Best Pork Wontons Recipes

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GRANDMA'S CRISPY PORK WONTONS



Grandma's Crispy Pork Wontons image

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

1 pound ground pork
1 cup diced celery
1 cup shredded carrot
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 (14 ounce) package wonton wrappers
2 eggs, beaten
1 quart canola oil for frying

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

GINGER-PORK WONTONS



Ginger-Pork Wontons image

A flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. -Sandra Parton, Halifax, Nova Scotia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 14

2 tablespoons oyster sauce or 2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 pound ground pork
1/2 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
40 wonton wrappers
Oil for frying
Plum sauce, optional

Steps:

  • In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE



Pork-and-Shrimp Wontons with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 23

1 cup peanut butter
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 cloves garlic, finely chopped
2 tablespoons finely grated ginger
2 teaspoons Asian chili paste or sambal oelek
1/2 cup water, plus more if needed
1/2 pound ground pork
1/2 pound peeled and deveined medium shrimp, each cut into thirds
2 tablespoons minced chives
1 tablespoon toasted sesame oil, plus more for drizzling
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Chicken stock or broth, homemade or store-bought, for boiling the wontons
50 wonton wrappers
1 large egg, beaten
All-purpose flour, for dusting
Cilantro leaves, for garnish
Serrano chiles, thinly sliced, for garnish

Steps:

  • For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
  • For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
  • Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
  • Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
  • When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
  • Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!

STEAMED PORK & PRAWN WONTONS



Steamed pork & prawn wontons image

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter

Time 45m

Yield Makes 35-40

Number Of Ingredients 14

175g minced pork
85g peeled prawn , thawed if frozen and finely chopped
2 spring onions , chopped small
2 fat garlic cloves , crushed
2 tsp grated root ginger or purée
2 tbsp oyster sauce
1 tsp sesame oil
5 water chestnuts (from a can), drained and finely chopped
about 36 wonton wrappers , 9cm square, thawed if frozen
large lettuce leaves, or baking parchment, for steaming
2 tbp soy sauce
2 tbsp dry sherry
2 tsp grated fresh root ginger , or purée
shreds of spring onion or sesame seeds, to garnish

Steps:

  • Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
  • Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
  • For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
  • Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium

PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND SHIITAKE MUSHROOM SOUP



Pork and Water Chestnut Sausage Wontons in Watercress and Shiitake Mushroom Soup image

In the annals of folk medicine, watercress soup is said to be good for soothing a dry throat or for when a general system-cleansing tonic is needed. Here, the nip and pep of watercress infuses chicken broth made rich with slivers of shiitake mushroom and plump sausage-filled wontons to produce a new take on wonton soup that is both healthful and delicious. Hydroponic watercress, meaning watercress grown in water and without soil, closely resembles watercress you might pick alongside a running stream in spring, but it has finer, more delicate stems and far less dirt and sand on its leaves. It is often available year-round in supermarket produce sections.

Yield serves 4 to 6

Number Of Ingredients 6

1/2 pound Pork and Water Chestnut Sausage (page 54)
20 to 22 square wonton wrappers
6 cups chicken broth (page 5)
1 large shiitake mushroom (3/4 ounce), stemmed and thinly sliced
1 cup packed watercress leaves and tender stems, preferably hydroponic
Kosher salt

Steps:

  • To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the wontons are made, transfer them to a plate. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
  • To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
  • When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan. Reheat gently, then ladle into individual bowls and serve right away.

PORK WONTONS WITH SESAME SAUCE



Pork Wontons With Sesame Sauce image

This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Lunar New Year     Pork     Noodle     Sesame     Sesame Oil     Tree Nut Free     Dairy Free     Peanut Free     Soy Sauce     Ginger     Green Onion/Scallion

Yield 8 regular or 16 small servings

Number Of Ingredients 20

Wontons:
1 lb. ground pork
1 scallion, finely chopped
1 Tbsp. soy paste
1 Tbsp. toasted sesame oil
1 Tbsp. grapeseed or vegetable oil
1 tsp. finely grated peeled ginger
1 tsp. rice wine
1 tsp. kosher salt
¼ tsp. freshly ground white pepper (optional)
1 large egg
48 wonton wrappers
Sesame sauce and assembly:
3 Tbsp. toasted sesame oil
3 Tbsp. Chinese toasted sesame paste or tahini
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1-3 Tbsp. store-bought or homemade chili crisp; plus more for serving (optional)
Thinly sliced scallions (for serving)

Steps:

  • Wontons:
  • Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
  • Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
  • Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
  • Sesame sauce and assembly:
  • Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
  • Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
  • Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

