wonton

Tender and juicy beef wonton for those who do not like pork that much

Beef Wonton

wonton wrappers

beef

scallion

Chinese five spice powder

chicken stock

Sichuan peppercorn

salt

ginger

tbsp. light soy sauce

sugar

sesame oil

tbsp. chili oil

tbsp. black vinegar (optional)

garlic

white pepper

¼ tbsp. white pepper

Soak Sichuan peppercorn with boiling hot chicken stock and set aside for 10 minutes. Strain and remove the Sichuan peppercorns.

Add the ground beef in a large bowl with a smaller egg. Mix until the egg is well absorbed. Penetrate the chicken stock with beef by three batches. Each time after adding the stock, use a chopstick to stir it in one direction until all the liquid is absorbed. Continue stirring for couple of minutes after mixing all of the chicken stock until the beef becomes quite sticky and fluffy. Add ginger, scallion white, light soy sauce, salt, sugar, five spice powder and sesame oil. Combine well and keep stirring for couple of minutes. Set aside for 15 minutes to 30 minutes.

Assemble the wontons one by one.

To boil the wontons, bring a large pot of water to a boiling and then add wonton to cook 2-3 minutes until they floats on the surface. Then add several leafy vegetables, I use asparagus lettuce leaves this time.

Mix the serving seasonings in bowls and pour in the water for boiling wontons and transfer wontons.

Chicken Bacon Ranch Wonton Cups are a quick &amp; easy snack loaded with rotisserie chicken, cheese, ranch seasoning &amp; bacon in a crispy baked wonton. So good!

Chicken Bacon Ranch Wonton Cups

cooking oil

chicken

Cooper® Sharp White Pasteurized Process American Cheese

cream cheese (softened)

sour cream

bacon bits (+ more for topping)

tbsp ranch seasoning

parsley

Preheat the oven to 350 degrees.

Spray a muffin tin with cooking oil and then place the wonton wrappers in each well of the tin, pushing down into the well to make the cup.

Spray the wrappers with more oil and bake for 10 minutes or until lightly browned.

While the wrappers are baking, combine the chicken, Cooper® Sharp cheese, cream cheese, sour cream, bacon bits and ranch seasoning in a medium bowl and mix well.

Remove the baked wrappers from the oven and let them cool slightly.

Carefully spoon the chicken mixture into each cup, dividing equally between them all. Sprinkle with additional bacon bits and shredded cheese.

Return the tin to the oven and bake the cups an additional 8-10 minutes or until the cups are golden brown and the cheese is melted. Serve immediately with a sprinkle of parsley.

Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil.

Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Recipe

For the Wontons:

pork shoulder

scallions

garlic (about 2 medium cloves)

Shaoxing wine

For the Sauce:

sichuan peppercorns

vegetable or canola oil

Chinkiang vinegar (or a mixture of 2 tablespoons rice vinegar

soy sauce

garlic (about 3 medium cloves)

sesame seeds

To Cook and Serve:

peanuts (optional)

cilantro

For the Wontons: Combine pork, salt, sugar, white pepper, scallions, garlic, and wine in a medium bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky, about 1 minute. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the wonton filling, a parchment-lined rimmed baking sheet for the finished wontons, and a stack of wonton wrappers covered in plastic wrap.

To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

Carefully fold one tip of the wonton wrapper across to meet the opposite tip to form a triangle. Seal edges of the triangle, carefully pushing out all air from within the wrapper as you work. Pull the two corners on the hypotenuse of the newly formed triangle to meet, moistening one with a little water, crossing them and pinching to seal (see here for more detailed step by step instructions). Transfer finished dumplings to the parchment lined baking sheet.

For the Sauce: Place chilies and Sichuan peppercorns on a microwave-safe plate and microwave on high until toasted and aromatic, about 15 seconds. Transfer to a mortar and pestle or a food processor and crush until it's about the texture of store-bought crushed red pepper flakes. Transfer to a small saucepan.

Heat oil in a skillet over medium heat until shimmering. Immediately pour hot oil over chili/peppercorn mixture (it should sizzle). Let cool for 5 minutes then transfer to a medium bowl. Add sesame oil and set aside.

Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

To Cook and Serve: Bring a large pot of water to a boil. Add 12 to 16 wontons and cook until they are completely cooked through, about 4 minutes. Drain wontons and transfer to a warm serving platter. Spoon sauce on top. Sprinkle with peanuts and minced cilantro and serve immediately.

Spicy and mild versions of really easy wonton soup recipe

Wonton Soup Recipe

vegetable leaves

green onion

pork

shrimp

black pepper powder

oyster sauce

chili oil

black vinegar

spring onion

sea shrimp

seaweed

To make the filling: In a large bowl, well combine all the ingredients together. Then stir your meat filling in one direction until the filling becomes sticky.

To assemble the wontons: Put the wonton wrapper in the center of the left hand. Spoon about 1 teaspoon of meat stuffing (or slightly more if you want)onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle just like the picture shows. Hold the wrapper with both hands, curl the corner on the right hand in firstly and then the curl the corner on the left hand to seal with another corner. You can also change the sequence. But make sure that you press them firmly.

