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Wontons

FajingFajing Posts: 34
edited 7:50PM in EggHead Forum
I'm making wontons as a side dish and I've been planning to steam them, but my pork butt is done (looks great, smells great) and it's relaxing and I've got the egg all fired up. . .

Any ideas for how to do them on the egg?

Comments

  • Richard FlRichard Fl Posts: 8,239
    Think Florida Grilling Girl did a batch recently. I would do them in a cast iron pan or wok with little evoo or butter and have the temp around 300-350F. Sear them on the bottom and sides and then add little sake, water, soy, your choice and cover the pan for about 10-12 minutes to steam.

    Here is a way I do them and someday will use pulled pork.

    Appetizer, Gyoza, Oriental, Richard


    INGREDIENTS:
    9 1/2 Lbs. Pork, Medium Ground, Cooked
    1 Lb. Garlic Chives, Chopped, about 3 bunches
    28 Ozs/ Water Chestnuts, Chopped Medium
    6 Ozs. Ginger, Fresh Minced
    1/4-1/2 Cup Sherry, Dry
    Salt/Pepper to taste
    1 1/2 Cup Mushroom, Black, Dried, Soak and squezze dry
    7-8 Pkgs. Wonton Wrappers, Round or Square, apprx 40 to a package
    Eggs




    Procedure:
    1 Mix all ingredients and get some friends and beer 'cause this takes some time to make.
    2 Mix the eggs in a bowl and brush on edges to seal. These may be steamed, Frozen uncooked or pan fried. "Pot Stickers" are placed in a lightly buttered med heat frying pan. Slightly brown bottoms and then place water to just cover bottom of pan and cover. Bring to a boil, cover, reduce heat to simmer, steam about 10 minutes. These may also be deep fried, 350°F for about 2-3 min, little longer if not crispy..
    3 Serve with any sauce you like. Eat hot!!

    Here is a sauce I like.

    Sauce, Jautza, Gyoza, Oriental, Richard


    INGREDIENTS:
    3 Tbs. Vinegar, Red
    3 Tbs. Soy
    1/2 Tbs. Chili Pepper Oil
    1/2 Tbs. Sesame Oil
    Dash Chili.
    Chopped Garlic Chives/Scallions on top




    Recipe Type
    Appetizer, Sauce







    Yield: 350 apprx

    Recipe Type
    Appetizer

    Recipe Source
    Author: Richard Howe
  • FajingFajing Posts: 34
    Making them with pulled pork sounds interesting. My post was misleading. The wontons are a side dish. My daughter made a request, so I made them.

    And yes it takes a lot of time.

    But here's what I use:

    1 lb shrimp, peeled, deveined and chopped
    1 lb Italian sausage
    3 cloves of garlic, chopped
    some fresh cilantro, chopped
    about 10 water chestnuts, chopped
    1 tblspn sesame oil
    and whatever else I feel like putting in at the time

    Mix it all up. Lay out some wonton wrappers on a cutting board with some flour so the wrappers don't stick to the board. Brush each wrapper with egg white. Put about a tsp of the filling onto each wrapper and close them up at the top.

    Then I usually steam them for a couple of minutes. I usually line the steamer with Romaine lettuce so the wontons don't stick to the steamer. Sometimes I use them in soup.

    I am going to try your suggestion on the egg.
  • Richard FlRichard Fl Posts: 8,239
    Next time you are making a batch of won tons, get one of these presses. Can be had for a few $$ and they make life so much easier and faster.


    http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=110386607170&ih=001&category=20685&ssPageName=WDVW&rd=1


    I have been freezing uncooked wontons for many years and the freezer life is about 6 months.
  • I made them in cast iron, as Richard said.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=642670&catid=1#

    They turn out great on the egg.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
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