Wonton, Steamed or Deep Fried

"Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead"
 
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photo by lether photo by lether
photo by lether
Ready In:
1hr
Ingredients:
10
Yields:
40 Wonton
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ingredients

  • 1 (8 ounce) package wonton wrappers (sold in any grocery store)
  • 6 dried Chinese mushrooms (or use 5 fresh mushrooms, finely chopped)
  • 3 tablespoons bamboo shoots, finely chopped
  • 4 ounces prawns, finely chopped
  • 4 green onions, finely chopped
  • 8 ounces pork, finely minced
  • 1 teaspoon salt
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic (optional)
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directions

  • If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
  • combine remaining ingredients, mix well.
  • put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
  • moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
  • Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
  • You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
  • Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.

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Reviews

  1. Excellent recipe, I have been making this for 35 years. I use same basic recipe, I do add the following to it. Small bit of blanched and drained napa cabbage, 1 pinch white pepper, pinch sugar and half teaspoon MSG. The MSG is optional but it really boosts the umami to another level. I use basic dipping sauce of soy sauce, water, sugar and vinegar.
     
  2. I have made these twice in the last week, and I am surprised how easy they are to make! I used 8 oz. ground pork, which I browned, and I cooked the shrimp prior to combining with the other ingredients. I steamed the wontons in my steamer for 10 mins. and served with asian dumpling sauce. A really great appetizer. Thanks for posting! -Marla in Phoenix
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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