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

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...
Post a Comment
Read more

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...
Post a Comment
Read more