Skip to main content

Steamed Wontons （蒸云吞）


Wontons are a kind of Chinese dumpling that are usually fried or boiled in soup after being filled with meat or vegetables. It has a rich filling and a thin exterior shell. It is juicy, fragrant, and tastes especially nice when you bite into it.

I'll be sharing a recipe for steamed wontons with you today. When eaten, the chewy, steaming wontons are crystal transparent. When served with dipping sauce, it's a tasty dish.

Anyway, the key to a good wonton is the sauce that brings out the many tastes of the wontons, whether they are boiled, fried, or steam cooked.

This steamed wonton with my own made dipping sauce, so good!! The recipe is very simple. Put the wrapped and blanched wontons into the steamer, boil the water and steam over medium heat for 8 minutes. Finally, add Mix the steamed wontons with the sauce and serve. If you steam it too much and can't finish it, pour some scallion oil on it and put it in the refrigerator to keep it from sticking. You can take it out and re-steam it next time.

 

INGREDIENTS (35 Wontons)

300g minced pork

Some wonton wrappers

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp Shaoxing wine

1 tbsp sesame oil

1 tsp sugar

¼ tsp white pepper

2 tsp corn starch

2-3 tsp ginger spring onion water

 

Ginger Spring Onion Water

1 inch length ginger

1 stalk spring onions

100ml water

 

Dipping sauce

2 tbsp cooking oil

1 tbsp minced garlic

1 tbsp minced shallots

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp sugar



METHOD

1. Mashed the ginger and spring onions with a knife. In a small bowl, combine the mashed ginger and spring onions with the water. Let it soak for 5 – 10 minutes.

2. In a mixing bowl, combine the minced pork with the marinade ingredients. let it marinade for at least 30 minutes.

3. Fill each wonton wrapper with about 1 heaping teaspoon of the filling. Apply some water along the edges. Fold over one edge to make a triangle. Bring the end together and press well. Repeat with the remaining wrapper. (This recipe yield for 35 wontons)

4. To make the dipping sauce - Heat the work with 2 tablespoons of cooking oil, stir fry the minced garlic and shallots until fragrant, add in the remaining ingredients, sauté for another 10 seconds until sugar melts. Set it aside.

4. Boil enough water in a pot with 2 teaspoons of cooking oil. Put in the wontons and let it cook for 10 seconds at medium heat. Remove and place on a greased steaming plate. Lay it flat quickly, it will stick together after a long time. Brush some oil on top of each wonton.

5. Fill a wok with water and place over high heat. When the water is boiling, steam the wontons for 8 minutes. Remove it from the steamer, brush the dipping sauce on top of each wonton. Garnish it with some chopped spring onions. Serve the wonton while it’s hot with the dipping sauce.

Labels:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Osmanthus fried wings (桂花翅）

Whenever I went to a wedding meal. The first "Hot and Cold" dish, particularly the scrambled eggs with shark fin and crab meats, is always devoured by the diners. It turns out that it goes by the extremely lovely name of osmanthus Wings ( 桂花翅 ). Due to the propaganda to protect sharks. The restaurant no longer serves this dish with shark fins. In Hong Kong, osmanthus fried wings with sweet-scented osmanthus are a unique meal. You can find interesting names for their items on the menu if you ever pay attention to it. when you order something only to discover that it is not what you ordered. This meal is comparable to another one called "ants on the tree,” ( 蚂蚁上树 ) which is stir-fried vermicelli with minced pork. Originally, Osmanthus fried wings are not using real shark fins, but imitation shark fins which are replaced by vegetarian fins are made of gelatin, or you may also substitute with vermicelli. The scrambled egg looks like osmanthus fragrans, so it is called os...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more