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Entries tagged with 'wontons'

Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

Serious Eats Suzanne Lehrer 2 comments

A light lemongrass-miso broth with mushroom and scallion wontons. More

Chocoholic: Crunchy Fried Chocolate Wontons

Sweets Yvonne Ruperti 3 comments

Wontons for dessert? You betcha. These crunchy, chocolate filled envelopes are delicate, light as air, and dusted with a Chinese five-spice sugar. More

Crunchy Fried Chocolate Wontons

Serious Eats Yvonne Ruperti 2 comments

Wontons for dessert? You betcha. These crunchy chocolate filled envelopes are delicate, light as air, and dusted with sweet Chinese five spice. More

Lunch Today: Pork, Shrimp, and Watercress Wontons at Tasty Dumpling

New York Max Falkowitz 1 comment

The wontons at Tasty Dumpling are made with the same ridiculously juicy pork that goes into their potstickers, but crisp-tender shrimp and bright greens make the texture and flavor light and plenty interesting. More

Pierogi Wontons

Serious Eats Chichi Wang 1 comment

[Photographs: J. Kenji Lopez-Alt]... More

Behind-the-Scenes Videos: Dumpling Factory Tour

Erin Zimmer 1 comment

"Mommy, where do dumplings come from?" We all reach an age when we want the answers. Last week, Chichi gave us a glimpse of a factory in Brooklyn that churns out half a million dumplings a day. Here is video footage from the tour of both the dumpling crimper and wonton wrapper maker in action. Simply mesmerizing. More

Seriously Asian: Little Wontons

Serious Eats Chichi Wang 4 comments

Last week's post on big wontons wouldn't be complete without its companion, the little wonton post. Little wontons, or xiao hun tun, are made with flour and egg wrappers crumpled casually around a tiny nub of pork. More

Seriously Asian: Big Wontons

Serious Eats Chichi Wang 21 comments

No, these wontons aren't super-sized. The Chinese make a distinction between "big" wontons, which are made with wrappers filled with meat and vegetables, and "small" wontons, which are filled with only meat and use much thinner wrappers. Compared to other dumplings like Chinese jiaozi or Korean mandu, wontons are easier and more forgiving to make at home. More

A Mother's Recipe and Tips for Making Wontons

Robyn Lee 11 comments

Photograph from Bouchon For Two Mel of Bouchon For Two shares some helpful tips and a recipe on how to make her mom's Shanghainese-influenced wontons (which, judging from the photos, probably taste awesome) filled with seasoned pork, shrimp, and and flowering garlic chives. Since I'm an amateur when it comes to making homemade dumplings I didn't know the tips Mel includes in her post, such as combining two cuts of pork, and tempering the water three times while boiling the dumplings. Methinks a wonton-making party is in my future. Related Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce In Videos: Dumpling Battle in 'Kung Fu Panda' Photo of the Day: Fresh Dumplings... More

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