307 lines
10 KiB
Plaintext
307 lines
10 KiB
Plaintext
===========> W O N T O N <=============
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Won tons are something most of us are familiar with in 'chinese'
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soup. However, interesting variations are offered as appetizers
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both as ordinary starts to your meal and as an element of dim sum.
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I recommend buying the 'skins' or 'wrappers' pre-packaged from
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your grocer. You can also use, 'egg roll' skins in a pinch.
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Just divide them in half.
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Won Tons can be either fried or steamed once the filling is added.
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I have included both processes.
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Below is a sample recipe for 'skins'. I usually buy the ready-made.
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************************************************
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WON TON SKINS 2 DOZEN
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************************************************
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2 c. flour, sifted 1 egg, beaten
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1/2 tsp. salt (optional) 2 c. water
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Preparation: Combine water and egg. Combine flour and salt.
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----------- Add the flour to the egg gradually. Blend well.
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Heat a skillet or griddle. Brush lightly with oil. Place a
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small amount of batter and spread out till thin by swirlling
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in skillet (like a crepe). Cook for short time. Do not allow
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to brown. Just till can be removed from cooking surface. If
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browned, reduce heat. Store under damp cloth till filled.
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Do not allow to dry out.
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----------------------------------------------------------------
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and another:
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***********************************************************
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WON TON SKINS 4 to 6 servings
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***********************************************************
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1 lb. flour
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2 eggs
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water
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Preparation: Mix flour and eggs together. Add enough water
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----------- to make a dough. Roll out paper thin. Cut pastry
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into two inch squares.
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---------------------------------------------------------------
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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There are basically two types of dim sum pastry fillings. SAVORY
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or not-sweet, and SWEET. Both occur in Won Tons tho' the sweet
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type are less common.
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***************************************************************
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General Assembly and Cooking of Won Tons
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***************************************************************
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1. Place a 'skin' in the palm of your hand.
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2. Using a 'soup' type spoon place a reasonable amount of filling
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on the won ton skin.
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3. With finger, moisten edge of won ton skin with warm water.
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4. Fold won ton over together from the bottom point to the top.
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This forms a triangle.
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5. Press edges firmly together to seal.
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6. If 'home-made' use a mix of cornstarch and water; or beaten
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egg and moisten all edges of the won ton to seal.
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Your won ton should look something like this:
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/ \
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/ \
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/ \
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/ \
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/__________________\
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Assemble all of them before the next step.
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DEEP FRYING:
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6. Using peanut oil at high heat. Fry about 4 won tons at a time.
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2 to 3 minutes till crisp.
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7. I find that once the oil is hot, a medium heat gives me more
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control over the browning of the won tons.
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8. Use a slotted spoon or wire scoop to remove from hot oil.
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9. Drain well on paper towels before serving.
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STEAMING:
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6. Put a good amount of water in your wok. Bring to a boil.
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7. Lightly oil the rack or bamboo steamer basket so won tons
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won't stick while steaming. Can also use a cloth.
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8. Place basket or rack in wok above boiling water.
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9. Place filled won tons on rack and cover tightly with wok
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lid.
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10. Steam 5 to 10 minutes or till done.
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11. Remove from wok and serve in steaming basket.
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BOILING:
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6. Fill deep pot with about 2 quarts of chicken broth or water.
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7. Bring to a boil.
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8. Fill with won tons.
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9. Cook about 10 minutes or till done.
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10. Remove with slotted spoon and serve with dipping sauces.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Below are some SAVORY fillings:
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***************************************************************
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CREAM CHEESE FILLING # 1 Serves: 6
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***************************************************************
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18 won ton skins
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8 oz. cream cheese
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Preparation:
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1. Mound 1 teaspoon of cream cheese (not softened) in won ton.
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2. Assemble and fry.
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Variations: Crab and cheese; herb cheeses; exotics such as
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'Bailey's'.
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Hint: I found the soft cheese spreads too runny when fried.
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---------------------------------------------------------------
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***************************************************************
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CANTONESE FISH (FLOUNDER) FILLING makes: 24
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***************************************************************
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1 1/2 Tbls. sesame seed oil pepper, black or red pepper flakes
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1/2 lb. flounder filet, cubed 1 1/2 tsp. or (1) chicken bouillon
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2 cloves garlic, minced 1 1/2 Tbls. water
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1/2 c. cabbage, chopped fine 1 tsp. cornstarch
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8 scallions, chopped 2 quarts stock or water
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4 fresh mushrooms, chopped
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2 tsp. lemon juice
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Prepartation:
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1. Heat 1/2 tsp. sesame oil in wok over low heat.
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2. Add flounder cubes and garlic and simmer for 5 minutes. Remove.
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3. To wok add rest of oil and cabbage and scallions. Stir-fry
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three minutes.