AIR FRYER PORK WONTONS



Air Fryer Pork Wontons image

These air fryer pork wontons are just as crunchy and crispy as traditionally fried pork wontons, except you can forget about the mess of deep frying. These are folded in an envelope shape, which is optimal for even browning and crisping in the air fryer.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield about 24 wontons

Number Of Ingredients 15

8 ounces ground pork
1 sliced scallion
1 tablespoon rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil, plus more for brushing
2 teaspoons cornstarch
1 1/2 teaspoons grated garlic
1 1/2 teaspoons ginger
1/2 teaspoon sugar
24 to 26 square wonton wrappers
2 tablespoons soy sauce
1 tablespoon black vinegar
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1 scallion, sliced

Steps:

  • Make the wontons: Preheat an air fryer to 325˚ F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined.
  • Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil.
  • Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes.
  • Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons.

STEAMED PORK WONTONS



Steamed Pork Wontons image

Make and share this Steamed Pork Wontons recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 55m

Yield 30 serving(s)

Number Of Ingredients 10

1/3 cup canned bamboo shoot, drained
8 ounces pork loin (with fatback or suet)
1 teaspoon sesame oil
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon cornstarch
1 egg white
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper, ground
30 wonton skins, defrosted

Steps:

  • The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
  • Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
  • In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
  • Form into 30 1-inch balls.
  • Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
  • To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
  • Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
  • Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
  • Cover and steam for 5 to 8 minutes or until done.
  • Serve hot.

CRISPY THAI PORK AND SHRIMP WONTONS | RECIPES | WW USA



Crispy Thai pork and shrimp wontons | Recipes | WW USA image

Enjoy a tasty and delicious meal with your loved ones. Learn how to make Crispy Thai pork and shrimp wontons & see the Smartpoints value of this great recipe.

Provided by @MakeItYours

Number Of Ingredients 14

2 medium Uncooked scallion(s) coarsely chopped
1 Tbsp Ginger root fresh, coarsely chopped
1 Tbsp Lemongrass tender bottom parts only, chopped
1 medium clove(s) Garlic clove(s)
3 oz Cooked lean pork tenderloin cut into 1 1/2-inch pieces
2 oz Cooked shrimp peeled and deveined
2 Tbsp Low sodium soy sauce
0.5 tsp Sesame oil
4 spray(s) Cooking spray
20 item(s) Wonton wrapper(s) plus a few extra in case some break
2 Tbsp Apricot preserves
2 Tbsp Water
1 Tbsp Fresh lime juice
1 Tbsp Fish sauce

Steps:

  • Preheat oven to 400ºF.
  • In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
  • Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
  • Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
  • Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
  • Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 1 wonton and a scant teaspoon sauce per serving.

CRISPY PORK WONTONS



Crispy Pork Wontons image

These homemade wontons are stuffed with pork flavored with ginger and garlic before being deep fried to a crispy texture.

Provided by Austin Geraldson

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 55m

Yield 12

Number Of Ingredients 12

1 (16 ounce) pork tenderloin, cut into 1 inch cubes
1 tablespoon minced fresh ginger root
3 cloves garlic, crushed
1 green onion, chopped
1 tablespoon fresh lime juice
½ teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1 dash soy sauce
salt and ground black pepper to taste
1 (12 ounce) package square wonton wrappers
1 egg white, beaten
2 quarts peanut oil for frying

Steps:

  • Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
  • Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
  • Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
  • Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 16.8 g, Cholesterol 18.9 mg, Fat 17.1 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 182.7 mg, Sugar 0.1 g

PORK AND BEEF BROCCOLI WONTONS



Pork and Beef Broccoli Wontons image

Make certain to cut the florets very small for this, no need to pre-cook the beef/pork mixture, it will cook in the oil. This recipe should make about 40-45 wontons using 1 heaping teaspoon of meat mixture, the recipe can easily be doubled. You can use all ground pork (1/2-pound) if desired. Plan ahead the meat mixture must be chilled for a minumum of 4 hours or overnight before using. Serve with your favorite dipping sauce --- I have made these many times in the past they are really good and makes a great finger food for a get together! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h6m

Yield 40-45 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh broccoli florets (can use frozen)
1/4 lb ground beef
1/4 lb ground pork
3 medium green onions (very finely chopped, or use 1 medium yellow onion)
2 -3 teaspoons minced fresh garlic (or to taste)
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
1 egg, slightly beaten
3/4 teaspoon black pepper
1 1/2 teaspoons salt (or to taste)
1 (12 ounce) package wonton wrappers
oil (for frying)

Steps:

