Wontons Recipes

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

WONTON SOUP

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

WONTON SOUP

Steps:

• Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
• Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
• Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
• Place wrapped wontons into a container with a lid as you work (so they don't dry out).
• To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
• To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
• Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
• Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
• If using vegetables, blanch in the soup broth and place in serving bowl.
• Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
• Ladle over soup. Serve!

FRIED WONTON RECIPE

Steps:

• Place the pork, mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.
• Place one wonton wrapper on a flat surface. Keep the remaining wrappers covered so that they don't dry out. Brush the two edges of the wonton wrapper farthest away from you with water.
• Place 3/4 teaspoon of the pork mixture onto the center of the wrapper. Fold the wrapper over into a triangle shape, then bring the two bottom corners together to make a purse shape. Use a bit of water to "glue" the bottom corners together.
• Repeat the process with the remaining wrappers and filling.
• Heat 3 inches of oil in a large deep pot to 375 degrees F.
• Fry 6-8 of the wontons at a time for 3-5 minutes or until golden brown. Drain on paper towels and repeat the process with the remaining wontons.
• Serve immediately, with a side of sweet chili sauce if desired.

FRIED WONTONS RECIPE

Steps:

• In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
• To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
• You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
• Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.

PORK AND SHRIMP WON TONS

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.

WONTON RECIPE | HOMEMADE PORK WONTONS

Steps:

• Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
• Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
• Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
• Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
• When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
• When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
• Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.

HOMEMADE WONTON SOUP

Steps:

• In a large bowl combine all filling ingredients.
• Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
• Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
• Bring all broth ingredients to a boil. Simmer 10 mintues.
• Remove garlic and ginger and discard.
• Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

PORK AND SHRIMP WONTON

Steps:

• Gather the ingredients.
• Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
• Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
• Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
• Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.

WONTON FILLING

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.