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Pulled pork, tender wonton wrappers, tangy-spicy sauce. Perfect appetizer, party food, or tasty snack!
1. Whisk together egg and water in small bowl. Combine flour and salt in a large mixing bowl and create a well in the middle. Slowly stream in the egg/water mixture while stirring with your hand. If the flour is really dry, you will need to add more water, 1 tablespoon at a time. Add just enough water to form a soft dough ball.
2. Move the dough ball to a lightly floured surface. Kneed with your hands for 5 minutes or until the dough is pliable and elastic. Cut it in half into two smaller dough balls. Cover each dough ball with a damp paper towel for at least 10 minutes.
3. When ready to make the wrappers, cut each small dough ball into 4 equal sections. Roll each section on a lightly floured surface until almost paper-thin. Use a large biscuit cutter to cut 9 round wrappers. Set them aside and cover with a damp towel until you have finished cutting out all your wrappers. Note: I only used half of the dough. I wrapped the other dough ball, tightly with plastic wrap and refrigerated for use later. It is good for more wonton wrappers, ravioli, or making wonton chips. Also, you can use packaged wrappers but you will need to use an egg wash to seal the edges when folding.
4. To fill the wrappers, place approximately 1 teaspoon of pulled pork into the middle of the wrapper. Gently fold the dough over to form a half-circle. Using your fingers, gently press to seal the edges of the wrappers. Set each one aside, covered with a damp towel while you finish filling all of the wrappers.
5. Combine the sauce ingredients in a small saucepan. Allow to simmer for 10 minutes. While the sauce heats, fry the dumplings.
6. The following lists 2 styles of cooking. If you want crisp dumplings, follow the frying instructions. If you like softer dumplings, follow the steaming instructions.
Frying instructions: In a large skillet, heat 1 tablespoon of oil over medium heat. Place just enough dumplings in the heated oil to where they do not touch. Cook for 1-2 minutes on side one, until golden. Turn to side 2 and cook for an additional 1-2 minutes. If the pan starts to become dry, add additional oil. Remove from the pan and allow to sit while you fry the remaining dumplings, using additional oil for each batch.
Steaming instructions: In a large skillet, heat 1 tablespoon of oil over medium heat. Place just enough dumplings in the heated oil to where they do not touch. Cook for 1-2 minutes on side one, until golden. Turn to side 2 and then add 1/8 cup water. Immediately cover the skillet with a lid and steam for 1-2 minutes. Remove from the pan and allow to sit while you steam the remaining dumplings.
7. Serve dumplings with warm sauce for dipping.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!