Best Gum Lo Wontons With Sweet And Sour Sauce Recipes

WONTONS WITH SWEET-SOUR SAUCE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce

GUM-LO WONTONS WITH SWEET AND SOUR SAUCE RECIPE - (4/5)

Steps:

• Stir the shrimp, egg white, cilantro, sesame seeds, salt and pepper together in a bowl until well blended. For the Sauce: Stir the sugar, vinegar, water, ketchup, ginger and pepper sauce together in a small saucepan over medium heat. Cook, stirring until the sugar dissolves. Add the dissolved cornstarch and cook, stirring, until the sauce boils and thickens. Remove the pan from heat and cover to keep warm. For the Wontons: Place a heaping teaspoonful of the filling in the center of a wonton wrapper. (Keep the remaining wonton wrappers covered with a damp kitchen towel to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press them together to seal. Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the sides. Add the scallops, char siu, squid and onion and stir-fry for 1 minute. Add the bell peppers, pineapple and sauce. Bring to a boil, adjust the heat so the sauce is simmering and simmer for 1 minute. Turn off the heat and cover the wok to keep the sauce warm until the wontons are cooked. Pour enough vegetable oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Slip a few of the wontons into the oil and fry, a few at a time, turning occasionally, until golden brown, 3 to 3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. To serve, place wontons in a wide serving bowl. Spoon the hot sauce over the wontons or serve on the side. This recipe yields 4 servings.

LOUISVILLE'S GREEN CHILI WONTONS

Steps:

• Green Chili Wontons.
• Blend the green chilis, jalepeños and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
• Deep fry in 350-degree oil for one minute.
• (Makes 18 wontons).
• Guacamole Dipping Sauce.
• Mash the avocados and blend all ingredients thoroughly.
• Makes about 1 cup.

WONTONS IN HOT-AND-SOUR CHILI SAUCE RECIPE - (5/5)

Steps:

• Stir the ground pork, shrimp, egg white, cilantro, ginger, sugar, salt, sesame oil and pepper together in a medium bowl, stirring rapidly with a fork in one direction until the mixture is stiff and spongy. For the Sauce: Stir the soy sauce, rice vinegar, chili sauce, green onion, chili oil, cilantro, garlic and ginger together in a small bowl until blended. For the Wontons: Place 1 heaping teaspoon of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the two base corners firmly together to seal. Cover the folded wontons with a damp kitchen towel to prevent drying. Bring a large pot of water to a boil. Slip the wontons into the water and bring the water back to a boil. Stir occasionally, especially after the wontons are first added, to prevent them from sticking to the bottom of the pot. Cook until the wontons rise to the top of the water, about 5 minutes. Scoop the wontons into a colander with a wire skimmer or slotted spoon and drain. Toss the wontons and sauce together gently in a serving bowl until the wontons are lightly coated. Serve hot. This recipe yields 4 servings.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.