To prepare your serving bowls: in separate serving bowls, mix all the seasonings and set aside.

Boil water in a wok. Put the wonton in to cook for about 5 minutes.And add your vegetable leaves prepared to cook in the last 1 minute.

scoop around 1/2 bowl of the boiling water in serving bowl (or you can use stock), and then place wonton in too.

A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp.

Homemade Wonton Soup Recipe

For the Broth:

pig's trotters,

(3- by 4-inch) square piece of kombu (see note)

scallions,

leaves cabbage,

Kosher salt

shrimp,

baking soda

yellow chives, divided (see note)

wonton wrappers (thin variety preferred)

For the Broth: Combine chicken, pork trotters, and ham in a large stockpot and cover with water. Bring to a boil over high heat. Boil for 10 minutes, then dump contents into the sink and liet liquid drain. Clean bones and meat until cold running water, rubbing off any scum or blood clots that may appear and return to the stockpot.

Fill stockpot with cold water until water is about 1 inch above the surface of the bones. Add kombu, dried shrimp (or stockfish), scallion whites, 4-inch knob of sliced ginger, and 4 cabbage leaves. (If using shell-on shrimp for the wontons, add the removed shells to the broth as well). Bring to a boil over high heat, reduce to a bare simmer, and cook, uncovered, until broth is deeply flavorful, about 2 hours. 

Using tongs, discard bones from broth. Strain through a fine mesh strainer into a large saucepan. Defat broth with a ladle if using the same day. Broth can also be transfered to sealed containers, refrigerated overnight, then skimmed the next day, using a spoon to remove the solid fat from the top.

For the Wontons: Place shrimp in a small bowl. Add baking soda, 1 teaspoon salt, and 1/4 cup water and mix with fingers. Set aside for at least 15 minutes and up to 1 day in the refrigerator. Drain when ready.

Meanwhile, combine pork, 2 teaspoons grated fresh ginger, sugar, soy sauce, sesame oil, half of chives, and 1 teaspoon salt in a medium bowl. Mix with fingers until thoroughly combined. To test for seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste for seasoning and add more salt as necessary.

Place one wonton wrapper in the center of the cutting board, keeping the rest covered in plastic. Place a 1 tablespoon-sized portion of pork filling in center of wrapper, and top with a single shrimp. Using your finger tip, moisten the wrapper with water around the edge.

Lift two opposite corners up to meet at a point, then use your fingertips to seal the rest of the sides, forming a triangle, and squeezing out as mush as as possible.

Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges. Transfer to a plate and repeat with remaining wontons.

For the Soup: Bring broth to a boil. Add wontons and cabbage and cook until wontons are cooked through, about 3 minutes. Stir in remaining chives and remove from heat. Allow to cool for 1 minute. Serve immediately.

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

tsp sesame oil

water chestnuts

lettuce leaves,

dry sherry

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

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.)

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.

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.

This wonton and noodle soup recipe includes shrimp and how to make your own noodles.

Wonton Egg Noodle Soup

chicken broth

lb pork bones

shiitake mushrooms (diced)

all purpose flour

tsp baking soda (baked)

water

eggs (beaten)

scallion (sliced)

ginger (diced (like an inch of ginger))

½ tbsp soy sauce

tsp rice vinegar

½ tsp sesame oil

salt (a pinch)

½ tsp oyster sauce

⅛ tsp Chinese five spice powder

Bring a pot of chicken broth to boil. Add pork bones, shiitake mushrooms, and dried shrimp. Simmer for at least an hour, occasionally removing scum on the surface.

The Soup

Put some baking soda on a baking sheet and bake it in the oven for 1 hour. Mix 1 tsp of this baking soda with 2 beaten eggs, 1/2 tsp salt, and 1 tbsp water. Add to your 2 cups of flour. Add 1 more tsp of salt and mix together until it forms a cohesive dough. Cover and set aside on counter to rest while making wontons.

The Noodles

Slice your scallions and dice your ginger, put in a mixing bowl. Peel and devein your shrimp. Chop them into smaller chunks, add to the mixing bowl.

Add the rest of the ingredients besides the wonton wrappers. Mix thoroughly.

Add a tbsp of filling in the center of a wonton wrapper. Wet the edges of the wrapper with either water or egg wash. Close into a triangle. Pinch the two long edges together. Repeat until out of wrappers or filling.

The Wontons

Roll the dough out into a long, flat rectangle. Flour the top of the dough and fold it, each time dust with flour after you do. Fold it until it is about the length of your knife.

Cut thin strips of the dough. They should unfold into long noodles.

Remove the pork bones and shiitake mushrooms from the pot of soup.

Boil a separate pot of water. Add the noodles and boil for 3 minutes. Take them out.

Add the wontons to the pot. Boil for about 3 minutes, or until they float. Take them out.

Add noodles and wontons to the soup pot, let them simmer for a minute. Add fresh scallions on top and enjoy!

The Rest

https://www.youtube.com/watch?v=K9XBgW8sy7E

Brenton and Dennis try to recapture the seaside flavor and memories of a cozy bowl of Hong Kong wonton egg noodle soup. Despite some non-compliant noodles, our intrepid duo wraps wontons, boils broth, and slices scallion until deliciousness triumphs.

