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.

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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