Wonton recipe with minced meat photo

China: wontons

Chinese wontons are an explosion of spice. Traditional fillings made from chicken, pork, shrimp, mushrooms or fruit always add ginger, garlic and pepper - the result is bright and spicy. Wontons are steamed and filled with broth or fried and served as a separate dish.

You will need:

• minced pork - 200 g
• rice flour (for filling) - 2 tbsp. spoons
• peeled shrimp - 300 g
• egg white - 1 pc.
• sugar - 0.5 tbsp. spoons
• semi-dry white wine - 2 tbsp. spoons
• sesame oil - 0.5 tbsp. spoons
• marinated champignons – 120 g
• soy sauce - 2 tbsp. spoons
• ground black pepper - to taste
• wheat flour - 3 cups
• vegetable oil - 1 tbsp. spoon
• water - 0.75 cups
• salt - to taste

Step 1. For the filling: mash the shrimp with a fork and mix them with the minced pork. Add chopped champignons, soy sauce, pepper, wine, butter, sugar, protein, rice flour to the mixture and mix everything thoroughly.

Step 2. For the dough: sift the flour into a bowl, make a well in the middle and pour in half a glass of water brought to a boil. Then add the rest of the water, salt, oil and knead the dough.

Step 3. Roll out the dough and cut out circles.

Step 4. Place the filling in the middle of each circle and collect the dough in the form of an open bag.

Step 5. Cook in a double boiler over high heat for 5-7 minutes.

Central Asia: manta rays

Tajikistan, Uzbekistan and Kazakhstan are in love with manta rays. Experienced chefs say that the best manti are those in which the meat and vegetables are cut into equal cubes, only then will the flavors be combined. And they recommend not sparing onions and adding them from the heart - for juiciness.

You will need:

• flour - 4.5 cups
• water - 250-300 ml
• egg - 1 pc.
• salt - 1 teaspoon
• lamb or beef - 900 g
• fat tail fat - 200 g
• onion - 600 g
• cumin - 1 teaspoon
• coriander - 1 teaspoon
• black pepper - 0.5 teaspoons
• salt - 1 teaspoon

Step 1. Sift flour into a bowl and add salt dissolved in water and a raw egg. Knead the stiff dough.

Step 2. For the filling, cut the meat, fat and onion into cubes. Add spices ground in a mortar.

Step 3. Roll out the dough and cut out circles. Place the meat and onion in the center of the circle, secure it in the center, and then connect the opposite edges on the sides.

Step 4. Steam in a pressure cooker for 40 minutes.

Wontons, Chinese dumplings

Pumpkin Cakes. Comments and reviews All Questions about the recipe Reviews April 15, shivich.

Wontons, originally from China, are a type of manti dumpling that is steamed, boiled or fried in vegetable oil. For wontons, they sell ready-made dough that is already cut into squares or circles, but you can knead the dough yourself. Wontons are molded in several ways: either by tightly joining the edges of a sheet of dough, or by leaving them open, giving the wonton the shape of a jug. The filling for wontons is made from chicken, pork, shrimp, Chinese or Chinese cabbage or shiitake mushrooms, tree mushrooms. You can make sweet wontons by filling them with fruits such as bananas.

Super recipe, my whole family is happy!!! Very interesting recipe!

India: modak

Rice flour dough stuffed with crushed coconut pulp, nuts and cardamom will be remembered for its unusual combination of sweetness and creamy aftertaste. Hindus use ghee as a sauce.

You will need:

• rice flour - 1 cup
• water - 1.5 cups
• sunflower oil - 0.3 tbsp. spoons
• coconut pulp - 1 cup
• brown sugar - 0.7 cups
• cardamom - 4 pcs.
• poppy seed - 0.5 teaspoons
• salt - to taste

Step 1. For the filling: add half a teaspoon of oil, poppy seeds, and ground cardamom to a hot frying pan. Fry for a minute, add coconut and sugar - stir and cook over low heat, stirring until the moisture evaporates.

Step 2. For the dough: pour water into a frying pan, sunflower oil, salt. Bring the mixture to a boil, add rice flour. Quickly knead the dough. When all the flour has dissolved, remove from heat and let sit covered for 5 minutes.

Step 3. Transfer the dough from the frying pan to the table and knead. We make small balls of dough and form them into small cakes. Place the filling in the center of the flatbread, secure and steam for 10-15 minutes.

Wontons in broth

It's amazing how wide the variety of different dumplings is in Chinese cuisines. Wontons are very interesting - minced meat products in a thin dough shell. Typically, this type of dumpling is boiled in soup or broth, but is sometimes served fried, fully or partially. In Chinese street food you can find different versions and names of this dish - huntun, yuntun, 餛飩.

Wonton dough is usually very simple and unremarkable. Although in original recipes, a lot of attention is often paid to preparing the dough and it is prepared from a mixture of different types of flour and using complex technology.

