Best Kittencals Asian Pork Wonton Soup Dumplings Recipes

Kittencal's Asian Pork Wonton Soup Dumplings image

Provided by Kittencalrecipezazz

Categories Meat

Time 52m

Yield 35 serving(s)

Number Of Ingredients 13

1/2 lb uncooked ground pork
1 large green onion, finely minced (can use more green onion if desired)
1/4 teaspoon ginger powder (or use 1 tablespoon fresh minced ginger)
1 tablespoon low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
2 small garlic cloves, minced (or use 1 large clove)
1/4 teaspoon seasoning salt (or use white salt)
1/4 teaspoon fresh ground pepper (can use more, use white or black pepper)
1/4 teaspoon cayenne pepper (optional or adjust to suit heat level)
1 teaspoon cornstarch
wonton wrapper (you will need 35-40 wrappers)

Steps:

In a bowl using clean hands mix together all ingredients (except the wrappers).
Cover and refrigerate for at least 6 hours or up to 48 hours.
Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
Place a heaping 1 teaspoon of pork filling in the center.
Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
Repeat with remaining pork mixture.
Place on a jelly-roll sheet or large plate/plates.
Cover with plastic wrap until ready to use.
Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
Return the dumplings to the soup bowl in the broth when serving.

Pork Wonton Soup image

Provided by Aroostook

Categories Clear Soup

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons minced celery
1 scallion, chopped fine
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 lb ground pork
1 tablespoon finely grated carrot (optional)
1 cup napa cabbage (chopped fine)
40 wonton wrappers (about one package)
8 cups chicken broth (homemade or canned)
1 cup napa cabbage leaf, tips with no stem
2 scallions, chopped (green part only)

Steps:

Add all meat filling and let set for 30 minutes.
Mix the chopped cabbage with the pork.
Method:.
Set out ten wonton wrappers on a counter surface.
Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
Have a cup of water handy.
Moisten both index fingers with water.
With a corner pointing up, moisten two adjoining edges of the corner with water.
Repeat with all ten wontons.
Bring the opposite corner up and fold together over the filling to make a triangle.
Run your fingers along edge to seal tightly.
At the bottom,fold the remaining side corners together; moisten and seal tightly.
In a large saucepan, bring the chicken broth to a boil over medium/high heat.
Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
Place lid on saucepan and reduce the heat to medium.
When the broth returns to a boil and the wontons start to float, remove pan from the heat.
With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
Repeat until all forty wontons are cooked through.
Pour hot broth over wontons.
Add a bit of cabbage and scallion tops to each bowl and serve.