Pork Wonton

This recipe is from Marion's Kitchen. It was shared with me a few months ago. I used to make wonton a few times a year, but haven't made them now in a long time and have no idea where my former recipe is. A different recipe for wonton follows which are used for making soup. Each recipe shows folding wonton in differnt ways.

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

250g (9 oz) pork mince (ground pork)

¼ cup finely sliced spring onion (scallions)

1 tbsp finely grated ginger

1/8 tsp ground white pepper

¼ cup chicken stock

2 tsp cornstarch, plus extra for dusting

1 egg

1 tsp sea salt

40 wonton wrappers

sesame seeds (optional)

Spicy Red Sauce:


4 tbsp homemade chili oil (plus 2 tsp of the chili powder from the oil)

4 tbsp light soy sauce

2 tbsp white vinegar

¼ clove of garlic, finely grated

2 tbsp finely sliced spring onion (scallions)

1 tbsp finely chopped coriander (cilantro) stems and leaves

INSTRUCTIONS

STEP 1

To make the spicy red sauce, combine the ingredients in a bowl and set aside.

​STEP 2

For the wonton filling, in a large bowl, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky.

​STEP 3

Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch.

​STEP 4

If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.

​STEP 5

Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through. Drain with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.

Wonton Soup

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


Serves: 4

INGREDIENTS

8 cups chicken stock

2 garlic cloves, crushed

2 spring onions (scallions, plus extra finely sliced spring onions to serve

4 cm piece ginger, sliced

1 tbsp dried shrimp (optional)

1 tbsp light soy sauce

sea salt

Pork & Prawn Wontons:

150g pork mince (6 ounces ground pork)

150g minced prawns (6 ounces prawns)

1 tbsp finely grated ginger

1/8 tsp ground white pepper

½ tsp sesame oil

¼ cup chicken stock

2 tsp cornflour (cornstarch)

1 egg

40 wonton wrappers

INSTRUCTIONS

STEP 1
Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring a boil. Then reduce the heat to medium and simmer for 20-30 minutes.

STEP 2
In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.

STEP 3
You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.

STEP 4
Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.

STEP 5
Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.

Hot and Sour Soup

https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

YIELD: 6-8 SERVINGS

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!

TOTAL TIME: 20 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 15 MINS

INGREDIENTS:

• 8 cups chicken or vegetable stock
• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
• optional: 1 (8-ounce) can bamboo shoots, drained
• 1/4 cup rice vinegar, or more to taste
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic sauce
• 1/4 cup cornstarch
• 2 large eggs, whisked
• 8 ounces firm tofu*, cut into 1/2-inch cubes
• 4 green onions (scallions), thinly sliced
• 1 teaspoon toasted sesame oil
• Kosher salt and black pepper (or white pepper**)

DIRECTIONS:

1. Set aside ¼ cup of the chicken or vegetable stock for later use.
2. Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine.  Heat over medium-high heat until the soup reaches a simmer.
3. While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth.  Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.  Stir in the tofu, half of the green onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to taste.  If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well.  Or if you’d like a spicier soup, add in more chili garlic sauce.
5. Serve immediately, garnished with the extra green onions.

*Or, you’re welcome to make this with pork instead of tofu.  Just add in a half pound of cooked pork — ground pork, or you can thinly-slice pork chops or pork loin — in place of the tofu.

**I actually prefer using a pinch of white pepper in this soup instead of black pepper.  But in case you’ve never used it, be careful — it has a much stronger and different flavor than black pepper!  So start with less, and then you can always add more.  :)

Egg Rolls

From Madame Wong's Long-life Chinese Cookbook ISBN 0809275635, pages 24 to 25

Egg Roll

The original name of this snack was Spring Roll. In China, it is  usually served for the New Year because it is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is offered to guests we say, "May you have prosperity for the coming year."

5 tablespoons oil 
1/2 teaspoon ginger, chopped fine
1 scallion, chopped fine
1/2 pound pork shoulder or fillet, shredded or minced, mixed with 1 teaspoon oil and 1 teaspoon cornstarch
t tablespoons light soy sauce
1 teaspoon sugar
1/2 cup shrimp (optional)
1 1/2 teaspoons salt
1/2 teaspoon cornstarch
1 tablespoon sherry
1/2 head celery cabbage (Napa) or regular cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried black mushroom, soaked in boiling water 20 minutes (tems removed, shredded)
1/4 cup celery, julienne
1/2 pound bean sprouts
20 egg roll wrappers
1 tablespoons cornstarch, dissolved in 2 tablespoons water
2 cups oil for deep frying

1.Heat 2 tablespoons oil in wok or frying pan to 275 degrees. Stir-fry ginger and scallion 1 minute or until it becomes aromatic. Add pork. Stir-fry at 350 degrees 1 minute until color changes. Add 1 tablespoon of soy sauce and sugar. Cook 1 minute. Remove.
2. Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch. Stir-fry quickly at 350 degrees. Add sherry. Stir-fry 30 seconds. Remove.
3. Heat 2 tablespoons oil in wok to 375 degrees. Stir-fry cabbage, bamboo shoots, mushrooms, and celery 1 minute. Remove.
4. Heat 1 tablespoon oil in wok to 375 degrees. Stir-fry bean sprouts 1 minute. Remove.
5. Combine pork, shrimp, and vegetable mixtures in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir fry at 375 degrees until thoroughly heated. Remove to colander. Drain liquid. Cool mixture. Set aside, ready to be used as filling.
6. Put 2 heaping tablespoons of meat mixture on each wrapping. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. (Rita's note--you can use egg and water mixed as a sealer as well)
7. Heat 2 cups oil to 400 degrees in wok. Deep-fry (a few at a time) about 4 minutes or until golden brown. Serve with red wine vinegar plum sauce or Fruity Fruity Sauce.

Note: If shrimp are not used, add sherry after soy sauce in step 1.

May be prepared in advance through step 6. May be frozen after step 7. Reheat in oven or re-fry.


Fruity Fruity Sauce

12 ounces apricot preserves
12 ounces orange marmalade
8 ounces applesauce
8-ounce can or pineapple chunks
1 can plum sauce
2 tablespoons white vinegar
2 tablespoons minced ginger

Combine all ingredients in blender and blend until well mixed. Use as a dip with egg rolls and other Chinese finger foods. 

May be refrigerated or frozen.