5 Ways to Wrap Wontons - Hot Thai Kitchen
Meet 5 wontons, each with their own unique personality! Happy wrapping!
Wonton Soup Video:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPES:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Xiao's Fried Wontons Chinese Style
Xiao's Fried Wontons Chinese Style
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
20 Wonton Wrappers
100g Celery
200g Minced Pork
50g Soaked Tree Fungus
2 Spring Onions
5g Ginger
1 Tsp Ground White Pepper
1 Tbsp Light Soy Sauce
1 Tbsp Cooking Wine
1 Tbsp Oyster Sauce
1 Tsp Sesame Oil
1 Tbsp Cooking Oil
1 Tsp Sesame Seeds
Salt To Taste
Method:
1. Finely chop the spring onions and ginger
2. Place the minced pork in a mixing bowl
3. Add half the chopped spring onion, ginger, salt, ground white pepper, oyster sauce, soy sauce, cooking wine and cooking oil
4. Mix all ingredients together, leave to marinate
5. Meanwhile, boil 500ml of water in a saucepan, blanch celery for 2 minutes
6. Remove celery from pan, drain and cool
7. Finely chop the celery
8. Finely chop the soaked tree fungus
9. Add the celery and tree fungus into the meat mixture
10. Add sesame oil and mix well – this is the Wonton filling
11. Take one sheet of the Wonton wrapper, place a Tsp of the filling in the centre of the wrapper
12. Fold the wrapper in half, apply gentle pressure to seal the edge
13. Bring the two outside corner downwards till they meet, apply gentle pressure to seal them together
14. Place onto dusted surface or dish, repeat with the rest
15. Brush oil lightly in a frying pan
16. Place wonton in the frying pan one at a time – keep a small gap in between
17. Cook on medium heat for 5 minutes till the bottom of the wontons are light brown
18. Add boiling water to the level of 1/3 of the wonton
19. Cover the pan with a lid, cook on medium heat till the fluid has gone
20. Remove the lid, sprinkle with spring onion and sesame seeds, cook for another minute
21. Transfer to a dish and enjoy
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
Facebook:
Recently Added Recipes:
Chinese Healthy Recipes:
Best Chinese Meat Recipes:
Rice & Noodle Recipes:
Chinese Tasty Recipes:
Mongolian Recipes:
Chinese Savoury Recipes:
Sichuan Recipes:
Chinese Fried Wontons | Asian Style Cooking Recipe
How to cook Chinese Fried Wontons
Welcome to my Asian Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Asian/Chinese recipes.
Ingredients:
20 Wonton Wrappers
100g Celery
200g Mince Pork
50g Soaked Tree Fungus
2 Spring Onions
5g Ginger
1 Tsp Ground White Pepper
1 Tbsp Light Soy Sauce
1 Tbsp Cooking Wine
1 Tbsp Oyster Sauce
1 Tsp Sesame Oil
1 Tbsp Cooking Oil
1 Tsp Sesame Seeds
Salt To Taste
Method:
1. Finely chop the spring onions and ginger
2. Place the mince pork in a mixing bowl
3. Add half the chopped spring onion, ginger, salt, ground white pepper, oyster sauce, soy sauce, cooking wine and cooking oil
4. Mix all ingredients together, leave to marinate
5. Meanwhile, boil 500ml of water in a saucepan, blanch celery for 2 minutes
6. Remove celery from pan, drain and cool
7. Finely chop the celery
8. Finely chop the soaked tree fungus
9. Add the celery and tree fungus into the meat mixture
10. Add sesame oil and mix well – this is the Wonton filling
11. Take one sheet of the Wonton wrapper, place a Tsp of the filling on the centre of the wrapper
12. Fold the wrapper in half, apply gentle pressure to seal the edge
13. Bring the two outside corner downwards till they meet, apply gentle pressure to seal them together
14. Place onto dusted surface or dish, repeat with the rest
15. Brush oil lightly in a frying pan
16. Place wonton into the frying pan one at a time – keep a small gap in between
17. Cook on medium heat for 5 minutes till the bottom of the wontons are light brown
18. Add boiling water to the level of 1/3 of the wonton
19. Cover the pan with a lid, cook on medium heat till the fluid has gone
20. Remove the lid, sprinkle with spring onion and sesame seeds, cook for another minute
21. Transfer onto a dish and enjoy
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
Facebook:
Asian Chicken Recipes:
Asian Beef Recipes:
Asian Lamb Recipes:
Asian Pork Recipes:
Asian Stir-Fry Recipes:
Asian Vegetarian Recipes:
Asian Seafood Recipes:
Asian Rice & Noodle Recipes:
Asian Spicy Recipes:
Wonton Churros #shorts
Wonton Churros ???????? crispy sweet snack that comes together in under 5 minutes. It satisfies that sweet and fry moments in your innermost parts. ????????????
Healthy, happy, delicious and fun
Ingredients:
Wonton wrappers
Sugar
Cinnamon
Coconut refined oil to fry
sugar to cinnamon ratio - 3tbsp to 1tsp that is 3 tbsp sugar to 1 tsp cinnamon.
Method:
Pour enough oil to deep fry the wonton wrappers into a cast iron pan over medium-high heat. Using a heat thermometer, allow the oil temp to rise to about 325°. This allows the wrappers to fry quick and for the wrappers not to absorb much oil.
As the oil is being heated, cut the wonton wrappers into strips.
Mix the sugar and cinnamon.
Fry the wonton, until golden brown for about 20 seconds. Remove and place on a plate with paper towels to absorb the oil.
Gently add the wonton into the cinnamon mixture, and coat the wontons liberally.
Store the remainder in an airtight container for snacking during the week.
Enjoy!????????
