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.