#wontons

[fattributes]

Cream Cheese Wontons

[daily-deliciousness]

Wonton soup

[foodffs]

How to Make Wontons

Follow for recipes

Is this how you roll?

[antikristrecipes]

Sweet Cheesy Corn Wontons

[mios-art]

Idk man I’m sentimental about wontons

[morethansalad]

Baked Butternut Squash Wontons (Vegan)

[royal-food]

Sweet Corn Wontons

[everybody-loves-to-eat]

Shrimp Wontons (Two Different Methods!)

[fatty-food]

(https://www.instagram.com/p/BtR5cxsB8-J/)

[overall-bakes]

October 21, 2024

Chicken Soup and Shrimp & Corn Wontons to cope with a mental breakdown 👍

[vegan-nom-noms]

Vegan Chili Wontons

[fattributes]

Jalapeño Popper Avocado Wontons

[daily-deliciousness]

Wonton egg noodle soup

[classiccookbooks]

Gyoza (Potstickers)

Source: California Wine Country Cooking Secrets (1993)

Yield: 30

Preparation Time: 30 Minutes

1 lb. ground pork

2 cups cabbage, diced

1 cup mushrooms, diced

1/4 cup green onion stems, sliced

1/2 tsp. ground black pepper

1⁄2 tsp. sesame oil

1⁄2 tsp. fresh ginger, finely chopped

1/2 tsp. garlic, finely chopped

1 Tbsp. soy sauce

1 Tbsp. sweet cooking sake (Mirin)

Potsticker wrappers

Peanut oil

Bring pork to room temperature and knead until the fat binds to the pork. Add the cabbage, mushrooms, green onions, pepper, sesame oil, ginger, garlic, soy sauce and Mirin.

Place 1 Tbsp. of the mixture into the center of each potsticker wrapper. Moisten the edges lightly with water and fold the wrapper in half, pressing the edges together. Make sure the edge is tightly sealed.

Heat a small amount of peanut oil in a non-stick pan. Place as many potstickers in the pan as will fit comfortably, without crowding or overlapping. Sauté gently until the edges start to brown. Add enough water to half cover the potstickers. Cover the pan, turn heat to simmer and cook for 4 minutes or until the water has evaporated and the pork filling feels firm to the touch.

Turn the Goyza over, arrange on a platter and serve with Gyoza sauce.

Gyoza Sauce

Combine 1/2 cup rice wine vinegar, 1/2 cup soy sauce and 2 Tbsps. sesame chile oil, Garnish with toasted sesame seeds.

[shoku-and-awe]

A fancy yakitori place I like is now open for lunch, but for ramen! And it so happens that I have a rule about Japanese food: if a yakitori restaurant you like has a soup, you have to try it! This rule basically never leads me astray (the bones!!!), and this place is good enough that I trusted their ramen too.

I got wonton noodles (shio), which came with two types of chicken chashu. Every ingredient was perfect, and the wontons were incredibly meaty and juicy and gingery. They also had the hottest bowls I have EVER experienced. The broth stayed almost uncomfortably hot even after I had finished!