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4. Push veggies to side of wok. In center well add mushrooms and
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lemon juice. Stir-fry one minute.
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5. Return flounder. Add pepper and bouillon. Blend. Simmer two
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minutes.
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6. Mix cornstarch and water til blended well.
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7. Add to flounder mixture in wok. Blend. Simmer til thickened.
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8. Remove fish filling from wok to bowl.
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9. Assemble won tons and boil.
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---------------------------------------------------------------
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***************************************************************
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PORK FILLING # 1 6 - 7 DOZ.
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***************************************************************
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1 lb. ground pork 1/2 tsp. salt
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1/3 c. water chestnut, 1/8 tsp. pepper
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finely chopped 1/2 tsp. fresh ginger, minced
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2 green onions, finely 2 tsp. sherry
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chopped 1 Tbls. soy sauce
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Preparation:
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1. Combine all ingredients. Mix well.
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2. Mound 1 teaspoon filling in won ton.
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3. Assemble and fry.
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---------------------------------------------------------------
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***************************************************************
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PORK FILLING # 2 makes: 18
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***************************************************************
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8 oz. pork sausage
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Preparation:
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1. Mound one teaspoon of sausage in center of won ton.
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2. Assemble and fry or steam.
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Variations: turkey sausage, venison sausage, boudin [cajun] sausage
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---------------------------------------------------------------
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***************************************************************
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PORK FILLING # 3 (Kikkoman) makes: 10
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***************************************************************
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3/4 lb. pork, ground 1/2 tsp. salt
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6 water chestnuts, chopped 1 tsp. cornstarch
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1/4 c. green onion, chopped 1 Tbls. soy sauce
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1/2 tsp. fresh ginger, grated
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Preparation:
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1. Combine pork, water chestnuts, onions, soy sauce, salt,
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cornstarch, and ginger in bowl. Mix well.
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2. Assemble and fry.
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---------------------------------------------------------------
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***************************************************************
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NORTHERN STEAK & SHRIMP FILLING makes: 24
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***************************************************************
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1/2 lb. steak, shredded 1 zucchini, bhopped
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1 Tbls. cider vinegar 1 Tbls. sherry
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1 tsp. mustard powder 4 scallions, chopped
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1 Tbls. soy sauce 1/2 can (4 oz.) water
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1/4 lb. shrimp, deveined, chestnts, chopped
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chopped 1 Tbls. cilantro
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1 Tbls. lemon juice 1 leek, chopped
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Preparation:
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1. In bowl combine first 4 ingredients and marinade in refrigerator
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for one hour, stirring occasionally. Drain. Reserve marinade.
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2. In another bowl combine shrimp and lemon juice. Cover and place
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in refrigerator for one hour.
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3. Heat oil in wok over low heat. Add meat mixture and leek.
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4. Raise heat to high and stir-fry for half minute.
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5. Add zucchini and reserved meat marinade. Stir-fry one minute.
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Remove.
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6. In wok stir-fry shrimp, scaillons, sherry, and water chestnuts
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for half minute or until shrimp turn pink. Remove.
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7. Combine shrimp and meat mixtures and add cilantro.
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9. Assemble won tons and fry or boil.
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Variation: use pork instead of steak.
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---------------------------------------------------------------
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***************************************************************
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STUFFED WON TON FILLING (pork and shrimp) makes: 20
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***************************************************************
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4 oz. pork, ground salt and pepper
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1/3 shrimp, ground 1 Tbls. rice wine
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2 Tbls. green onion, chopped 1 Tbls. fresh ginger, chopped
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Preparation:
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1. Combine pork, shrimp, onion, and seasonings. Mix well in bowl.
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2. Add rice wine and blend.
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3. Add ginger and mix well.
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4. Add small amount of water to moisten thoroughly, blending well.
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5. Assemble and boil in broth.
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---------------------------------------------------------------
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***************************************************************
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TEXAS WON TON FILLING makes: 18
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***************************************************************
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8 oz. barbeque beef, chopped
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Preparation:
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1. Mound 1 teaspoon filling in won ton.
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2. Assemble and fry or boil.
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---------------------------------------------------------------
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Below are some SWEET fillings:
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***************************************************************
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SWEET BEAN WON TONS Serves: 6
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***************************************************************
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18 won ton skins
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8 oz. sweet red bean paste
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Honey
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Preparation:
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1. Place a won ton skin in the palm of your hand.
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2. Place a little of the red bean paste in the won ton.
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3. Moisten the edges of the won ton.
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4. Fold over, slightly off center.
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5. Seal the edges together.
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6. Turn inside out by gently pushing the filled center.
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7. Heat oil in a wok for deep-fat frying and when hot,
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put in 4 of the won tons. Cook until crisp. Remove
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to paper towels to drain. Repeat with rest of won
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tons.
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8. Serve drizzled with honey.
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---------------------------------------------------------------
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