But with fillings everything is much simpler and more varied - mushrooms, herbs, bamboo shoots, seafood and fish, poultry and meat, etc.

In addition, unusual combinations of fillings are also popular - for example, pork with shrimp, or fish with pork.

Wontons are close relatives of Chinese jiaozi dumplings; they are very similar in essence, but different in appearance and method of preparation. There are many regional styles and types that can vary quite significantly.

Pork and shrimp fillings are popular in Cantonese cuisine, and the dumplings are served with thin noodles. In Sichuan, the dish is traditionally spicy, and is served with sesame paste and chili oil.

In Shanghai, among the abundance of types of dumplings, the most popular are small products cooked in soup.

We decided to make small wontons with fish filling. My daughter Julia thinks that they are the most delicious and simple. We stopped at this option.

A simple dough made from wheat flour, rolled out thinly and cut into squares with a side of about 8 cm. You can make larger or smaller ones, this is optional.

Filled with carp fillet with the addition of cilantro, green onions and spices. The dumplings were cooked in rich vegetable broth.

As it turns out, there is nothing complicated about making wonton soup. The filling is very simple - fish, herbs, spices. Very simple dough and regular vegetable broth. If desired, the dumplings can be steamed or fried in sesame oil.

The process of forming Chinese soup dumplings is very interesting. Typically, square pieces of thinly rolled dough are used. In China, such squares can be bought ready-made, stacked.

The minced meat is placed on the square, the dough is folded into a triangle to allow air to escape, and sealed. The edges are then wrapped around the filling to create a round dumpling with the dough corners sticking out.

Sometimes more spherical dumplings are prepared, in which all the corners of the dough are folded together.

Ingredients (3 servings)

• Fresh carp 0.5 kg
• Onions, carrots, garlic, celery, dry roots and herbs for broth
• Cilantro 0.5 bunch
• Green onions 0.5 bunch
• Wheat flour 1.5 cups (195 g)
• Egg 1 piece
• Salt, fish sauce, rice vinegar, mirin, sesame oil, sugar, black pepper spices

Step-by-step wonton recipe

1. You should start by preparing soup or broth. We settled on a rich broth made from ordinary vegetables - carrots, onions, celery, spices. Although at first there was an idea to serve wontons with fish in a homemade fish soup.
2. Pour 2 liters of water into a saucepan and put on fire. Peel the carrots, onions, and celery stalks.
   It is better to take more vegetables to make the broth rich. Tie 1-2 tbsp into a clean cloth or sachet bag. dry soup roots with aromatic herbs, add a few unpeeled cloves of garlic. Coarsely chop the carrots and leave the onion whole, cutting it crosswise.

   Bring the broth to a boil and simmer over low heat, covered, for more than 1 hour.

3. Clean fresh carp from scales and remove all the pulp, carefully selecting all visible bones with your hands. Leftover fish can be discarded or cooked into fish soup. Grind the carp fillet with a meat grinder.
   Usually, all the seeds do not pass through the grate, and are collected in front of it. They need to be thrown away and the minced meat should be chopped again.

   Clean and fillet the carp

4. Place minced fish in a deep bowl.
   Green cilantro – leaves only, finely chopped with a knife. Green onions - whole or just a feather, cut as for salad. Add the greens to the bowl with the minced meat. The wonton stuffing should be moist. Add 1 tsp. mirin, fish sauce, rice vinegar, sesame oil. Add 0.5 tsp. white or brown sugar, a pinch of salt and a good season with ground black pepper. Mix the minced meat thoroughly until smooth. Mix minced fish, herbs and all additives
5. The dough is very simple, practically no different from the dough for dumplings or ravioli. Sift 1.5 cups of premium wheat flour into a bowl, add a pinch of salt and mix. Pour one egg white into a glass, separating it from the yolk. Add slightly warm water until the total volume is about 130-140 ml. Shake the mixture with a fork and pour into the flour. Knead a thick dough, a little denser than for dumplings.
6. The dough should be rolled out to a thickness of about 1 mm.
   This can be done with a rolling pin, on a floured table or board. We roll out the dough using a pasta machine, which we use to make lasagna, fettuccine and make jiaozi dough. Using a pizza roller cutter, cut into squares with a side of 7-8 cm. The scraps can be re-rolled. Roll out the dough and cut into squares
7. It's a matter of experience that comes right away.
   As it turned out, nothing complicated. When the dough is rolled out thinly and the squares are formed, they need to be laid out on the table so that it is convenient to work. Prepare a cup of water in advance for dipping your fingers when making wontons. Place 1 tsp on each square of dough. minced fish. Depending on the situation, you can use less minced meat; it is important that the amount of filling allows you to mold the dumpling tightly, and there is dough left around the edge to form a “shirt”. Divide the filling into the dough squares
8. Wet your finger with water from the cup and run it along the edges of the dough - a little, just to moisten it.
   Fold the dough in half diagonally so that the minced meat is completely covered. Use your fingers to pinch the edges of the dough, squeezing out any air from the filling. The edges of the dough around the minced meat should be sealed. Fold the dough and filling into a triangle
9. Next, in one motion, fold the opposite corners of the dough that are adjacent to the long side - the diagonal of the square, lightly pressing them with your fingers to the dough around the filling.
   In this case, the upper corner of the dough will stick out to the side. It will look like a ball of dough with filling, wrapped in a diaper in the form of a convex “envelope”. That's all - the wonton is ready for boiling or frying. Form the dough around the filling into a shirt shape.
10. You can cook wontons directly in vegetable broth, but the dough will make the broth cloudy.
    Therefore, to keep the soup clear, Chinese dumplings can be boiled in plain water for 3-4 minutes. Or, as we did, we steamed them using a wooden Chinese steamer that sits on top of a saucepan. It is very comfortable. Heat treatment time is about 5 minutes. Boil wontons in a steamer
11. Next, we additionally cooked the already steamed dumplings in the broth for 2-3 minutes.
    At the same time, the broth does not become cloudy due to the dough, and remains transparent. By the way, you should add salt to the broth to taste, or add a little soy sauce to it - this will darken the broth a little. Cook additionally in broth
12. For serving, it is better to use large bowls with a spherical bottom rather than soup plates.
    Place boiled wontons in each bowl, dividing the total amount into portions. Pour the broth over the dumplings until the liquid level is below the level of the dumplings. Sprinkle with a pinch of finely chopped cilantro and chopped green onions. In appearance, the dish resembles an ordinary soup with dumplings. Chinese wontons in vegetable broth
13. To serve, use Chinese chopsticks; they are used to pick up dumplings and eat them, as well as a wooden curved spoon for broth. But if you wish, you can pepper the broth with hot pepper - I really liked it, the dish was noticeably spicy and tasty. By the way, when taking a bite, do not forget that there is hot broth inside, like in Georgian khinkali, be careful.

