Chinese Wonton Filling Recipe

Cream Cheese Wontons: A Chinese Takeout Classic

WEBDec 30, 2017 · Instructions. Make the wonton filling by combining the cream cheese, sugar, salt, and scallions. Assemble the wontons. Take …

Rating: 4.9/5(17)
1. Make the wonton filling by combining the cream cheese, sugar, salt, and scallions.
2. Assemble the wontons. Take each wrapper, and dampen the outer edges with a thin layer of water. Place a teaspoon of the cream cheese filling in the middle, and fold in half into a triangle. Bring the two corners on the long side of the triangle together, and seal with another dab of water. Continue until all the wontons are assembled.
3. Heat a couple inches of vegetable oil in a small pot until it reaches 375 degrees F. Fry the wontons in batches––about 2 minutes per batch––until golden brown. Definitely use a small pot for this and fry in multiple batches; you’ll use much less oil!
4. Make the dipping sauce by combining all the sauce ingredients, and serve with the wontons.

Preview

See Also:

Show details

Homemade Chicken Wontons BEST Wonton Filling

WEBMay 22, 2021 · In a medium - large pot (depending how many you’re cooking), bring water to a boil. Gently drop wontons in and stir …

Rating: 5/5(1)

Preview

See Also:

Show details

Chicken Wonton Soup The Woks of Life

WEBMar 13, 2023 · Heat 3 tablespoons oil in a wok or pan over medium high heat, and cook the mushrooms for about 5-8 minutes until caramelized. …

Rating: 5/5(31)
1. Wash the napa cabbage clean and shake off any excess water. If using a food processor, tear the leaves up and pulse them into small pieces (take care not to mince the napa cabbage). If hand-chopping them, slice the leaves thinly lengthwise and then finely chop them going the other way. Transfer to a bowl and mix in ¾ teaspoon salt. Set aside for 30 minutes while you prepare the other ingredients (but no more than 30 minutes). After 30 minutes, squeeze the napa cabbage dry and save the water.
2. Pre-soak the mushrooms if using dried shiitake mushrooms (then squeeze any water from the mushrooms and reserve the soaking liquid––if using fresh mushrooms, skip this step). Remove the mushroom stems and dice them into ½” cubes.
3. Heat 3 tablespoons oil in a wok or pan over medium high heat, and cook the mushrooms for about 5-8 minutes until caramelized. Turn off the heat and leave the mushrooms to cool.
4. Now hand-chop the chicken by using our method for grinding meat without a grinder. This allows you to choose whatever cut of chicken you like (breast or thighs) and get a better texture than conventional ground meat. If you’d like to skip this step, you can also use ground chicken.

Preview

See Also:

Show details