Best Authentic Pork And Cabbage Wonton Recipes
SHRIMP AND PORK WONTON SOUP
Whip up classic Shrimp and Pork Wonton Soup at home! This quick comforting meal takes just 20 minutes to make and uses basic Asian pantry ingredients.
Provided by Namiko Chen
Categories Main Course Soup
Time 40m
Number Of Ingredients 19
Steps:
- Gather all the ingredients.
- To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
- Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
- To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
- Chop cilantro and set aside to serve with the soup.
- Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
- In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
- Add all the wonton seasoning ingredients to the mixture and mix well.
- While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it's easier to work with. Use your finger to moisten the edges of the wrapper with water.
- When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
- Wet the portion where the sides meet. Pinch to close and seal.
- Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
Nutrition Facts : Calories 442 kcal, Carbohydrate 55 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 49 mg, Sodium 834 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
WONTON FILLING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Yield Makes enough to fill about 24 wontons
Number Of Ingredients 7
Steps:
- In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
GRANDMA'S CRISPY PORK WONTONS
Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!
Provided by Lady_Charee
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h24m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g
AUTHENTIC PORK AND CABBAGE WONTON
These are VERY tasty! A fairly standard Chinese dumpling, I've tried to keep this one true to form. Get a friend - or even your kids - to help make them a bit quicker. Boil them in soup, steam them or fry them in oil - my favorite! Yum!!
Provided by Brad Nichols
Categories Other Soups
Time 2h5m
Number Of Ingredients 10
Steps:
- 1. Rehydrate chinese mushrooms in warm water for 2 hours. Remove stems and dice fine
- 2. Combine all ingredients except wonton wrappers and mix thoroughly - you might need to use your fingers!
- 3. Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
- 4. Add a small dollop of thepork mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly
- 5. Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
- 6. Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of pork and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
- 7. Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch' . Avoid having air bubbles inside the wonton or it will rupture when boiled.
- 8. Turn the triangle pouch around so the center point is once again facing you
- 9. Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
- 10. Repeat until you have used all the pork mixture - about 40 dumplings
- 11. Cooking dumplings: - if Deep frying - cook in hot Vegetable or peanut oil for 4-5 mins or until golden brown - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from Frozen. They float when fully cooked! - if Steaming - about 5-6 minutes from fresh or 10 mins from frozen
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