to taste.
2) Put sesame oil and green onion in soup tureen then put wontons, pour over hot wonton soup. Serve immediately.

Hint:
I usually boil 1 wonton to taste the filling to see whether I need to adjust the taste, then go ahead to wrap all of them. When the wonton is cooked, it should like a goldfish with nice tail "swimming" in the soup. Here is a photo of a nice wonton.
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dwonton%2Bphoto%26fr%3Dyfp-t-501%26toggle%3D1%26cop%3Dmss%26ei%3DUTF-8&w=350&h=262&imgurl=www.aromacookery.com%2Fphotos%2Funcategorized%2Fwonton.jpg&rurl=http%3A%2F%2Fwww.aromacookery.com%2Faromacookery%2F2005%2F05%2Flau_jie_fang.html&size=26.7kB&name=wonton.jpg&p=wonton+photo&type=jpeg&no=3&tt=6,734&oid=6a7ea9ab239a8578&ei=UTF-8
I do not suggest you to boil any vegetables in the wonton broth because the broth would turn greenish in colour, if I want to serve wontons with vegetables, I would boil the vegetables in another pot of water.

I shredded the chicken meat (left over of the broth), mix with pepper, salt, mayo and lemon juice to fix chicken salad sandwich for the next day.

Answer 2

CRISPY WONTONS

3/4 lb ground pork
8 chopped water chestnuts
1/4 cup chopped green onions & tops
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger root
1 lb wonton skins
vegetable oil for frying
catsup
hot mustard
sweet and sour sauce

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well.
Place 1/2 teaspoon pork mixture in center of each wonton skin.

Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold.

Turn over and moisten one corner with water. Overlap opposite corner over moistened corner; press firmly.

Heat oil in wok or large saucepan over medium-high heat to 375F.

Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels.

Serve warm with catsup and hot mustard or sweet and sour sauce, as desired.

Answer 3

Wontons recipe

Ingredients
1/2 lb Ground beef
1 teaspoon Soy sauce
4 Water chestnuts chopped
1/4 teaspoon Pepper
1 Green onion chopped
1 teaspoon cornstarch
1 teaspoon Salt

Directions
Combined ingredients throughly, place 1/4 teaspoon per wrap. Wrap in wonton wraps. Fold diagonally to form triangle, then fold once more same direction, then fold ends together on back to form a shape that looks like a nurses hat. May need to moisten wrap to get it to stick to self.
Fry in hot oil rolling over once till golden brown.

----------------Fried Wontons

1/2packagewonton skin
1/2cupvegetable oil
1tablespoonsoy sauce
1/2cupground pork
1pinchground pepper
1clovegarlic
2sprigscilantroOptional

For filling: Mince garlic and cilantro. Mix all ingredients together, except for the wonton skin and vegetable oil.

To make the wonton, put half a teaspoon of the filling in the middle of the skin. Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on you finger. Pinch the two corners together. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.

Heat up the oil in a frying pan or wok at medium heat. To test when the oil is hot enough, stick a wooden chopstick in the oil. When the oil is ready the bubbles will come up from the chopstick. Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.

This recipe will make 25 wontons.

***here is a link to view picture guide to make is easier!

http://www.thaitable.com/Thai/recipes/Fried_Wontons.htm

-----------CREAM CHEESE WONTONS

6 oz. cream cheese
2 green onions, chopped
1/2 tsp. soy sauce, lite
1/4 tsp. garlic powder
1/3 c. seafood shreds (imitation crab meat)
Pkg. won ton wrappers, sm. squares

Blend together ingredients. Drop approximately 1 teaspoonful on each of the small size wrappers. Fold in corners and seal with egg white. Fry in hot oil until crispy and brown. Serve with Sweet & Sour Sauce.

----------Veggie Wontons

Ingredients
1 package wonton wrappers
1 box vegetarian “sausage patties” (not veggie links!)
1 c. finely shredded Napa or Savoy cabbage
1 t. Minced fresh ginger
1 c. scallions, very finely minced
3 T. soy sauce
1-2 t. toasted sesame oil

Oil for frying
Water for sealing wontons

To prepare

***If you are adding the cabbage to the recipe, place the shredded cabbage in a bowl. Toss in 1/2 teaspoon of salt. Let this mixture stand for about ten minutes. This process will help draw out any excess liquid from the cabbage. Wrap the cabbage in a double layer of paper towel and squeeze to remove any water. Add this to the veggie meat filling.

In a bowl, crumble sausage. Add remaining ingredients and blend well. Let stand for at least 30 minutes to let the flavors infuse. This filling can also be mixed a day or two before using.

Spoon a heaping teaspoon or so of “sausage” mixture into the center of each wrapper. Rub a little water along the two far edges with your finger, then fold wrapper over to make a triangle. Press and seal the edge. Then fold in two points of the triangle to make a sailboat shape.

***If you’re making wonton soup, have your broth at a slow simmer. Gently drop in the wontons and let them cook until they float. This just takes a few minutes. Try not to overcook them as the wrapper is very delicate. Sometimes I’ll pan fry them quickly before adding to the broth. This makes handling a bit easier and adds a little more depth of flavor. Top with fresh chopped cilantro or parsley.

***If frying the wontons, heat at least a half-inch of vegetable oil in a heavy skillet to about 350 degrees. Carefully slide wontons into hot oil and cook until golden brown. Remove from pan with a slotted spoon and drain in a single layer on paper toweling.

Serve immediately with one of our favorite dipping sauces, applesauce, or pepper jelly. If you must, you can wait to serve wontons for a little while but be sure to keep them covered in the oven on low temperature so they don’t dry out.

Answer 4

crab rangoon http://chinesefood.about.com/od/crabrangoon/r/crabrangoon.htm

wontons
http://chinesefood.about.com/od/dimsumwonton/r/friedwonton.htm
i would leave out the blk mushrooms myself

Answer 5

i dont know you tell me