#healthyalternatives
#quicksnack
#healthyishappy
#healthyisdelicious
#havefunwithit
#churros
#wontonchurros
#snackprep
#homemade
#healthyrecipes
#healthy
#delicious
#healthierchoices
#healthyoptions
Copy and Paste the URL for More Delicious Recipes:- linktr.ee/healthyeats23
Disclaimer: The audio in this video is not owned by us and we do not claim any copyright or ownership over it. The audio may have been sourced from various third-party providers or may be in the public domain. We have made every effort to ensure that the audio used in this video is properly licensed or falls under fair use, but if you believe that we have infringed upon your copyright, please contact us immediately so that we can rectify the situation. Please note that we are not responsible for any unauthorized use of copyrighted material by any third party.
Fried Wontons Chinese Style
Fried Wontons Chinese Style
Welcome to Xiao's Kitchen - A cooking channel dedicated to creating some of the world's best Asian dishes
Ingredients:
20 Wonton Wrappers
100g Celery
200g Mince Pork
50g Soaked Tree Fungus
2 Spring Onions
5g Ginger
1 Tsp Ground White Pepper
1 Tbsp Light Soy Sauce
1 Tbsp Cooking Wine
1 Tbsp Oyster Sauce
1 Tsp Sesame Oil
1 Tbsp Cooking Oil
1 Tsp Sesame Seeds
Salt To Taste
Method:
1. Finely chop the spring onions and ginger
2. Place the mince pork in a mixing bowl
3. Add half the chopped spring onion, ginger, salt, ground white pepper, oyster sauce, soy sauce, cooking wine and cooking oil
4. Mix all ingredients together, leave to marinate
5. Meanwhile, boil 500ml of water in a saucepan, blanch celery for 2 minutes
6. Remove celery from pan, drain and cool
7. Finely chop the celery
8. Finely chop the soaked tree fungus
9. Add the celery and tree fungus into the meat mixture
10. Add sesame oil and mix well – this is the Wonton filling
11. Take one sheet of the Wonton wrapper, place a Tsp of the filling on the centre of the wrapper
12. Fold the wrapper in half, apply gentle pressure to seal the edge
13. Bring the two outside corner downwards till they meet, apply gentle pressure to seal them together
14. Place onto dusted surface or dish, repeat with the rest
15. Brush oil lightly in a frying pan
16. Place wonton into the frying pan one at a time – keep a small gap in between
17. Cook on medium heat for 5 minutes till the bottom of the wontons are light brown
18. Add boiling water to the level of 1/3 of the wonton
19. Cover the pan with a lid, cook on medium heat till the fluid has gone
20. Remove the lid, sprinkle with spring onion and sesame seeds, cook for another minute
21. Transfer onto a dish and enjoy
If you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian dishes:
This video was produced by: Harris Video Productions
Graphics:
Thank you for watching
For more of my Asian recipes please click below:
More new recipes:
Chinese Crispy Chilli Beef:
Chinese Crispy Beef:
Chinese Fried Rice & Sweetcorn:
Stir Fry Cauliflower & Red Pepper:
Chinese Steamed Egg Meatballs:
Chinese Dumplings & Garlic Dipping Sauce:
Chinese Chicken Meatball Soup:
Chinese Black Peppered Steak:
Chinese Egg Fried Rice:
Chinese Honey Ribs:
Chinese Honey Chicken:
Chinese Spicy Chicken:
Braised Pork Belly Dong Po Rou:
Stir Fry Chicken in Bean Sauce:
Chinese Sweet & Sour Pork:
Chinese Beef Spring Rolls:
Chinese Cabbage & Fungus Stir Fry:
Sichuan Spicy Chicken Breasts:
Chinese Stuffed Pancakes:
Mongolian Beef:
Mongolian Crispy Lamb:
Mongolian Lamb Stew:
Crispy Pork Stir-Fry:
Thai Crispy Fried Prawn Balls:
Chinese Cabbage Rolls:
Singapore Stir Fry Noodles:
Chinese Vegetable & Noodle Stir-Fry:
Chinese Prawns & Broccoli Stir Fry:
Chinese Vegetable & Tofu Stir Fry:
Chinese Crispy Chicken Drumsticks:
Filipino Belly Pork Adobo With Pineapple:
Sichuan Tofu on Hot Plate:
Chinese Crispy Fried Shrimp:
Chinese Handmade Noodles:
Chinese Crispy Chicken:
Chinese Sweet & Sour Fish:
Stir Fry Prawn & Cabbage:
Peking Duck Pancakes:
1 Dollar Dumplings (3 Ways)
These are the greatest and cheapest homemade dumplings you'll likely ever have.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Full Recipe:
Ingredients Needed:
Dumpling Dough:
- 1 package CIRCULAR gyoza wrappers
OR
- 1.5 cups (225g) all purpose flour
- .5 cup (75g) bread flour
- 2/3 cup (147g) water, boiling
- 1/2 teaspoon (2g) kosher salt (for dissolving in water)
- corn starch for rolling
Filling and Assembly:
- 1 lb (450g) ground pork
- 3 cabbage leaves, finely chopped
- 3 green oinons, very thinly sliced
- 3 cloves garlic, finly chopped
- 1 inch knob ginger, grated
- 1 tablespooon (14g) soy sauce
- 1 teaspoon (4g) sesame oil *optional*
- 1/4 teaspoon (2g) of fine sea salt
- 1/2 teaspoon (3g) sugar
Dipping Sauce:
- 1/4 cup (60ml) white distilled vinegar
- 1/4 cup (60ml) soy sauce
- 1 teaspoon sesame or chili oil *optional
Skirt Method:
- 1/2 cup (118g) water
- 2 tablespoons (19g) all purpose flour