Chinese wontons with fish filling and vegetable broth - an easy first course Soups, Step-by-step wonton recipe, How to cook wontonsSoups

Source: https://www.djurenko.com/cooking/supy/vontony.html

Korea: mandu

These are the sharp brothers of the Asian manta rays - they are similar in appearance. Koreans add onions, ginger, tofu and kimchi - spicy Chinese cabbage - to the filling. The result is a dish with fire. Served with soy sauce, as only its saltiness can overcome the spiciness.

You will need:

• flour - 4 cups
• eggs - 2 pcs.
• water - 1 glass
• pork meat - 500 g
• beef meat - 200 g
• onions - 2 pcs.
• garlic - 3 cloves
• tofu - 400 g
• kimchi – 500 g
• green onions - 3-4 stalks
• soy sauce - 2-3 tbsp. spoons
• salt, ground black pepper - to taste

Step 1. For the dough: add sugar, salt, water to the flour and knead until thick.

Step 2. Pass the meat through a meat grinder, chop the onion and garlic and mix. Add salt and pepper to the filling.

Step 3. Squeeze the tofu from excess liquid and cut into pieces. Add to the minced meat.

Step 4. Finely chop the kimchi and add to the filling along with soy sauce.

Step 5. Roll out the dough thinly and cut into squares with a side of 5 cm. Put the filling in each square and roll it into a triangle. We pinch the ends.

Step 7. Cook in boiling water for 5 minutes.

How to cook wontons – Recipes with photos on malosoli.ru

Wontons are a type of Chinese dumpling that comes in round or triangular shapes. They are used to prepare first courses (wonton soup), second courses, and even used as dessert, stuffed with fruit. The filling can be very different: minced pork, shrimp, chicken, vegetables, fruits. Cooking methods:

1. Cook in boiling salted water.
2. Steam the wontons for 8 minutes.
3. In a non-stick frying pan, heat 1 tbsp. l. vegetable oil. Place the products in a frying pan, add water and cook covered until the liquid has completely evaporated.

Vietnam: ban bot lok

The Vietnamese make the dough from tapioca starch, which can be replaced with regular potato starch. Pork and shrimp are used as fillings, but the highlight of the program is the sweet and sour sauce.

You will need:

• pork - 200 g
• peeled shrimp - 300 g
• fish sauce - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• lime - 1 pc.
• bacon - 100 g
• wheat flour - 3 cups
• potato starch - 2 tbsp. spoons
• garlic - 2 cloves
• green onion, cilantro, salt, ground chili pepper - to taste

Step 1. Knead the dough from flour, water (200 ml), salt and starch. Cool.

Step 2. For the filling, mix chopped pork, shrimp, salt and pepper.

Step 3. Roll out the dough, cut out circles, put filling in each, and pinch the edges. Cook for 7-10 minutes.

Step 4. For the sauce, mix water (3 tablespoons), fish sauce, sugar. Squeeze lime juice into it, add garlic, chili pepper, cilantro and green onions.

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Thai cuisine: Dumplings (wontons) with shrimp and red curry

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