wonton wrappers

You can find wonton wrappers in most supermarkets. Sometimes they’re in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it’s more convenient and freeze.

Spinach And Tofu Wontons In Broth

spinach (1

tofu,

soy sauce (to taste)

dry sherry

sugar

Salt

sesame oil

grapeseed oil, canola oil or peanut oil

garlic (2 large cloves)

ginger

scallions

sesame seeds

cilantro

wonton wrappers (freeze what you don’t use)

egg, beaten,

chicken stock or vegetable stock

cilantro and sprigs

Spinach and Tofu Wontons in Broth

Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.


Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.


Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.


To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.


Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.


Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

pork

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

tsp sesame oil

water chestnuts

lettuce leaves,

soy sauce

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

The irresistible combo of crispy, fried egg noodle encasing molten cream cheese has made this snack a finger food mainstay. Though it has roots in mid-century Polynesian-style bars and restaurants, the imitation crab stick-filled fried wonton has been adopted by many American Chinese menus. The chef-consultant Eric Ehler designed the menu at Lazy Susan, a Chinese takeout spot in San Francisco; for his version of the classic dish, he uses Dungeness crab meat and adds scallions and lemon zest for color. As a child, Mr. Ehler loved to dip the fried wontons in egg drop soup, or use them as a scoop for rice.

Crab Rangoon

cream cheese

scallion greens

lemon, zested

salt

crab

yellow square (about 3 1/2-inch) wonton wrappers (about 50)

All-purpose flour,

rice bran or canola oil

ketchup

rice vinegar

Remove the cream cheese from its packaging, set it in a large bowl and let it soften at room temperature for at least 1 hour.

Make the dipping sauce, if desired: Stir the ketchup, sugar and rice vinegar in a small saucepan over medium-high heat and bring it just to a boil, whisking until the sugar dissolves. Set aside to cool completely.

Add the scallions, lemon zest, sugar and salt to the softened cream cheese. Using clean hands, gently flake the crab meat into a separate bowl; pick out any shell fragments. Using a silicone spatula, mix the shredded crab into the cream cheese mixture until evenly incorporated.

Unwrap the wonton wrappers from their packaging and separate them from one another. (This will speed up the process when filling them.) Stack them loosely and completely cover with a damp paper towel to keep them moist. Place 1 cup water in a nearby bowl.

Place a wrapper on a flat surface, rotated in a diamond position. Spoon 2 to 3 teaspoons of the filling into its center, using another small spoon to assist scraping it off the teaspoon. Dip your index finger into the water, then use it to moisten the entire edge of the wrapper. To make a simple rangoon, fold the wrapper into a triangle by pulling one corner to its opposite corner, pressing out any air and sealing the wonton shut. To make a star-shaped rangoon, lift the left and right corners underneath between your index fingers and thumbs, and lift them up toward the center, pinching your index fingers and thumbs along the seams to fold each tip as you do it, so that a four-pointed star shape forms. Squeeze out any air, then seal the wrapper along the other two tips so the filling is entirely encased.

Place the sealed rangoon on a sheet pan or flat surface dusted with flour as you repeat with the remaining wrappers and filling. Freeze them for at least 15 minutes (or up to 2 weeks in an airtight container) before cooking to ensure that they leak less during frying.

Heat the oil in a large, heavy pot or Dutch oven to 350 degrees. (The temperature will fluctuate when frying, but make sure the oil doesn’t smoke or dip below 300 degrees.) Keep the oil over a medium flame or half power on an electric range to help maintain the temperature. Working in batches, fry the rangoons until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet.

Let cool a few minutes before enjoying, as they will be lava-hot out of the fryer. Enjoy with the optional dipping sauce or another sauce of your choice.

Learn how to make homemade dumpling wrappers with this easy 2-ingredient dough recipe to use for any Asian dumplings like Japanese Gyoza (Jiaozi, Potstickers), Chinese Wontons &amp; more! The wonton wrappers are simple, egg-less, perfect to make ahead and freeze and can easily be made gluten-free and even used for ravioli!

Homemade Dumpling Wrappers for Wontons, Gyoza & Co

½ cups all-purpose or wheat or spelt flour

water oil

flour (for dusting the work surface)

*Note: Check out the recipe video + step-by-step guide above for visual instruction!

Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).

After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.

To make wonton wrappers, cut out squares with a pizza cutter (approx. 3“x3“, 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4“, 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).

Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.

With two different fillings for these dumplings, you can please all the people all of the time.

Chicken and shiitake dumplings

shiitake mushrooms (see note)

chicken mince

spring onions, white part only, finely chopped

garlic clove, crushed

tsp grated ginger

tbsp coriander

tsp honey

wonton wrappers (see note)

large green prawns, peeled, de-veined, roughly chopped

scallops, roe removed, roughly chopped

spring onions, finely chopped

Flavoursome pork mince wontons bathe in this beautiful chicken and prawn soup to create a magnificent Asian meal.

Combination short soup

2L (8 cups) Massel chicken style liquid stock

chicken breast

carrots, peeled,

medium green prawns, peeled, deveined

Chinese cabbage (won nga bak), finely shredded

Salt & black pepper

pork mince

green shallots, ends trimmed, finely chopped

2cm-piece fresh ginger, peeled, finely grated

flour wonton wrappers

egg, lightly whisked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5605379984001&=domain=taste

5348771529001-5605379984001

With their crunchy topping and creamy filling, these pumpkin pockets are magic in your mouth.