How to Make: Wonton Egg Noodle Soup

With a tender pork filling wrapped in a slick noodle, these Spicy Wontons get tossed in a fiery Sichuan-style sauce that's loaded with umami. They make for an appetite-boosting starter or satisfying main that can be prepped ahead and served in a matter of minutes.

Spicy Wontons in Chili Oil (红油抄手)

soy sauce ((Kecap Manis will work))

Chinkiang black vinegar

garlic ((grated))

ground pork

ginger juice

potato starch

wonton wrappers ((depends on the size of the wrapper))

scallions ((chopped, for garnish))

cilantro ((leaves, for garnish))

To make the sauce, whisk the chili oil, sweet soy sauce, regular soy sauce, black vinegar, and garlic together in a bowl.

For the wontons, bring a large pot of water to a boil.

Add the ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice and white pepper to a bowl and use a gloved hand to first knead, and then beat the mixture together until uniform.

To wrap the wontons, place one wonton wrapper in the palm of your non-dominant hand and then add about 1 teaspoon of filling to the center of the wrapper.

Wet two edges of the wrapper with a finger dipped in a bowl of water.

Fold the wonton wrapper over the filling to form a triangle.

Place the index finger of your dominant hand below the center of the wonton, and then use your thumb and middle finger to press the corners of the wonton shut to seal it. This also forces out any air pockets, which will make your wonton explode when you boil it.

Bring the two long corners of the wrapper together at the center of the wonton and seal them together using a drop of water if needed.

Working in batches, boil the wontons until they float to the surface, and then continue to cook them for another 30 seconds. Your water should not stop boiling when you add the wontons. If it does, you either need to use a bigger pot with more water or add fewer wontons in the next batch.

Once the wontons are done, use a slotted spoon to transfer the wontons to a bowl. You don't need to drain all the boiling liquid as this helps the sauce spread around.

Drizzle the wontons with a generous amount of the spicy chili oil sauce and then garnish with scallions and cilantro.

http://www.youtube.com/watch?v=RZpT6_9ilZw

Step by step recipe to make Spicy Wontons in Chili Oil. These spicy Sichuan-style wontons in fiery chili oil are easy to make and irresistibly good.

Cinnamon sugar cream cheese wontons are the dessert dumplings of your dreams.

Crispy Cinnamon-Sugar-Coated Cream Cheese Wontons With Nutella-Dulce de Leche Dipping Sauce Recipe

cream cheese, softened

vanilla extract

store-bought wonton wrappers

cinnamon

Nutella

store-bought or homemade dulce de leche

heavy cream

vegetable, canola, or peanut oil

In a large bowl, mix the cream cheese, vanilla extract, and 2/3 cup sugar until smooth and well-combined. In a small bowl, beat the egg with 1/3 cup water.

Place wonton wrappers on a work surface and cover with a moist kitchen towel. Working one wonton at a time, lay out a wonton wrapper and place 1 heaping teaspoon of the cream cheese mixture in center. Moisten the edges of the wrappers with a fingertip dipped in the egg wash mixture.

Fold one corner of the wrapper over to create a triangle. Moisten the two side corners of the triangle with egg wash and cross them over the center of the wonton. Transfer to a large plate. Repeat until all of the wontons have been sealed, and cover with a lightly dampened kitchen towel. Set aside.

Toss the remaining 1/3 cup sugar and cinnamon in a paper bag. Set aside.

In a microwave safe bowl, combine the dulce de leche, Nutella, and heavy cream. Cover with a paper plate and microwave on high for 30 seconds. Stir well. Continue to microwave and stir in 15 second intervals until pourable and smooth. Keep warm.

Heat oil in a heavy-bottomed cast iron pan, wok, or deep fryer to 350°F. Add wontons to the oil in batches of 4 and fry, turning and agitating constantly until just beginning to turn golden, about 30 seconds. Place the fried wontons on a paper towel lined plate to absorb excess oil. Transfer to the bag with the cinnamon sugar and toss to coat. Transfer wontons to a wire rack set in a rimmed baking sheet. Repeat until all of the wontons are cooked.

Serve immediately with Nutella dipping sauce.

Whip up classic Shrimp and Pork Wonton Soup at home! This quick comforting meal takes just 20 minutes to make and uses basic Asian pantry ingredients.

Top 30 wonton recipes from across the web

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Top 30 wonton recipes from across the web

The most viewed wonton recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Wonton

Chicken Bacon Ranch Wonton Cups

Sichuan-Style Wontons in Hot and So...

Wonton Soup Recipe

Homemade Wonton Soup Recipe

Steamed pork & prawn wontons

Wonton Egg Noodle Soup

Spicy Wontons in Chili Oil (红油抄手)

Crispy Cinnamon-Sugar-Coated Cream ...

Shrimp and Pork Wonton Soup

Dumpling Wrappers (for Wontons & Gy...

The Ultimate Guide to Wonton Soup

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Fried Cream Cheese Wontons

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Wonton Wrappers

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Wonton Noodle Soup

Wonton Noodle Soup

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The most viewed wonton recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine