WonTon Tips and a Request
 

WonTon Tips and a Request

I wanted to bring a lot of appetizers someplace and was looking for something different and not too costly. I youtubed wontons and followed the directions. I didn’t give myself enough time so I cooked about ¾ of what I planned. They were good but not great tasting and they looked home made by an 8 year old.

When I got home I tried to improve the recipe. Adding spices helped, Basically it was ground pork, soy sauce, water chestnuts, egg, sesame oil and corn starch.

But the big tip is how I made them. I changed the folding and cooking directions altogether and the new ones I made later looked and tasted great.

Lay out about 20 wonton wrappers like a diamond. Put a teaspoon of the mix in the center of each and fold them in half top to bottom. Moisten the edges before folding. Now that it’s a triangle fold the ends in so it looks like a little package shaped like a tiny loaf of bread.

Fry in 2 tablespoons or less of oil, just brown on both sides. Put them in a microwave and cook on high for 1 more minute.
They taste deep fried but hardly uses any oil.

Do you have a mix you would recommend in the center of a wonton? Next time I would like to make variety meat, fish and veggies wontons.

For the dipping sauce I use soy, vinegar, hot sauce, sesame oil, garlic and green onions.

Ask questions if my directions are cloudy.

Are you male?

Some people seem to think TV is WonTon enough!! :angel:

yes Why?
My sons cook better than I do. They're engineers by trade, but learned from me that cooking is lot like any of the other sciences. Good cooking is easier to master and always appreciated.

And they say we don’t have any up scale restaurants. We’re up to a ton.

Tom, that sounds good! Have you tried traditional crab rangoon? It's an oldie but still one of my favorites. Only a few ingredients and easy to make.

Similar "Dim Sum" Recipe - Really Good
 

Use won ton wrappers (pre-packaged in refrigerator section) Finger paint egg white around edge to act as glue. Place spoon of mixture in center, pinch together. Use some peanut oil in the palm of your hand to oil the slats of a bamboo steamer. Place dim sums on steamer slats over boiling water. Leave some space between dim sums. Steam about 12 minutes.

Filling:
1 pound ground pork, beef, chicken, or veal (use food processor to grind)
1/2 cup chopped scallions, including greens (or green onions)
1/2 teaspoon salt, sugar
1/4 teaspoon ground pepper
2 teaspoons sesame oil
4 teaspoons black soy sauce
1 tablespoon sherry


serve with a ginger-soy-vinegar dip or chili oil dip