  • Steam the broccoli florets until just tender; drain and then chop very small.
  • In a medium bowl combine ground beef and pork with chopped broccoli and all remaining ingredients; mix well to combine; chill for a minumum of 4 hors (or overnight).
  • Place several wrappers on a surface; brush edges lightly with water.
  • Place 1 heaping teaspoon of the meat mixture into the center of each wrapper.
  • Fold the warppers diagonally in half, pressing edges to seal.
  • Place wontons on waxed paper.
  • Repeat with remaining meat mixture and wrappers.
  • Heat oil in a large heavy skillet; add in the wontons and fry until they are golden and the filling is cooked through (about 3 minutes per side).
  • You can keep them warm in a 250 degree oven while frying the remaining wontons.
  • **NOTE** it is important not to use more than 1 heaping teaspoon of meat filling in the wrappers otherwise the filling will not cook through thoroughly.

Nutrition Facts : Calories 43.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 10.7, Sodium 192.8, Carbohydrate 5.3, Fiber 0.2, Sugar 0.1, Protein 2.5

ASIAN STEAMED PORK WONTONS



Asian Steamed Pork Wontons image

These steamed wontons make a nice party appetizer.

Provided by Daily Inspiration S

Categories     Meat Appetizers

Time 1h

Number Of Ingredients 9

3/4 lb lean ground pork
1/2 tsp cornstarch
1/2 Tbsp dry sherry
1 Tbsp light soy sauce
1 tsp grated fresh ginger
1 clove garlic crushed
2 green onions, chopped
1 tsp sesame oil
1 pkg won ton wrappers

Steps:

  • 1. Mix all filling ingredients - stir the mixture until you can feel it begin to bind together.
  • 2. Place a rounded tablespoon of the mixture in the middle of a wrapper.
  • 3. Fold the four sides up around the meat so you have a little pouch or open bag. Squeeze the meat gently so that a little bit of the mixture comes to the top of the pouch and then gently push the meat back into the pouch.
  • 4. Seal the edges of the wrapper by running your thumb and forefinger around the top of the opening. Press the bottom flat so it will sit up in the steamer. Be sure to oil the racks of the steamer pan with a bit of peanut oil so the wontons will not stick.
  • 5. Steam for 15-20 minutes. Serve with your favorite dipping sauce.

SPINACH AND PORK WONTONS



Spinach and Pork Wontons image

When getting the wrappers for the wontons, get the ones that are labeled, "thin" or "Hong Kong style".

Provided by Jamallah Bergman @pmyodb1

Categories     Pork

Number Of Ingredients 16

2 cup(s) baby spinach,rinsed
1 tablespoon(s) plus 1 1/2 tsp soy sauce
1 teaspoon(s) asian sesame oil
1 teaspoon(s) dry sherry
1/4 teaspoon(s) salt
1/4 teaspoon(s) sugar
pinch(es) freshly ground white pepper
1/4 pound(s) ground pork
1 small scallion,minced
3/4 teaspoon(s) minced fresh ginger
- cornstarch for sprinkling
30 - thin wonton wrappers
2 tablespoon(s) chile oil
2 tablespoon(s) peanut oil
1 small garlic clove,minced
2 tablespoon(s) chopped cilantro

Steps:

  • In a skillet,cook the spinach,, stirring until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
  • In a bowl, combine 1 1/2 tsp of the soy sauce,the sesame oil,sherry,salt,sugar and white pepper. Mix in the pork,scallion,ginger and spinach. Chill for 10 minutes.
  • Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keep the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 tsp of the filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat.
  • In a large saucepan of boiling water, simmer the wontons over moderate heat,stirring occasionally. When they float,cook for 3 minutes longer. Drain the wontons well.
  • In a large bowl,combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.

SPINACH AND PORK WONTONS



SPINACH AND PORK WONTONS image

Categories     Pork

Number Of Ingredients 16

2 cups baby spinach, rinsed
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 teaspoon Asian sesame oil
1 teaspoon dry sherry
1/4 teaspoon salt
1/4 teaspoon sugar
Pinch of freshly ground white pepper
1/4 pound ground pork
1 small scallion, minced
3/4 teaspoon minced fresh ginger
Cornstarch, for sprinkling
30 thin wonton wrappers
2 tablespoons chile oil
2 tablespoons peanut oil
1 small garlic clove, minced
2 tablespoons chopped cilantro

Steps:

  • In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach. In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes. Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat. In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally. When they float, cook for 3 minutes longer. Drain the wontons well. In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.

