How To make Wontons
2 tb Peanut oil
1 1/2 tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
2 ts Dark sesame oil
2 tb Tamari soy sauce
50 Wonton wrappers
Bowl of lukewarm water Cornstarch for dusting Heat peanut oil in a wok. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari & stir well. Set aside to cool. Set up a work area with wonton wrappers, water & cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the centre of the wrapper. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left & right corners together above the filling. Overlap the tips of these corners, moisten with water & press together. Place completed wrapper on the corn-starch platter & continue till all wrappers are used. FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain. TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in batches till golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce. Uncooked wontons will keep in the freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer. "Sundays at Moosewood Restaurant Cookbook"
How To make Wontons's Videos
Shrimp Wontons (Two Different Methods!)
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???? Dad's JUICY Wontons (雲吞)!
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Watch Daddy Lau teach us how to make wontons. I can personally vouch that my dad's recipe is absolutely delicious!
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
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- Carbon Steel Wok:
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- Carbon Steel Pan:
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- Cookware Set:
- 8 Quart Pot:
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- Dad's 40 year old Chinese Chef Knife:
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Soy Sauce:
- Tamari (Dark Soy Sauce substitute):
- Rice Cooking Wine:
- Oyster Sauce:
- Vegetarian Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - Backstory + my childhood
01:24 - Chop green onions and pork
02:05 - Does the cut of meat affect the toughness?
02:54 - Does the size of meat affect the taste?
03:40 - Rinse and drain pork
04:19 - Chop shrimp
05:02 - Squeeze pork & prepare marinade
05:51 - How to ensure the filling is juicy?
06:29 - Marinate meats
07:35 - Place in fridge
07:48 - Thanks HelloFresh!
09:58 - Mix the filling
10:49 - Best kinds of wonton wrappers
11:43 - Two ways to fold wontons
12:36 - First method, slowed down
13:07 - Second method, slowed down
13:54 - Randy tries folding
15:28 - How much filling is ideal per wonton?
16:13 - Freezing wontons, storing leftover wrappers
17:34 - Boiling wontons
18:05 - How to stop the wontons from breaking?
18:45 - More cooking tips
20:17 - Cam’s first wonton!
20:34 - What are the best cuts of meat?
21:17 - What are the traditional fillings?
21:54 - Substitutes for allergies, vegetarians?
22:50 - Potstickers vs wontons
23:13 - On using water to seal the wonton
24:02 - Store-bought vs homemade wrappers?
25:04 - On frying wontons
25:35 - How fast can Daddy Lau wrap 100 wontons?
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???? OUR FAMILY ????
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???? OTHER CREDITS ????
Assistant Editing by Nicole Cheng
Chinese Subtitles by Arlene Chiu, Gan Ying Zhi
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Spring Wontons Recipe | Chinese Vegetable Wonton | Ramadan Special Recipe 2023 | Kitchen With Shama
Spring Wontons Recipe | Chinese Vegetable Wonton | Ramadan Special Recipe 2023 | Kitchen With Shama | Make And Freez Ramadan Recipes | Vegetable Wonton | Wonton Recipe | Ramadan Recipe By Kitchen With Shama | Iftar Recipe | Iftar Party Recipes | Ramadan Recipe For Iftar
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Chicken Wonton Recipe????
INGREDIENTS
Boiled and shredded chicken: 150g
Garlic paste: 1tsp
Carrot: 2medium
Capsicum: 1medium
Cabbage: 250g
Salt:to taste
Black pepper:to taste
Chicken powder:1tbsp
Chilli sauce:4tbsp
Soya sauce:2tbsp
Oil:2-3tbsp + For frying
Wontons sheets:as required
Flour + water: for pasting
اجزاء
ابلی ہوئی چکن: 150گرام
لہسن کا پیسٹ: ایک چائے کا چمچ
گاجر: دو عدد درمیانے سائز کی
شملہ مرچ: ایک عدد درمیانے سائز کی
بند گوبھی: 250گرام
نمک: حسب ذائقہ
پسی ہوئی کالی مرچ: حسب ذائقہ
چکن پاؤڈر: ایک کھانے کا چمچ
چلی ساس: 4 کھانے کے چمچ
سویا سوس: دو کھانے کے چمچ
تیل: دو سے تین کھانے کے چمچ + گہرا تلنے کے لئے
وون ٹون شیٹس: حسب ضرورت
میدہ: پانی پیسٹنگ کے لیے
More Ramadan Recipes????
