Wontons

Fajing · June 2009

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?

Richard Fl · June 2009

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

Fajing · June 2009

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 Fl · June 2009

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.

Florida Grillin Girl · June 2009

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

Wontons

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