Pork Wonton Soup With Napa Cabbage

Ingredients

2 tbsp minced celery
1 scallion, chopped fine
1 tsp cornstarch
2 tbsp water
1 tbsp soy sauce
1/4 tsp grated fresh ginger
1 tbsp sesame oil
1/2 lb ground pork
100 g napa cabbage (chopped fine)

40 wonton wrappers
1 ltr chicken broth
100 g napa cabbage leaf, tips with no stem
2 scallions, chopped (green part only)

Method

1.In a bowl mix the first 9 ingredients together and leave to stand for 1 hour
2. Bring the chicken broth to the boil then turn down to simmer
3. Layout 10 wonton skins and fill moisten the edges and fold to form a triangle seal well.
4. Bring round the 2 points and pinch together.
5. Add to simmering stock and cook .
6. Mean while finish making the rest of the wontons.
7. Cook all the wontons keep warm.
8. When they are all cooked place in serving dishes and pour over chicken broth .
9. Garnish with the napa cabbage and scallions.

Christmas Wontons

Ingredients

55g of dates
30g of walnuts
30g of pecan nuts
1 tablespoon of coconut flour
1 tablespoon of sesame seeds
2 teaspoons of soft brown sugar
200g of chestnut puree
1 pkt wonton skins
1 egg
Oil
Icing sugar

Method

1.Finely chop the dates, walnuts and the pecans and place in a large bowl.
2.Combine the dates and nuts with the coconut flour, sesame seeds and soft brown sugar. Mix well.
3.Add the puree. Using a fork, work the puree into the mixture to create a paste.
4.Place a teaspoon of the mixture onto each piece of wonton paper.
5.Brush the sides of the paper with some egg. Pinch the sides to create parcels.
6.Heat the oil in a wok and fry the wontons until they are lightly browned.
7.Put the wontons on kitchen paper to get rid of some of the oil.
8.To serve, sprinkle some icing sugar over the wontons.

Sweet Pumpkin Fried Wonton

Ingredients
12 tbsp pumpkin puree
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 sp ground nutmeg
1/4 tsp ground cloves
1/4 tsp vanilla extract
4 tbsp cream cheese, softened at room temperature
40 wonton wrappers
1 egg
1 tablespoon water
oil, for frying (canola, peanut, vegetable)
powdered sugar

Method

1.Peel dice and boil pumpkin when cooked squeeze out exces water ab=nd puree in a blender
2..Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
3.In a small bowl, whisk together the egg and the water for the egg wash.
4.Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash.
5.Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat with the remaining skins.
6.It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
7.Heat 1 1/2-inches of oil in a pot, wok or small frying pan.  Fry for 1 minute on each side, until golden brown. Drain on rack to let cool.
8.Dust with icing suger.
9.Serve with either plum sauce or pineapple sauce

Pork & Bok Choi Wonton Soup

Ingredients:

100g finely chopped cabbage
250g lean ground pork
100g deveined shelled shrimp, finely chopped
3 spring onions with tops, finely chopped
1egg, lightly beaten
1-1/2 tbsp cornstarch
2 tsp soy sauce
1 tsp oyster sauce
2 tsp sesame oil, divided
48 wonton wrappers (about 1 pound)
1 egg white, lightly beaten
300g bok choy or napa cabbage
1 ltr chicken broth
200g thinly sliced Barbecued Pork
3 spring onions with tops, thinly sliced

Method

1.For filling, squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl.
2. Add pork, shrimp, chopped onions, whole egg, cornstarch, soy sauce, oyster sauce and 1-1/2 teaspoons sesame oil; mix well.
3.For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap.
4.Place one wonton wrapper on work surface with one point facing you. Place 1 teaspoon filling in bottom corner; fold bottom corner over filling.
5.Moisten side corners of wonton wrapper with egg white. Bring side corners together, overlapping slightly; pinch together firmly to seal.
6.Cover finished wontons with plastic wrap while filling remaining wontons. (Cook immediately, refrigerate up to 8 hours or freeze in resealable bag.)
7.Cut bok choy stems into 1-inch slices; cut leaves in half crosswise. Set aside.
8.Add wontons to large pot of boiling water; cook until filling is no longer pink, about 4 minutes (6 minutes if frozen); drain.
9.Place in bowl of cold water to prevent wontons from sticking together.
10..Bring chicken broth to a boil in large saucepan. Add bok choy and remaining 1/2 teaspoon sesame oil; simmer 2 minutes.
11.Drain wontons; add to hot broth. Add slices of Barbecued Pork and sliced onions. Ladle into soup bowls.
12.Serve immediately. Garnish, if desired.

