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Ree's Cream Cheese Wontons | The Pioneer Woman | Food Network
The Pioneer Woman's Cream Cheese Wontons: crispy little appetizers with a creamy filling. ????????
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Cream Cheese Wontons
Recipe courtesy of Ree Drummond
Total: 40 min
Active: 30 min
Yield: 24 wontons
Level: Intermediate
Ingredients
Dipping Sauce:
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
Wontons:
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying
Directions
For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to paint the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
Cook's Note
While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel. They dry out quickly!
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Ree's Cream Cheese Wontons | The Pioneer Woman | Food Network
How to Make Wonton & Dumpling Filling | Asian Cooking
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INGREDIENTS: 1 lb. ground pork; 3 oz. fresh shiitake mushrooms, stemmed and minced; 1.5 oz. tea-flavored tofu, minced;1/2 oz. scallions, white and green parts, minced; 1 oz. chives, sliced; 2 (1/8) slices ginger, minced; 2 T soy sauce; 1 T sugar; 1 extra large egg; 2 T tapioca, sweet potato or corn starch; 1 tsp. Shaoxing cooking wine;1/2 tsp. sesame oil. RECIPE: Combine all ingredients and stir vigorously.
I'd like to show you how to make filling for won-tons and dumplings.
First, we're going to start with some ground pork. Pork is by far the Chinese meat of choice. I like it because it's not too intense in flavor but it's still got a nice meatiness.
Next, I'm going to add some sugar and some tapioca starch. Tapioca starch is used a lot in Chinese cooking. It's what makes that nice, clear, thick sauce you see a lot but also it helps keep meat pretty juicy. It also has a nice coat on it when you fry it or sear it. But here we're just going to incorporate that into the pork to keep it nice and moist as we fold it into won-tons and dumplings.
Next, we're going to add some tea flavored tofu. You'll find this in a lot of Chinese grocery markets. It's this interesting savory, aromatic tofu. I love to add it. I think it pairs really well with chives and scallions which we'll add in just a moment here.
We're going to add here some ginger, scallions and chives. I like having the dual onion-y taste in this. It adds a really beautiful color.
Then we got salt and some fresh shitake. I like using fresh shitake. It has a nicer texture but if you're really in a pinch you can rehydrate the shitake and chop it up and put it in filling.
Finally we got some soy sauce, a little sesame oil and shaoxing cooking wine which is kind of like dry sherry. You can also use it for deglazing a pan. A lot of times what you would use, I would say, dry wine for. You're going to mix this all together. As you can see, this is still not totally coming together which is why I usually add an egg as a nice binder.
Now, just stir that in there and if you really want to mix it well, which you do, since you want every little bite of won-ton and dumpling to be flavorful, you can use your hands.
It should have a nice squishy consistency. It shouldn't be running too much but it should all stick together so you can form a little ball with it at the end.
That is how you make won-ton and dumpling filling.
How to Make Chinese Shrimp and Pork Wontons | Wally Cooks Everything
With 30 minutes out of your day at home you can make this Chinese shrimp and pork wonton recipe at home.
Ingredients:
Half kilogram of ground fatty pork (60% fat 40% lean)
150 grams of shrimp cut into bite sized pieces
1 pack of wonton wrappers
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Dash of white ground pepper
1 teaspoon chicken stock cube or powder
1 teaspoon salt
1 teaspoon cornstarch (or cornflour)
1 large egg to mix into shrimp and pork mixture
1 extra egg to make an egg wash
Preparation:
Combine all ingredients (except the extra egg for egg wash) into a mixing bowl and combine so that shrimp pieces mixed well with pork. Let sit for about 5 minutes.
Break out the wonton wrappers it's time to make some wontons. Beat one egg for egg wash.
Put some egg wash on the center and side of wonton wrapper.
Using a small spoon or spatula place a small dollop of minced pork with piece of shrimp, about a teaspoon into center of the wrapper. Place one end of the wrapper over the other while sealing the edge and gently fold the corners and pinch to seal.
Resist the urge to overfill the wonton. It won't be easy. But you must or else it'll explode while cooking.
When you're satisfied with enough wonton pieces start boiling a pot of water. There's no wonton soup recipe here because the goal is to make wontons for adding into your ramen noodles. At least that's my goal.
Place uncooked wontons into boiling water. The wontons are cooked when they float up and you can clearly see the pink color of the shrimp.
Make some ramen noodles and dump your wontons into the soup base to finish for a fantastic ramen meal!
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chinese takeout recipes ~ wonton noodle soup ????
chinese takeout recipes ~ wonton noodle soup ????
It’s getting cold outside, so here’s the perfect dish to warm you up.. It’s really easy to make at home and I’ll show you how!
The most important ingredient here is the broth - it is the base of the soup & makes or breaks this dish! I HIGHLY recommend homemade chicken broth.
— written recipe on jasmineandtea.com [ search ‘wonton soup’ ]
6 cups chicken broth
10g sliced ginger
1 tbsp soy sauce - adjust as needed
1 tbsp fish sauce - adjust as needed
4 scallions (whites & greens separated)
a pinch of white pepper
scallions
serving size - 40 wontons that you can freeze for later
4 oz shrimp, minced
4 oz ground pork (80/20%)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
½ tsp garlic powder
wonton wrappers
written recipes
link to ingredients
instagram
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Fried Wontons Recipe สูตรเกี๊ยวทอด | Thai Recipes
This fried wonton recipe makes the most munchy, addictive snacks that are perfect for a party. They're also really easy to make, especially if you've got people to help you wrap them! Hey, how about wonton wrapping party? This recipe is a classic street food you can find at many outdoor markets.
To dip, you can simply use the Thai sweet chili dipping sauce, but the one I recommend is a sweet, spicy, tart chili sauce that's simply made by combining the sweet chili sauce with sriracha. You might already have both in the fridge, which makes it easy, but if not, they're easy to buy or you can also make them using my recipes!
RELATED VIDEOS:
5 Ways to Wrap Wontons
Wonton Soup Recipe
Sweet Chili Dipping Sauce Recipe
Thai-Style Sriracha Recipe
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes