WONTON WRAPPERS GLUTEN FREE RECIPES

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GYOZA RECIPE | ALLRECIPES



Gyoza Recipe | Allrecipes image

I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.

Provided by Mersi

Categories     Dumplings

Total Time 45 minutes

Prep Time 40 minutes

Cook Time 5 minutes

Yield 30 gyoza

Number Of Ingredients 12

1 tablespoon sesame oil
2 cups chopped cabbage
¼ cup chopped onion
1 clove garlic, chopped
¼ cup chopped carrot
½ pound ground pork
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
¼ cup water
¼ cup soy sauce
2 tablespoons rice vinegar

Steps:

  • Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
  • Preheat vegetable oil in a large skillet over medium high heat.
  • Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
  • In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
  • In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Nutrition Facts : Calories 183.6 calories, CarbohydrateContent 18.5 g, CholesterolContent 37.5 mg, FatContent 8.5 g, FiberContent 1.2 g, ProteinContent 7.9 g, SaturatedFatContent 2.4 g, SodiumContent 546.3 mg, SugarContent 1 g

WONTONS (雲吞) | MADE WITH LAU



Wontons (雲吞) | Made With Lau image

Learn how to make your own Cantonese-style wontons at home!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 14

14 oz wonton wrappers
12 oz pork shoulder
4 oz shrimp
2 pieces green onion
2 tbsp cornstarch
1 tsp salt
1 tsp sugar
0.5 tsp white pepper
1 tbsp oyster sauce
2 tbsp water
1 tsp chicken bouillon
1 tbsp sesame oil
1 tsp cornstarch
white pepper

Steps:

  • We'll chop our green onion into small pieces. Most (or all of it) will go into the filling, but we can optionally save some for garnish later.
  • We'll start by cutting our pork shoulder into slices, then into strips, and then into small bits. We don't want to mince them excessively into fine bits like our fish ball recipe - we want a bit of chewiness to it.
  • Assuming the shrimp you bought was peeled + deveined, we'll chop our shrimp into roughly fingernail-sized bits.
  • Before we marinate the pork, we'll want to squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly.
  • Add the shrimp and green onions to the bowl but DON'T MIX them together yet. We'll cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade. If you start folding immediately, then the wrappers will be too wet.
  • Wet a spoon with some water, and proceed to mix the pork, green onions, and shrimp together for about 30-60 seconds until everything is evenly mixed.
  • I should preface by saying there are A LOT of different methods of folding wontons out there. In our video, my dad explains two easy methods to try.
  • For the second method, all we need is a spoon. After putting about a teaspoon of filling in the center of the wrapper, we'll press our thumb and index fingers into a hole and drape the wrapper over the center of hole.
  • After folding, you can cook them immediately and skip this part.
  • Next, we'll bring a pot of water to a boil to start cooking our wontons.
  • We'll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It's time to eat :)

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