Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chinese wanton (soup based, but available to make it pan fried). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pan-fried pork wonton with black sesame and green onion; I make lots of wonton recipes for my family and mostly, they are served as soups. Last weekend, my husband suggested pan-frying wonton instead of making soups. So that's the very beginning of this recipe.
Chinese wanton (soup based, but available to make it pan fried) is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chinese wanton (soup based, but available to make it pan fried) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook chinese wanton (soup based, but available to make it pan fried) using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chinese wanton (soup based, but available to make it pan fried):
- Prepare Wonton wrappers
- Take 65 g Minced pork
- Take 65 g Shrimps
- Get 35 g Lettuce
- Take 10 g Green onion
- Prepare 1/2 tbsp Soy sauce
- Take 1 tsp Grande ginger
- Make ready 1 tsp Salt
- Get 1 tbsp Corn starch
- Make ready 1/2 tsp White pepper
- Prepare 1/2 tbsp Sesame oil
- Make ready 1/2 tbsp Chicken bouillon powder
- Take 20 g Water
Wontons are commonly boiled and served in soup or sometimes deep-fried. Wonton wrappers are squares of fresh egg noodle dough that can be boiled, fried Most grocery stores carry wonton wrappers, often in the freezer or refrigerated section. If your local grocery store doesn't carry them, the nearest Asian specialty food store definitely will. A comprehensive guide to making wonton and wonton soup.
Instructions to make Chinese wanton (soup based, but available to make it pan fried):
- For the fillings: Minced the pork and shrimps, finely chopped the green onions and lettuce. Then add them all in a big mixing bowl.
- Add all the remaining ingredients except water in the bowl and stir well in one direction.
- Generally add the water a little by each time in the fillings and keep stirring in one direction until the water is fully absorbed. Do this until all the water used up. Fillings should look sticky and gluey.
- Assembling: - Flat one piece of the wrapper in the palm of you hand, spread a small amount (1/2 teaspoon/ 5g) of filling in the centre, leave 1/4 space for each edge, and seal the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Repeat until all the fillings are used up.
- Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the wontons in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom.
- Transfer to a bowl/ container. - Add 1/2 tablespoon of soy sauce, 1 teaspoon of chicken bouillon powder, and 250-300 ml of the wontons water in the bowl, stir well. Sprinkle some chopped green onion on top as decoration. Serve immediately. Enjoy.
The recipe is the authentic wonton noodels of Hong Kong. (And a note on the Malaysian wonton mee). Wonton is a simple Chinese classic dumpling delight, served originally with noodle in soup but also as fried wonton. Wontons are a really popular snack in Chinese cuisine. There are three easy ways to make wonton wrappers from scratch. When choosing which filling to use and how to make it, you can reduce the oil and sodium amounts, making your wonton dish healthier.
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