Fried Pork & Spinach Wontons with Pineapple Sauce

Ingredients:

1oz dried mushrooms
1lb boneless lean pork
4oz fresh spinach, stemmed
1-1/2 tbsp dry sherry
4 tsp soy sauce, divided
1/4 tsp black pepper
48 wonton wrappers (about 1 pound)
6 floz pineapple juice
1/2cup distilled white vinegar
1tbsp ketchup
2 oz sugar
1-1/2 tbsp cornstarch
Vegetable oil for frying
Pineapple leaves for garnish

Preparation:
1.Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard stems.
2.Finely chop mushroom caps, pork and spinach with food processor or cleaver. Transfer pork mixture to large bowl. Add sherry, 2 teaspoons soy sauce and pepper; mix well.
3.For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon pork mixture onto center of each wonton wrapper. Gather edges around filling, pressing firmly at top to seal; cover and set aside.
4.Combine pineapple juice, vinegar, ketchup, sugar and remaining 2 teaspoons soy sauce in medium saucepan. Bring to a boil over medium-high heat.
5.Blend cornstarch and water in small cup; stir into pineapple mixture. Reduce heat to low; simmer until thickened, about 3 minutes, stirring occasionally.Keep warm
6.Heat oil in wok or large skillet over medium-high heat to 375°F. Add eight to ten wontons at a time; cook until golden and crisp, 2 to 3 minutes.
7.Drain on paper towels.
8.To serve, pour pineapple mixture over wontons.
9.Garnish, if desired.

Ginger Wonton Soup

Ginger Wonton Soup

Ingredients

4 oz lean ground pork
2 oz reduced-fat ricotta cheese
1/2 tablespoon minced fresh corriander
1/ 2teaspoon black pepper
1/8 teaspoon Chinese 5-spice powder
20 wonton skins
1teaspoon vegetable oil
1 chopped red bell pepper
1teaspoon grated fresh ginger
500 ml chicken stock
2teaspoons soy sauce
4ounces fresh pea
1can baby corn, rinsed and drained
2 spring onions, thinly sliced

Method

1.Cook pork in small nonstick skillet over medium-high heat 4 minutes or until no longer pink. 2.Cool slightly; stir in ricotta cheese, cilantro, black pepper and 5-spice powder.
3.Place 1 teaspoon filling in center of each wonton skin.
4. Fold top corner of wonton over filling. Lightly brush remaining corners with water. Fold left and right corners over filling. Tightly roll filled end toward remaining corner .
5.Moisten edges with water to seal. Cover and set aside.
6.Heat oil in large saucepan. Add bell pepper and ginger; cook 1 minute.
7. Add chicken broth and soy sauce; bring to a boil. Add pea pods, baby corn and wontons. 8.Reduce heat to medium-low and simmer 4 to 5 minutes or until wontons are tender.
9.Sprinkle with onions.

EASY WONTON SOUP

Chicken & Mushroom Wonton Soup

Ingredients

Soup
1 litre chicken stock
200ml dry sherry
2 tbsp. soy sauce
3cm ginger root peeled
1 clove garlic, peeled and bruised with the side of the knife
2 star aniseed
6 shitake mushrooms, thinly sliced

Wontons
200g pork mince
150g tiger prawns, peeled
1 tbsp. spring onions finely chopped
25g bamboo shoots, finely chopped
1 garlic clove, crushed
1 tsp. soy sauce
1 tsp. sesame oil
1 teaspoon dry sherry
1 pkt wonton wraps

Method

Soup
1.Place all the stock ingredients in a saucepan (except the mushrooms) and bring to a boil, then reduce it to a simmer and cook it for 30 minutes

Wonton Filling
1.Place the wonton filling into a food processor or blender and process briefly so that all the mixture is well combined.
2.Lay the wonton wrappers out on a worktop place a teaspoonful of the filling in the center of each one.
3.Dampen the edge of the wontons and folds in half so as to create a triangle.
4.Dampen the two opposite points. Join the points together backwards so that they cross over. Push through the filling side.
5.Cover and refrigerate until ready to cook.
6. Bring the soup to the boil, add the shredded shitake mushrooms
7.Place the wontons in 10 at a time until the float to the top, remove them and place in warm bowls.
8.When you have cooked all the wontons pour over the soup and serve soy sauce.

The 1st Wonton soup recipe

Wonton Soup

Ingredients:

8 oz. peeled and deveined medium size shrimp
1/8 teaspoon sesame oil
1/2 teaspoon chicken bouillon powder
1/8 teaspoon fish sauce
1 small pinch of salt
3 dashes white pepper powder
1 oz chives (chopped finely)
1/2 teaspoon corn starch
15 wonton wrappers
3 cups stock
Salt to taste
White pepper to taste
Sesame oil to taste

Stock Ingredients:

1 1/2 pound leg quarters (chicken thighs and legs)
1 1/2 pound lean pork
1 1/2 pound ham
10 cups water

Method:

1.Prepare the stock first by boiling all the ingredients in a deep stockpot.
2.Bring it to boil and skim off the scum that surfaces until the stock is clear.
3.Simmer on low heat for a couple of hours.
4.Pour the stock through a sieve and set aside.
5.Save the extra in a container and keep it in the fridge for future use.
6.Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.)
7.Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces.
8.Add half of the chives into the shrimp and marinate with the seasonings for 1 hour.
9.Place a wonton wrapper on your palm and put about 1 teaspoon of the shrimp filling in the center of the wonton wrapper.
10.Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton.
11.Repeat until the filling is used up.
12.Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside.
13.Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. 14.Stirring gently so the wontons don’t stick together.
15.Continue to boil until the wontons are cooked and float to the surface.
16.Transfer the wontons out with a hand strainer and divide them into 3 equal servings.
17.Pour a ladleful of stock over each serving and serve immediately.

Saucy

CHINESE LEMON SAUCE

This sauce is great with wontons

150ml. chicken broth
2 tbsp. lemon juice
2 tbsp. honey
1 tbsp. vinegar
1 tbsp. vegetable oil
1 1/2 tsp. tomato sauce
1/4 tsp. garlic salt
1 tsp. cornstarch
1 tsp. cold water

Method

1.Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in a saucepan.
2.Mix cornstarch and water; stir into broth mixture.
3.Heat to boiling, stirring constantly.
4. Cover and refrigerate.
5.Serve with appetizers.

More wontons

Chicken Wontons served with Chinses Lemon Sauce

1 lb. chicken breast
3 water chestnuts, canned, finely chopped
1/4 c. chopped green onions (with tops)
2 tsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
Dash of pepper
1 lb. wonton skins
1 egg, slightly beaten
Vegetable oil for deep frying

Method

1.Remove bones and skin from chicken; finely chop chicken.
2.Mix chicken, water chestnuts, green onions, 2 teaspoons vegetable oil, the cornstarch, salt, soy sauce and pepper.
3.Place a teaspoon of the chicken mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.)
4.Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle.
5.Brush right corner of triangle with egg.
6.Bring corners together below filling; pinch left corner to right corner to seal.
7.Repeat with remaining wonton skins.
8.Cover filled wontons with dampened towel or plastic wrap to keep them from drying out.
9.Heat your frier to 350 degrees.
10. Fry 8 to 10 wontons at a time until golden brown, turning 2 or 3 times,
11.Drain on paper towels.
12..Serve Chinese Lemon Sauce

The History of the Wonton (www.cultural-china.com)