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#wontons #spring #springwontons #chinesewontons #vegetablewontons #ramadan #remadanrecipes #ramadan2023 #kitchenwithshama #food #foodies #iftar #iftarparty2023 #iftarrecipe #makeandfreeze #iftarsnacks #quickandeasy #ramadanrecipeforiftar
Easy Wonton & Dumpling Wrappers Recipe [手擀云吞&饺子皮]
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If you love dumplings, wonton, then you will always need some wrappers. Today I am going to show you how to make wonton & dumpling skin from scratch. The problem of making your own wonton skin is how to roll the sheet to paper thin. Trust me; it is not hard at all as long as you know the technique.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**Ingredient list**
- 300 grams of all-purpose flour
- 1/4 tsp of salt
- 160 grams of water
I**nstruction:**
- In a large bowl, add 300 grams of all-purpose and 1/4 tsp of salt. Then pour in 160 grams of water in batches. Stir to mix.
- Gather all the flour together. Make it into a dough. Cover it and let it sit for 30 minutes.
- 30 minutes later, it should be more playable. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.
- In about 5 minutes, you can flip the dough over. You should see that the other side is very smooth but this is not ready to roll yet. We have to let this sit for another 30 minutes.
- 30 minutes later, squeeze the dough from the middle and divide it in half. Shape the dough into a round piece. Flatten it by your hand and now we can start to roll it flat.
- Wonton skin is very thin so you will end up rolling this dough into a big sheet. That is why you want to use a long rolling pin. In the beginning, do your best to roll it flat and a little bigger. Once the sheet is big enough to wrap the rolling pin around then you can put some cornstarch to prevent sticky. You have to use cornstarch when making wonton skin because cornstarch doesn’t contain any glutinous so it will cover the surface of the dough instead of mixing into the dough. So the wonton skin won’t stick to each other when you pile them up.
- Next, we are going to roll the dough into paper-thin sheet. When you roll it, the force should go to 4 directions. The first direction is pressing it down against the working surface; the second direction is pushing the rolling pin forward. Both of your hands should be slowly pushing out and spreading the dough to the left and the right. Once you reached the end of the working surface, you just pull the rolling pin back and make sure it is wrapped tight. Repeat this again and again. Remember, four directions should go all at the same time so your dough sheet can evenly and slowly become wider and bigger.
- Normally it will take me 20 minutes to roll this into paper thin. But we have 2 pieces here. What I usually do is when I get both of the dough into almost same size, I will pile them up. Make sure there is enough cornstarch in between and roll them at the same time. This will save me almost half of the rolling time.
- You can unwrap it every few minutes to. When the sheets get big enough, you should be able to see through your finger from it but It is not done yet because the middle of the sheet is thinner than the edge. That is normal because when you roll it, the center gets the most of the pressure. It is hard to show it on the camera but if you make your own then you will notice that. Now what you need to do is give few more rolls on the edge to make sure the whole sheet is even.
- You can cut it to the size you want. What I usually do is use the rolling pin as a stander and cut it straight. Then pile all the pieces together and keep cutting it. Pick out the irregular pieces and you are done.
- I make my own wrappers all the time. The thickness and shape depending on how you like and what do you want
- Also, this is good to freeze. Just make sure there is enough cornstarch in between each layer. Put them in a sealable bag and freezer them. Whenever you need to use them again, just take them out. Defrost them at room temperature or in the fridge. When it becomes soft and playable, you are good to go.
Chinese Fried Wontons Recipe Video
Easy how to video to make Chinese Fried Wontons Recipe by cookbook author Jaden Hair of Steamy Kitchen!
Recipe link: Chinese Fried Wontons Recipe Video
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Homemade Wonton Wrappers
Homemade Wonton Wrappers Ingredients
— 2 cups All purpose flour
— 2 Eggs
— 1/2 tsp Salt
— Water
Preparation method :
— In a large bowl combine all purpose flour and salt
— Make a well in the centre of the mixture and pour eggs
— Beat the eggs and then combine everything well
— Now gradually add water to make a smooth dough
— Knead the dough about 8-10 min until elastic
— Cut the dough into 2 balls
— Cover another ball in damp cloth
— Dust the rolling surface in flour
— Roll sheet thin as possible
— Mark 10/10 cm marking on the sheet using scale
— Cut accordingly as it is marked
— Place them in airtight container and use them to prepare wontons
— Wonton sheets are ready to use
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