STEAMED PORK FILL WONTONS



STEAMED PORK FILL WONTONS image

Categories     Beef

Yield 50

Number Of Ingredients 10

1 pound ground pork
1 egg beaten to blend
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
2 garlic cloves minced
1 teaspoon oriental sesame oil
10 ounce package gyoza wrappers
1/3 cup chicken broth
1/3 cup soy sauce
2 tablespoons distilled white vinegar

Steps:

  • Combine first 6 ingredients in medium bowl. Place about 1 teaspoon filling in center of 1 wrapper. Bring edges of wrapper up and press into filling at 4 evenly spaced points leaving some filling exposed of wrapper into filling. Repeat with remaining filling and wrappers. Bring water to boil in base of steamer. Oil steamer rack. Arrange won tons on rack spacing 1 inch apart. Set steamer rack in place cover and steam until pork is cooked and wrappers are soft about 20 minutes. Meanwhile combine remaining ingredients. Serve won tons immediately passing dipping sauce separately.

PORK WONTONS



Pork Wontons image

A recipe I received from my sister many years ago.

Provided by Jayne Rossi-Elliott

Categories     Meat Appetizers

Number Of Ingredients 17

3/4 lb ground pork
1 egg. beaten
1 tsp sesame oil
2 Tbsp soy sauce
1 clove garlic, minced
4 Tbsp green onions, minced
2 tsp corn starch
peanut or vegetable oil
WONTON SAUCE
2/3 c brown sugar
2/3 c rice wine vinegar
2/3 c water
1/2 c ketchup
1 1/2 Tbsp soy sauce
2 tsp worcestershire sauce
2 tsp ginger, minced
2 tsp cornstarch

Steps:

  • 1. Combine pork, egg, oil, soy sauce, garlic, onion, cornstarch. Fill wontons and fry in hot oil. 1 - 1 ½ minutes, each side.
  • 2. Can be frozen - do not defrost. From frozen state, bake at 350 degrees for 10 minutes.
  • 3. Sauce: Combine sugar and vinegar in sauce pan, bring to boil. Reduce heat, simmer 5 minutes. Add rest of ingredients - simmer 15 more minutes.

PORK AND PRAWN BOILED WONTONS



Pork and Prawn Boiled Wontons image

Provided by Food Network

Time 1h50m

Yield 36 wontons

Number Of Ingredients 15

8 ounces ground lean pork
8 ounces (16/20) shrimp, peeled, deveined and finely chopped
2 tablespoons finely chopped Chinese chives
1 tablespoon light soy sauce
1 tablespoon peeled and grated ginger
1 tablespoon Shaohsing rice wine or dry sherry
2 heaping teaspoons cornstarch
1 teaspoon toasted sesame oil
Freshly ground white pepper
Cornstarch, for dusting
36 wonton wrappers, 3-inch square
1 egg, beaten
2 tablespoons light soy sauce
1 heaping tablespoon Guilin chili sauce
1 tablespoon finely chopped chives, for garnish

Steps:

  • Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.
  • For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.
  • For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.
  • For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.
  • Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce.

PORK WONTONS



Pork Wontons image

This recipe is adapted from a weight watchers recipe in the Take Out Tonight Cookbook. It is a little work, but my husband and I love the guilt-free home made chinese take-out!

Provided by Mo-B4687

Categories     Pork

Time 35m

Yield 40 wontons, 10 serving(s)

Number Of Ingredients 8

3/4 lb pork tenderloin, trimmed of all visible fat and chopped in a food processor
4 scallions, chopped
2 tablespoons cornstarch
1 garlic clove, minced
1 tablespoon hoisin sauce
2 teaspoons sesame oil (dark)
1 teaspoon reduced sodium soy sauce
40 wonton wrappers (3 inch square)

Steps:

  • Combine the pork, scallions, cornstarch, garlic, hoisin sauce, 1 tsp of the sesame oil, and the soy sauce in a medium bowl; set aside.
  • Arrange 6 wonton wrappers on a work surface. Place half a teaspoon of the pork mixture in the center of each wrapper. Moisten the edge of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press togither. Place completed wontons on baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 40 wontons.
  • Bring a large pot of water to a boil. Add the wontons, 20 at a time, to the pot; return to a boil, stirring occasionally. Cook until the wontons float to the top, about 1 minute. Remove with a slotted spoon and drain; toss the wontons with the remaining 1 teaspoon seasame oil to keep them from sticking together.

Nutrition Facts : Calories 159.6, Fat 3.3, SaturatedFat 0.9, Cholesterol 25.4, Sodium 244.4, Carbohydrate 21.3, Fiber 0.8, Sugar 0.6, Protein 10.3

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