wonton

Pot Stickers

Pot Stickers

Pot Stickers

We went down to the Asian market recently. I always have so much fun there- and buy so much. Stocked up on won ton wrappers. OK, I had a class on cooking with wontons but I bought a LOT more wontons than we would need for class. I’ve been having fun playing around with them. I’ll be posting pictures and recipes.  Some of these are recipes from class, some are new.

Pot Stickers are called that because when the steaming liquid evaporates and they start to brown on the bottom they tend to stick to the pot. Doing them in an un- seasoned pan that does not have a non-stick coating can result in the pot stickers leaving their bottoms behind them in the pan.

Feel free to play around with fillings. I could easily have left out the meat and added chopped, cooked mushrooms for a vegetarian version.

Traditional Pot Stickers

1/2 pound ground pork- I used ground chicken
1/2 medium head cabbage, finely chopped- I used Chinese cabbage, or nappa
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water- or stock

Dipping Sauce:
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, and then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

 

Start browning in a pan.

Start browning in a pan.

Steam in liquid

Steam in liquid

Pot stickers should be brown on the bottom

Pot stickers should be brown on the bottom

 

 

Won Ton Soup

Won Ton Soup

Won Ton Soup

Still in the mood for Chinese food so I made  a version of Won Ton Soup. I had some leftover won ton wrappers so I filled them with chicken. Simmered them in chicken stock and added spinach at the last minute. Not a traditional Won Ton Soup, but I had to work with what I had. It tasted good so that is what matters in the end.

Won Ton Soup

24 Won ton wrappers

1 c. cooked chicken

1/4 c. minced celery

1 t. soy sauce

1 t. sesame oil

4 c. chicken stock

4 c. fresh spinach

Combine chicken with the celery, soy sauce and sesame oil. Place 1 teaspoon of the chicken mixture in the center of a won ton wrapper. Moisten edges and fold in half to form a triangle. Press edges to seal. Repeat with remaining filling and wrappers. Heat stock and add the wrappers and spinach and cook until heat through and spinach is cooked, about 5 minutes. Serves 2-3.

Won Ton Appetizers

Won Ton Appetizers

Won Ton Appetizers

For a recent Chinese New Year dinner I was in charge of appetizers. I ended up using won ton wrappers for 3 different dishes. I made Sesame Spinach, Honey-Ginger Chicken and Crab Rangoons. I wrapped each of them up differently so they would look nice on the platter and be easier to identify. Serve with assorted dipping sauces and soy sauce.

 

 

Sesame Spinach Triangles

oil

1 small onion, chopped fine

12 oz. fresh spinach, cooked, chopped  and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained

1/2 c. chopped water chestnuts

2 T. oyster sauce

2 t. sesame oil

1 t. hot sauce

won ton wrappers

Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.

Honey Ginger Chicken Won Tons

1 c. cooked diced chicken- I used thighs

1/4 c. minced celery

1/4 c. mayo

2 T. honey

2 T. dried minced onion

1 T. hoisen sauce

1 t. fresh grated ginger

salt and hot sauce to taste

won ton wrappers

Combine all ingredients, except the wrappers,  and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.

Crab Rangoons

1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crab meat, drained and flaked

2 green onions with tops, thinly sliced

2 teaspoons Worcestershire sauce

1/2 teaspoon light soy sauce

won ton wrappers

 Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle.  Fry in hot oil until golden brown, about 1-2 minutes.

Sesame Spinach Triangles

Sesame Spinach Triangles

Honey Ginger Chicken Rolls

Honey Ginger Chicken Won Tons

Crab Rangoons

Crab Rangoons