Steamedwontonbundles Recipes

STEAMED WONTON BUNDLES

Steamed Wonton Bundles image

These little steamed dumplings would be great served as a first course with a spicy dip. It's worth making a large batch and keeping a few in the freezer to thaw and cook as you need them.

Provided by CHILI SPICE

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 1/2 ounces ground pork
1 tablespoon dried shrimp, finely chopped
1 green chili pepper, finely chopped
2 shallots, finely chopped
1 teaspoon cornstarch
1 small egg, beaten
2 teaspoons dark soy sauce
2 teaspoons rice wine
12 wonton wrappers
1 teaspoon sesame oil
salt and pepper (to taste)

Steps:

Mix together the pork, shrimp, chili, and shallots. Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine. Season to taste with salt and pepper.
Arrange the wonton wrappers flat on a work surface and place about 1 tablespoon of the pork mixture on to the center of each.
Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
Bring water to a boil and brush the inside of the top part with sesame oil. Arrange the wontons in the top, over and steam for 15-20 minutes .
Serve hot with a spicy dip.
***Tip-- Make sure that the water in the base of the steamer is not allowed to stop boiling, or the dumplings will be undercooked and soggy. Also keep an eye on it so it doesn't boil dry--refill with extra boiling water in necessary. ***.

Nutrition Facts : Calories 193.8, Fat 9.2, SaturatedFat 3, Cholesterol 60.5, Sodium 339.1, Carbohydrate 17.5, Fiber 0.6, Sugar 0.7, Protein 9.7

STEAMED WONTON BUNDLES (DIM SUM DUMPLINGS)

Steamed Wonton Bundles (Dim Sum Dumplings) image

Make and share this Steamed Wonton Bundles (Dim Sum Dumplings) recipe from Food.com.

Provided by Galley Wench

Categories Chinese

Time 32m

Yield 24 dumplings

Number Of Ingredients 16

Ingredients

1/2 lb ground pork
1/2 lb shrimp, shelled and deveined
2 garlic cloves
1 green chili pepper, finely chopped, seeded and membrane removed (jalapeno)
2 shallots, finely chopped
1/4 cup water chestnut, finely chopped
1 tablespoon fresh ginger, grated
1 tablespoon low sodium soy sauce, plus some for dipping
1 teaspoon cornstarch
1 small egg, beaten
1 teaspoon sesame oil
1/2 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package wonton wrappers
1 head savoy cabbage, for lining the steamer (optional)

Steps:

Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
Season to taste with salt and pepper.
Arrange the wonton wrappers on a work surface.
Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
Stand the dumplings in the steamer in a single layer without letting them touch.
Set the bamboo steamer over the pot, then cover with the bamboo lid.
Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
(Watch the water level adding more water as needed).
Serve in the steamer basket with dipping sauce.

Nutrition Facts : Calories 81.5, Fat 2.7, SaturatedFat 0.9, Cholesterol 30.9, Sodium 140.6, Carbohydrate 8.2, Fiber 0.4, Sugar 0.2, Protein 5.9

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