How To make Chinese: Basic Won Ton
10 Chinese mushrooms, small
1/4 lb Prawns
5 Fresh water chestnuts (OR 7
- canned ones) 1/2 lb Ground pork
1 Green onion, finely chopped
1 pk Wonton skins
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 ts Oyster sauce
Dash of pepper 1 1/4 tb Cornstarch
1 sm Egg
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. * * * With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok.
How To make Chinese: Basic Won Ton's Videos
EASY WONTON SOUP RECIPE, A KIND OF CHINESE DUMPLING #recipe #wonton #dumplings #chinesefood #shorts
Chinese Fried Wontons Recipe Video
Easy how to video to make Chinese Fried Wontons Recipe by cookbook author Jaden Hair of Steamy Kitchen!
Recipe link: Chinese Fried Wontons Recipe Video
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How to Fold a Wonton - CHOW Tip
Andrea Nguyen shares some wonton-folding expertise. There's the extra-simple triangle, the lovely flower bud (which looks like tortellini), and the nurse's cap (which looks like the Flying Nun's headpiece).
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TRANSCRIPT
Who doesn't love a wonton? Whether they're deep fried or they're poached in a little broth. They're really easy to make and there are three basic shapes that I want to show you. The most common one is a Triangle. It's just simply the square wonton shape folded in half and then sealing the edges really, really well and making sure all the air bubbles have been removed. From the triangle you can make what's called a Flower Bud by simply rolling up the spine and then bringing those two edges together and then wrapping them around each other. The third shape that you can make is a Nurse Cap. And instead of making a triangle, you're going to make a rectangle and then bring the two corners together and you have this cute little nurse cap that kinda looks like the Flying Nun. All these shapes can be used whether you boil them or fry them. They're interchangeable and it's really a matter what you're looking for in terms of esthetics once that you get your food done.
Chinese Wonton Soup Recipe that is Packed with Flavour!
In today's episode of Wok Wednesday, Jeremy shows us a delicious recipe for Wonton Soup, a tasty dim sum dish with juicy prawns, pork and Chinese mushrooms! Dim sum translates to a little touch of heart - making this the perfect Valentines Day recipe!
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Easy Wonton Soup l Seonkyoung Longest
Wonton Soup is a classic. Seonkyoung shows you how easy it is to make from scratch!
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INGREDIENTS:
For the soup
2 ½ cups chicken stock
2 ½ cups water
1 tsp soy sauce
3 garlic cloves, smashed
3 to 4⅛-inch thin, fresh ginger slices (approximately 1 oz)
2 green onions, cut in halves
Salt and pepper to taste
For the wontons
4 oz ground pork
1 tsp soy sauce
1 tsp Shaoxing wine (Chinese cooking wine; or substitute with dry sherry)
1 tsp cornstarch
¼ tsp sugar
¼ tsp sesame oil
¼ tsp ground fresh ginger
1 small garlic clove
1 green onion, finely chopped
Small pinch of black or white pepper
20 square wonton wrappers
For the garnish
Chopped green onion
Cilantro leaves
RECIPE
In a medium/large pot, add all ingredients for the soup. Bring to a boil, reduce heat to low, and simmer for 10 to 15 minutes. Turn off heat and let all the flavors come together.
Meanwhile, let’s make wontons!
In a mixing bowl, combine all the ingredients for the filling. Mix well with a spoon until the cornstarch is incorporated with the other wet ingredients.
Place a wonton wrapper on your hand, and, using your fingertip, lightly paint the edges of the square with cold water. Put ½ teaspoon of filling in the center of the wrapper. Fold in half to make a triangle shape and seal tightly by pinching edges together with fingers. Paint one of the lower side corners of the triangle with water and bring the right and left corners together (water-painted-side down) and press well to make a traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet lined with parchment paper. Repeat until you finish with wonton filling and wrappers.
When wontons are ready, discard solid ingredients from soup base and bring to a boil. Carefully add wontons and cook for 10 to 15 minutes. Wontons will be fully cooked in 3 minutes, but cook longer so the flavor from the wontons melts into soup. Add salt and pepper to taste.
Transfer to a serving bowl, garnish with green onion, cilantro and pepper. Enjoy!
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