As a sort of traditional food in China, wonton originated in North China. It was viewed by ancient Chinese as a sealed stuffed bun without holes and therefore was named "Huidun" (meaning chaos). It was later called "wonton" in line with the formation rule of Chinese characters.
Wonton is a flour product made by stuffing and then steaming, boiling or frying. It looked almost the same as dumplings at early stage, and then in the Tang Dynasty these two were distinguished with different names. Wonton wrapper is of square shape with approx. 6cm-long side, or of isosceles trapezoid shape with approx. 5cm-long upper side and 7cm-long lower side; dumpling wrapper is of roundness with a diameter of 7cm. As a delicate flour product, wonton is thinner than dumpling in the wrapper which is transparent after being cooked. The stuffing of wonton is usually made of pork, shrimp meat, vegetables, shallot and ginger. There are many improved types of wonton with different ingredients and cooking styles, such as Sichuan hot and spicy wonton, Wuxi Sanxian wonton (stuffed with pork, dried and shelled shrimps, and preserved szechuna pickle), Guangdong wonton noodle, Hong Kong fried wonton and Shanghai small pork wonton.
Wonton has a long history. There existed numerous wonton restaurants in cities in the Tang and Song Dynasties. Wonton was featured by clear soup and delicate stuffing at that time. Its fineness was ever appraised by poets and was hard to achieve by common people. In ancient times, it was a custom in some regions to eat wonton on the midwinter day, which is said to has bearing on a famous doctor — Zhang Zhongjing. He ever stuffed wonton with medicinal materials on the midwinter day to cure villagers who suffered frostbite. Wonton’s function as a medicinal dish was also recorded in the Compendium of Materia Medica.
Seemingly simple, making wonton is in fact a difficult handiwork. At present, "Wrapping wonton" has become an activity favored by many foreigners in China.

Twitter.

I am now on Twitter, so hello to everyone who visits from Twitter hope you enjoy, please feel free to leave any comments, thoughts or even recipes.
Thanks for taking the time to have a look.

Seafood Wontons

Crab & Lobster Wontons served with Hoisin Dip

Ingredients

100 g. lobster meat
100 g crab meat
25 g onion, finely diced
25 g celery, finely diced
25 g carrot, finely diced
50 g chinese cabbage, finely diced
1 tbsp. soy sauce
1 tbsp. corriander, finely chopped
1 tbsp. oyster sauce
1/2 tbsp. fish sauce
1/2 tsp. cayenne pepper
1 pkt wonton skins
1 egg

Method

1. mix all the ingredients (apart from the skins) and leave to marinade for 4-6 hours.
2. fill the skins and shape as desired ensuring the edges are well sealed using the egg.
3. deep fry until golden brown remove from oil with a slotted spoon and drain on kitchen roll.
4. see earlier post for the recipe for hoisin dip.
5. serve pipng hot.

Here's another couple of sauces

Sweet Chilli Sauce

60 g caster sugar
3 garlic cloves peeled
3 cm piece fresh ginger, peeled and roughly chopped
2 long red chillies (according to taste), deseeded and roughly chopped
25 g chopped corriander
1 large lime, juice only
1 tbsp fish sauce
1 tbsp light soy sauce

Method

1.Place the sugar in a small heavy-based saucepan with 4 tablespoons of water.
2.Stir to dissolve the sugar, then bring to boil for 5-8 minutes until reduced and thickened.
3.In the meantime, place the garlic, ginger, red chillies and lime juice in a food processor and whiz to a coarse paste.
4.When the sugar has reached a light golden caramel colour, carefully add the spice paste (stand back, it might spatter)
5.Stir in the fish and soy sauces.
6.Return to the boil and simmer for 1-2 minutes.
7.Cool down completely before serving.

Hoisin Sauce (No Cooking Involved)

2 large red chillies, halved, seeded and finely sliced
2 clove(s)garlic, finely chopped
4 spring onions, trimmed and the white part thinly sliced
1 tbsp ginger root, peeled and finely chopped
60 ml hoisin sauce
120 ml passata
1 tsp sesame oil

Method

1.Mix together chillies, garlic spring onions and ginger.
2.Stir in hoisin sauce, passata and sesame oil.
3.Serve at room temperature use the sameday.

Lets Go Back to the more Traditional

Traditional Wontons with Orange Sweet & Sour Sauce

Ingredients

125 g shredded Chinese Cabbage
250 g ground pork or chicken
50 g lightly packed fresh cilantro leaves, finely chopped
2 scallions, minced
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
25 - 30 wonton wraps

Method

1.In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool slightly. Then squeeze out the excess water.
2.In a bowl, combine the cabbage with the pork, cilantro, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper. Mix well.
3.Lay out 10 wonton skins on a work surface; keep the remainder covered.
4.Place a rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold over to form a triangle. Press out the air and seal the edges.
5.Dampen the two points farthest from each other and pinch them together to form a hat, or tortellini, shape.
6.Put the wontons on a flour-dusted baking sheet and cover with a clean towel.
7.Repeat the procedure with the remaining skins and filling.
8.Deep fry until golden brown remove with a slotted spoon drain on kitchen towel (keep warm)


Orange Sweet-and-Sour Sauce:
1/2 teaspoon dried chilli flakes
200 ml cup fresh orange juice
50 ml cup cider vinegar
2 tablespoons orange marmalade
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt

Method

1.In a small saucepan, simmer all the ingredients over low heat for 5 minutes.
2.Leave to cool slightly

And here is dessert

Sweet Mincemeat Wontons with Brandy Sauce

250 g sweetmince meat

24 wonton wraps

icing sugar

1 egg

250 ml double cream

50 ml brandy

caster sugar

Method

1. layout your wraps fashion a sausage of mincemeat 1cm away from 1 edge and 2cm away from either side

2.roll once so the the mincemeat is hidden wet the edges with egg

3.fold the 2 long edges in the middle to seal the sides

4.wet the dges with the egg again noe roll in to a spring roll shape

5.set aside and make the rest cover with a slightly damp cloth to stop them drying out

6. heat the brandy in a small pan then flame pour in the double cream warm gently add a little caster sugar if required

7. simmer the sauce so it reduces and thickens skightly

8. deep fry the wontons until golden brown remove and drain on kitchen roll dust with icing sugar

9.serve hot with the warm cream

BEWARE THE FILLING WILL BE VERY HOT TAKE CARE WHEN EATING

Festive Wontons

So now it's December and nearly Christmas why not try these littles devils out:-

Christmas Wontons

250 g cooked turkey (dark meat more moist)

100 g sage & onion stuffing mix

100 g sweet potato cooked

1 jar cranberry sauce

Method

1.shred the turkey until it is all stringy

2.mix the stuffing with hot water until it is quite slack

3.mash the sweet potato

4.mix all the above ingredients together season to taste

5.lay out wrappers, fill and fold so they end up like the one above

6.meanwhile place cranberry sauce in a pan and gently warm adding a little water if required.

7.deep fry the wontons in hot oil until golden brown

8. remove with a slotted spoon and placeon kitchen roll to drain

9.serve piping hot with the cranberry dipping sauce

Now we are cooking!!!!!

Now we have got things rolling has anyone got a recipe to rival (or surpass) these if so do not be shy and share, I would love to hear from you. In the mean time hear is a quicky to keep you going.

16 wonton wrappers
300 g soft cream cheese
icing sugar
1 egg

Method

1. Mix cream cheese with icing sugar make it as sweet or savoury as you want.
2. Layout your wraps
3.brush the edges with the egg and fill .
4.Fold the wontons into whatever shape you want, making sure they are well sealed.
5. Fry until golden brown.
6. serve with the ice cream of your choice.

Chocolate & Banana wontons

Ingredients

2 dairy milk chocolate bars (small)
16 wonton wrappers
2 bananas sliced
vanilla ice cream
200g cinnamon sugar

Method
1. Leave choclate bars at room temperature for 24 hours
2.Cut each bar into 8 chunks form each chunk into a disk the same size as the diameter of your banana.
3.Lay the wonton skins out, paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate.
4.Fold the wonton skin corner to corner to make a triangle and press together well to seal completely.
5.Heat the oil in a deep pot to 350 degrees.
6.Place the wontons into the oil, being careful not to crowd them and fry, turning often, until golden brown.
7. Meanwhile, place the cinnamon sugar in a bowl.
8.Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily.
9.Serve right away with scoops of vanilla ice cream.

Dipping Sauces here are a few ideas

Peanut dipping sauce

Ingredients

5 tablespoons peanut butter
3 tablespoons warm water
2 1/2 tablespoons Chinese rice vinegar
1 1/2 tablespoons dark soy sauce
3 teaspoons white granulated sugar

Preparation

1.Whisk together all the ingredients in a bowl.
2.Store in a sealed container in the refrigerator until ready to use.
3. Refrigerate for at least 2 hours to allow the flavors to blend.
4.Before serving, thin the sauce with a bit more warm water if needed.
5.Use the peanut sauce within 3 - 4 days.

Ginger & Spring Onion dipping sauce.

Ingredients


2 tablespoons dark soy sauce
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons water or chicken broth
1 teaspoon brown sugar, or to taste
6 spring onions ends removed, finely chopped
1 2-inch slice fresh ginger, peeled and finely chopped
1 green or red chili pepper, de-seeded and sliced
3 tablespoons peanut or vegetable oil

Preparation

1. Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.
2. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
3. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds.
4. Once it stops sizzling, stir, and then let stand for 2 minutes before serving.