Pumpkin and ricotta ravioli with lemon dressing

butternut pumpkin, deseeded, peeled, coarsely chopped

(1/2 cup) fresh breadcrumbs (made from day-old bread)

tbsp chopped fresh continental parsley

tbsp lemon rind

lemon juice

tsp extra virgin olive oil

Dijon mustard

low-fat fresh ricotta

chives

64 Shanghai wonton wrappers

egg white, lightly whisked

fat-free semi-dried tomatoes

baby rocket leaves

Wonton wrappers make perfect little ravioli parcels. These burst with the flavour of spinach, pine nuts and ricotta cheese.

Ricotta and herb ravioli with spinach and pine nuts

fresh ricotta, drained

lemon

basil leaves

garlic clove, finely chopped, plus 1 garlic clove, thinly sliced

chervil parsley

olive oil

baby spinach leaves,

pine nuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

Try our take on DIY pork and spring onion wontons, packed with flavour and ready to eat in just 40 minutes!

Fried pork and spring onion wontons

Pork Mince

ml coriander

4.00 spring onions, thinly sliced

10.60 gm salt-reduced soy sauce

Chinese rice wine

tsp ginger

lemongrass paste

white pepper

peanut oil

42.00 gm salt-reduced soy sauce

40.00 ml rice wine vinegar

10.00 gm caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853062960001&=domain=taste

5348771529001-5853062960001

Pancit Molo is a Filipino dumpling soup with shredded chicken in a richly flavored broth. A steaming bowl of this hearty and delicious soup will keep you comfy and warm on a rainy day.

Pancit Molo (Molo Soup)

pork (or beef

onion

cornstarch

oyster sauce

salt (- adjust as needed)

white ground pepper (- adjust as needed)

molo wrappers

garlic (minced)

chicken broth

water (room temperature)

fish sauce or salt (to taste)

fround pepper (to taste)

onions

green onions or chives (chopped)

toasted garlic

sesame oil (optional)

In a bowl, combine all the ingredients for the dumpling, except for the Molo wrappers. Mix using a spoon until well blended.

Take a Molo wrapper and lay it flat diagonally. Place a teaspoonful of the filling and place it in the center. Lightly wet both sides of the top triangle of the wrapper with water. Fold the bottom half over the filling forming a triangle. Press the sides of the wrapper to fully enclose the filling and remove trapped air. Wet the top of one side (right)  of the triangle and place the other over it and press them together. Do this to the rest of the fillings. Set aside.

In a large pot, saute garlic and onion in oil over medium heat until aromatic. Add the shredded chicken and cook for a minute.

Pour in the broth, cover the pot and bring broth to a rolling boil. Using a ladle, stir the broth in a circular motion t to create a whirlpool then drop the dumplings in batches into the pot. This will make sure that they will not stick to the bottom of the pot. Stir again in between batches if needed.

Season with fish sauce or salt and pepper as needed. And add ¼ cup green onions. Let the broth simmer over medium-low heat and wait for the dumplings to float on top. Then add 1 cup of water to the pot and let the water simmer the second time before turning off the heat.

Transfer to serving bowls and top with more chopped green onion, roasted garlic, and, if you like, some drops of sesame oil

https://www.youtube.com/watch?v=WBnhVaQb6fs

A popular Illongo recipe made of meaty dumplings and chicken shreds in a savory and delicious broth! Perfect for the rainy season!

To print the recipe, and for more details, visit our homepage 👇
https://www.foxyfolksy.com/pancit-molo

INGREDIENTS:
DUMPLING
250 grams ground pork or beef
1 medium yellow onion
1 medium egg
1 tablespoon cornstarch
1 tablespoon oyster sauce 
¼  teaspoon salt
¼  teaspoon white ground pepper
40 pieces molo wrappers 

SOUP
2 tablespoon oil
2 cloves garlic
1 small yellow onion
1 (about 250 grams) chicken breast
6 cups chicken or pork broth
1 cup room temperature water
Fish sauce or salt to taste
Ground pepper to taste
¼ cup chopped green onions

TOPPINGS
Green onions or chives
Toasted garlic
Sesame oil (optional)

For more great recipes, visit our homepage 👇
https://foxyfolksy.com

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YUMMY PANCIT MOLO (MOLO SOUP)

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing’s low oil content – plus the addition of mayonnaise, which helps create an emulsion – means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Crispy Wonton Chicken Salad

peach

mayonnaise

chili powder

onion powder

chicken meat, torn into bite-size pieces (2 cups)

wonton wrappers (see Tip)

Vegetable oil,

romaine hearts,

scallions,

cilantro leaves

mint leaves

Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt. 

Prepare the salad: Add the chicken to the dressing and toss.

To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.

Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

This super delicious Taco Ravioli recipe is made with store bought, fresh pasta sheets but you can make this ravioli recipe with wonton wrappers too!

Top 14 wonton wrappers recipes from across the web

The most viewed wonton wrappers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach And Tofu Wontons In Broth

Steamed pork & prawn wontons

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Homemade Dumpling Wrappers for Wont...

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Combination short soup

Pumpkin and ricotta ravioli with le...

Ricotta and herb ravioli with spina...

Fried pork and spring onion wontons

Pancit Molo (Molo Soup)

Crispy Wonton Chicken Salad

Taco Ravioli

Andrew McConnell's Sichuan pork dum...

Chicken and shiitake dumplings

Top 14 wonton wrappers recipes from across the web

The most viewed wonton wrappers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach And Tofu Wontons In Broth

Steamed pork & prawn wontons

Crab Rangoon

Homemade Dumpling Wrappers for Wont...

Chicken and shiitake dumplings

Combination short soup

Pumpkin and ricotta ravioli with le...

Ricotta and herb ravioli with spina...

Fried pork and spring onion wontons

Pancit Molo (Molo Soup)

Crispy Wonton Chicken Salad

Taco Ravioli

Andrew McConnell's Sichuan pork dum...

Chicken and shiitake dumplings

The most viewed wonton wrappers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine