Wontons ... pork filling

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Roger Burton

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Hi chaps, so I bought some frozen wonton wrappers from an Asian store, they look pretty "thin" to me but I want to give them a try but I have a couple of questions ... recipes say minced pork, RAW, will the filling cook when the little wantons are cooked ? it doesn't seem long enough for me, I don't mind undercooked prawns but not pork. I'd also like to, as an alternative, try to deep fry them, do they not split open in the hot oil ? I also worry about not sealing them properly and the stuffing coming out ... I'm such a worrier !
 
I've been meaning to make my own as well. I make samosas which has the filling that is cooked before sealing them. You have me wondering now, I was going to mince up pork and prawns, both raw, with spices etc, and seal them raw. I assume the heat while steaming will cook the filling. Looking forward to other replies.

Russ
 
I've been using Ming Tsai's recipe (actually his mom's) for years. I use a cookie scoop that is about 1 Tablespoon for the filling and my pleats with bought wrappers (round) are 7. What I do is lay out about 1 dozen wrappers on a board, then put the filling in the center, then brush water around the edges, then fold. You have to keep the wrappers covered with a damp towel or they will dry out. I usually lay damp paper towels over the finished dumplings as well so they don't dry out.

BTW, always make more than you think you'll need as they will get eaten.

I make a shrimp filling too but don't really have a recipe for it. I roughly chop up around 1/2 pound of large shrimp and mix with about a cup of cabbage (treated as above), 1/4 to 1/3 cup frozen thawed corn, chopped up 1/2 large red bell pepper and a bit of ginger.

My potstickers, post #313.
 
Last edited:
medtran49 said:
I've been using Ming Tsai's recipe (actually his mom's) for years. I use a cookie scoop that is about 1 Tablespoon for the filling and my pleats with bought wrappers (round) are 7. What I do is lay out about 1 dozen wrappers on a board, then put the filling in the center, then brush water around the edges, then fold. You have to keep the wrappers covered with a damp towel or they will dry out. I usually lay damp paper towels over the finished dumplings as well so they don't dry out.

BTW, always make more than you think you'll need as they will get eaten.

I make a shrimp filling too but don't really have a recipe for it. I roughly chop up around 1/2 pound of large shrimp and mix with about a cup of cabbage (treated as above), 1/4 to 1/3 cup frozen thawed corn, chopped up 1/2 large red bell pepper and a bit of ginger.

My potstickers, post #313.
Click to expand...

Had a look at that post, great folding btw. My wife does folding when we make samosas , I'm not very good at fiddly stuff, I may have to get her to fold them like your ones.

Russ
 
Roger Burton said:
Hi chaps, so I bought some frozen wonton wrappers from an Asian store, they look pretty "thin" to me but I want to give them a try but I have a couple of questions ... recipes say minced pork, RAW, will the filling cook when the little wantons are cooked ? it doesn't seem long enough for me, I don't mind undercooked prawns but not pork. I'd also like to, as an alternative, try to deep fry them, do they not split open in the hot oil ? I also worry about not sealing them properly and the stuffing coming out ... I'm such a worrier !
Click to expand...
How long are you cooking them for? Wontons, such a small amount of filling, they usually cook pretty quickly.
 
Roger Burton said:
Steamed pork & prawn wontons they steam for 5 mins, is that enough to cook the pork ? I should trust the BBC !
Click to expand...

My wonton maker uses raw minced pork (mixed with other stuff). She cooks it for no longer than 5 minutes and I haven't been ill (or died) yet. Personally, if I was cooking them, I'd stir fry the pork for a few minutes first.

37134
 
Roger Burton said:
Thanks for the responses chaps, I'll check out the link, I was going to try these: Steamed pork & prawn wontons they steam for 5 mins, is that enough to cook the pork ? I should trust the BBC !
Click to expand...

The recipe says:

Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill.
Click to expand...

5 minutes will be fine. Its a very small amount in each wanton.
 
Yeah, five minutes is more than enough. That's a teaspoon of filling. That's going to cook very quickly.
 
Roger Burton said:
Thanks for the reassurance chaps, here we go to make wontons ... I'll eat almost anything raw but pork is not very appealing !
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We used to eat raw pork all the time when I was a kid - how else would you know that your sausage seasonings are right?! :)
 
medtran49 said:
Um, cook a small patty...
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That would take too long and dirty a pan. :laugh:

Every butchering season, my dad and my granddad would make up the sausage, a big plastic-lined box the size of a washing machine, mixed with a big paddle, and every day, at some point, they'd both walk by it, reach in and grab a big pinch, eat it, then adjust the seasonings.
 
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