ntil bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles
Wonton Dumplings:
Dry carrots, tofu,
ombined.
Separate and place wonton wrappers onto your work surface
noodles then wontons. Have your Chinese broccoli cleaned, trimmed and chopped
Preheat oven to 350\u00b0F. Grease 2 (12-cup) mini muffin pans.
Press wonton wrappers into recesses and lightly coat with oil. Bake for 8 mins, or until golden brown. Remove from muffin pans and let cool.
Arrange sliced duck on a baking tray, cover with foil and bake for 10 mins.
Whisk together hoisin sauce and soy sauce in a medium bowl. Add duck, cilantro and chopped spring onions and mix to combine. Spoon into wonton cases and top with thinly sliced spring onions.
hunky paste.
Hold 1 wonton wrapper in the palm of
Place in a bowl, the ground pork, green onions, ginger, soy sauce, 1 teaspoon sesame oil, Chinese wine, sugar, cornstarch, salt and pepper.
Mix together well and set aside.
Heat stock in wok and bring to the boil.
Season with salt and pepper, wrap 1/2 teaspoon of pork mixture into each wonton wrapper.
Close tightly and drop into stock.
Cook for 5 minutes.
Wontons usually rise to the surface when cooked.
Add 1/2 teaspoon sesame oil and stir in. Garnish with green onion or fresh coriander.
et the edge of a wonton wrapper with water and place
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.
n the center of each wonton wrapper. Brush edges with a
oy sauce and cilantro. Fill wonton wrappers with 1 tsp mixture
ixture on center of each wonton wrapper. Brush edges with egg
ecomes elastic.
Lay the wonton wrappers on a flat surface
urface, lay out about 6 wonton wrappers, keeping the remaining wrappers
Mix pork, green onions, garlic, wok oil, soy sauce, salt together. (adjust amounts to personal taste).
Wet edges of each wonton wrapper and place a spoonful of the pork mixture in the center. (work one at a time).
Heat the oil for cooking to at least 350 degrees. (To see if the oil is ready, drop a wonton in and if it starts to bubble you are set to go!).
Fry to golden brown.
Serve with dipping sauces. (Sweet and Sour, duck sauce or Hot mustard).
t the center of each wonton skin. Moisten all 4 edges
and garlic.
Place 8 wonton wrappers on a clean surface
75\u00b0F.
Stack the wonton wrappers on a cutting board
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Combine shrimp, pork, water chestnuts, ginger, and green onions.
Mix well.
Add salt, soy sauce, 5 spice, and pepper.
Spread wrappers out and place a portion of filling in each wrapper.
Moisten edges with water and fold over and seal.
Deep fry until crisp.
For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.