Plum dipping sauce.

Ingredients

250 g plum jam
1 tablespoon vinegar
1 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon allspice
1 pinch of garlic salt
1/3 - 1/2 cup of water (depending on how thick the jam is)

Preparation

1.Mix the ingredients together well.
2.Bring to a boil on low heat.
3.Cool the sauce and store in a jar in the refrigerator.
4.Use within a few days.

Sweet & Sour dipping sauce.

Ingredients

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation

1.Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.
2.Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
3.If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch.
4.For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.

Dumpling dipping sauce.

Ingredients

3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons red wine or red rice vinegar
1 teaspoon hot chili oil
1/2 teaspoon granulated sugar, or to taste
1 clove garlic, peeled and chopped
1 teaspoon minced ginger

Preparation

1.Combine all the ingredients.
2.Store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

Smoked Salon & Cream Cheese Wontons

Ingredients

450 g Philadelphia Cream Cheese
200 g fresh smoked salmon
2 tsp flour
3 spring onions finely diced
1 egg, beaten
oil for deep fryer
Wonton Wrappers

Method
1.Finely chop the Smoked Salmon.
2.Combine the cream cheese, Smoked Salmon, spring onion and flour.
3.Beat the egg in a small bowl - this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
4.Spoon the filling on to the center of each wonton skin and brush edges with egg mixture.
5. Fold over to form a triangle and then press edges together to seal.
6.Bring the two side edge corners of the triangle to the middle and press these together to form a ring.
7.Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
8.Fry wontons until golden, turning once, about 2-3 minutes.
9. To avoid lowering the temperature of the oil, do not attempt to fry too many at once.
10.Remove with a slotted spoon, drain on paper towels and serve.

Make your own Wonton wraps

As convenient as it is to buy your wrappers, its not quite a pleasureable as makeing your own , so when you have finished your dish and served it you can say to your dinner guests, with hand on heart, I made those !!!!

Ingredients Makes about 25 wraps

1 egg
3/4 teaspoon salt
500g plain flour
80ml to 120ml water (or as needed)
extra flour as needed

Method

1.Lightly beat the egg with the salt then add 60ml water and beat in.
2.Meanhile sift the flour into a large bowl, form a well in the middle and add the egg and water mixture.
3.Combine this together then add just as much of the remaining water as necessary to form a dough.
4.Shape the dough into a ball, tip onto a lightly-floured surface and knead for about 5 minutes, or until it forms a smooth, workable dough.
5.Return to the bowl, cover and allow to rest for 30 minutes.
6.Tip the the dough back onto the floured surface. Roll out until very thin, and cut into 8cm squares.
7.Sprinkle each square with cornflour (cornstarch) and store in a plastic bag in the refrigerator or freezer until ready to use.

How simple is that the key is to get the paste as thin as you can. The thinner the better !!

Some random photos of wontons

HOW TO FOLD SQUARE WONTONS

Wontons can be folded in a variety of shapes. The best way to fold wontons will depend on how they are going to be cooked, and the way they will be presented. Wontons served in soup should be folded as simply as possible. Wontons that will be steamed can be folded into simple designs, Fried wontons are the most versatile.
No matter how wontons will be cooked, they must be folded so the filling is sealed in the skin. If they are not properly sealed, the filling will leak out into the water or oil leaving you with empty wontons and a big mess. Traditionally, egg yolk is used to moisten the edges of wonton skins and seal them together.

1. Triangle
The most basic fold is a simple triangle. It is made by moistening two adjacent sides of the skin. Fold the skin in half, corner to corner, making a triangle. Seal. Several other shapes use the triangle as a base.

2. Crown
From a triangle, wontons can be folded into the crown shape often seen in restaurants. Simply moisten the tip of one corner of the folded edge and fold it towards the center of the triangle. Bring the other corner in to meet it, and press them together.

3. Three-point crown
This shape is also based on the triangle. Moisten a point about halfway up one sealed edge. Moisten the back of the same edge slightly lower than the spot on the front. Make an accordion fold in the edge and press to seal the fold. Repeat on the other sealed edge. This should make a wonton that has three points sticking up.

4. Flower
Moisten about two-thirds of two adjacent edges of an unfolded wonton skin, skipping the tips. Fold the skin in half, but adjust the tips so they are off center from each other. Moisten the inside edges, if needed, to cover any holes. The wonton should have six points in a rough fan shape.

5. Mini egg roll
To make your wonton look like a mini egg roll, begin by turning the skin so it resembles a diamond. Place the filling in a rough cylinder about two-thirds of the way to the tip nearest you. Fold that tip over the filling, allowing it to overlap onto the inside surface of the skin a little. Pull the corner and filling to you to tighten the roll. Fold the sides in, trying to keep them tight and even. Moisten the remaining inside edges. Roll the filling and folded edges towards the remaining tip, keeping the shape firm and even. Press the whole shape with your hands to seal. Allow it to rest on the outside sealed edge while making the rest of the wontons

The last three shapes described here are best suited for frying. They are more delicate than the other shapes, and may not stand up well to deep fryers. Instead, pan-fry them in oil deep enough to cover all but the very top of the wontons. Spoon hot oil over them to cook the tops.

6. Envelope
This fold is a bit harder to execute, and takes a little practice. Fold one tip of an unfolded skin over the filling in the center. This will be the bottom of the envelope. Moisten the adjacent edges of the side points. Fold them in, and press the moist edges onto the bottom of the envelope. The wonton should look like an open envelope. Moisten both edges of the top flap. Fold it down to overlap the sides and press to seal.

7. Purse
To make beautiful purses, draw a rough circle around the filling in the center of a wonton skin with a generous amount of yolk or water. Bring all the edges up, like a sack. Twist the edges gently, and press very firmly to seal.

8. Candy wrapper
To begin, place the wonton skin so that it is squared off to you. Place the filling in a rough cylinder about two-thirds of the way towards the bottom edge of the skin. Moisten a line along each side of the skin, about a half-inch from the edge. Fold the bottom edge of the skin over the filling, and pull it towards you lightly to tighten. Use your hands to make the roll even. Moisten the top edge of the skin. Roll the wonton into a cylinder, sealing along the top edge. Pinch each end of the cylinder at about the moistened line on the inside. Twist the ends gently, and press firmly to seal.

A SWEET WONTON !!

Wonton Sundaes

Ingredients

24 wonton wrappers
Refrigerated butter-flavored spray
1 tablespoon plus 1/4 cup sugar, divided
1 teaspoon ground cinnamon
500 g full fat cream cheese
1 teaspoon vanilla extract
50 g semisweet chocolate chips
50 g chopped pecans
24 maraschino cherries with stems

METHOD

1. Place wonton wrappers on a work surface;

2. Squirt with butter-flavored spray.

3. Combine 1 tablespoon sugar and cinnamon; sprinkle over wontons.

4. Press into miniature muffin cups coated with cooking spray.

5. Bake at 350° for 4-5 minutes or until lightly browned.

6. Immediately remove wonton cups to an ungreased baking sheet.

7. Bake 2-3 minutes longer or until bottoms of cups are lightly browned.

8. Remove to a wire rack to cool.

9. In a small mixing bowl, beat the cream cheese, vanilla and remaining sugar until smooth.

10. Stir in chocolate chips and pecans.

11. Spoon into wonton cups.

12. Top each with a cherry.

Is anybody out there ??`

Or am I just amusing myself, not that it matters, it is nice to go over old recipes re-live them or just plain change them to suit todays current palette!!

SHRIMP WONTONS

Shrimp Wontons

Ingredients:

3/4 lb shrimp (shelled and deveined)
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons corn starch
3 sprigs coriander (leaves only, minced)
2 water chestnuts, peeled and finely chopped
White pepper powder to taste
1/2 beaten egg (for sealing wontons)

Method

1.Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Set aside.
2. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg.
3.Boil the wontons in boiling water for a couple of minutes or until they start floating.
4. Serve hot with ginger vinegar dipping sauce and/or garlic chili sauce.

Ginger Vinegar Dipping Sauce Recipe

Ingredients:

2 teaspoons peeled, grated fresh ginger
2 tablespoons of soy sauce
2 tablespoons of dark vinegar
1 tablespoon of chopped scallion
Mix the above ingredients and set aside.

Garlic Chili Sauce Recipe

Ingredients:

4 garlic cloves
8 dry red chilies (minced)
2 teaspoons of grated fresh ginger
Salt to taste
Blend the above ingredients and stir fry them with oil until fragrant. Set aside.

Lobster And Crab Wonton

Ingredients

8 oz. lobster meat
8 oz. crab meat
1/3 cup onion, finely diced
1/3 cup celery, finely diced
1/3 cup carrot, finely diced
1 cup Napa cabbage, finely diced
2 tbsp. soy sauce
2 tbsp. cilantro, finely chopped
2 tbsp. oyster sauce
1 tbsp. fish sauce
1 tsp. cayenne pepper
1 pkt wonton sheets

Method

1. Combine all the ingriedients and leave for 12 hours
2. Fill each wonton sheet and fold remembering to wet the edges and seal properly.
3. Heat oil in a wok or skillet
4. Fry wontons until golden brown.
5. Serve with sweet chilli dipping sauce

Super easy recipe !!

WONTONS STUFFED WITH EGG.

Ingriedients

1 egg
8 wonton wraps
10 ml milk
5g butter
salt to taste
pepper to taste
oil for frying

Method
1. Make scrambled eggs allow to cool
2. Wet the edges of the wraps with water
3. Fill the wraps and seal them in
4. Fry until golden brown

Please feel free !

If you have any recipes you would like to share or comments you would like to make please feel free to add them to this blog , what I have discovered being a chef is you are always learning, you will never know it all !!!

STEAMED PORK & PRAWN WONTONS

Ingredients

· 175g minced pork
· 85g peeled prawns , 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

METHOD

1. Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
2. 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.)
3. 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.
4. 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.

CREAM CHEESE WONTONS

CREAM CHEESE WONTONS

Ingredients

450g cream cheese
1 pkt wonton pastry
30g cajun spice (add this to suit your taste)
1 clove garlic, crushed
1 small sprig curly parsley, chopped
1 tsp salt
1 egg
200g tomato salsa

Method

1.Remove the cream cheese from the fridge and allow to soften.
2.Finely chop the garlic & parsley. In a mixing bowl combine the garlic, parsley, Cajun spice and salt to taste and mix through well. Remember to taste the mixture.
3.Remove the wonton pastry from the plastic and cover with a damp cloth so they won’t dry out. 4.On each square put a teaspoonful of the cream cheese filling. Moisten the edge of pastry with a little egg wash, then fold all edges together and seal firmly. Place on a tray dusted with corn flour to prevent sticking.
5.Using hot oil heated in a Wok or skillet, fry a few at a time on medium heat until golden, then drain on paper towels.
6.To serve, spoon about 30g of the tomato salsa onto the plate or bowl. Then stack about 6 wontons on top of the bush tomato chutney and serve.

1st Recipe

Cream Cheese and Crab Wontons

A delicious appetizer with texture, colour, and a tremendous amount of flavor! The creaminess of the cream cheese blends well with the savory crab, and vegetables.

Ingredients
1 pkt medium square wonton wrappers
1 ½ pound king crab legs, cooked, de-shelled
1 red bell pepper, finely diced
1 jalapeno, de-seeded, finely diced
3 spring onion stems (green) finely chopped
10 oz cream cheese
Salt, to taste
Pepper, to taste
Vegetable oil, enough to deep fry

Method
1.Heat enough oil in a wok or a skillet to 350 degrees F.

2. Combine crab meat, bell pepper, jalapeno, green onion, and cream cheese and mix until well incorporated. Season with salt and pepper.

3. Separate wonton wrappers into individual wrappers and place about a tablespoon into the center of each. Wetting your finger with water, trace around the outer edges of the wrapper and fold bottom right corner of wrapper up to top left corner of wrapper. This should create a triangle shape. Pinch every edge to make sure the wonton is sealed. Fill all wontons until you've used up the filling.

4. In a wok or skillet, deep fry the crab wontons until golden brown. Drain on several layers of paper towels. Garnish with green onions cut on a bias or finely diced bell pepper, and serve with a spicy chili dipping sauce.

The Perfect Wonton

Is there such a thing as the perfect wonton? There are so many different recipes out there you could be changing your mind for years to come !!

I have been a professional Chef for 25 years working mainly in the UK and for shorter periods of time countries on the continent and further a field, and i have come across an absolute mass of wontons recipes, so i have decided to put them down in one place and share them with you all !!