Do-It-Yourself Dumplings - Dallas News |

Do-It-Yourself Dumplings

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1 package wonton wrappers

1/2 lb chorizo

1/2 lb ground chicken

3 tbsp chopped cilantro

3 tbsp sliced green onions

2 tsp chopped garlic

3 tbsp soy sauce

2 tsp black pepper

2 eggs

1 quart vegetable oil

In a medium mixing bowl add chorizo, chicken, cilantro, green onions, garlic, soy, black pepper and one egg. Mix until well combined. In separate small bowl, create an eggwash with the other egg by adding 2 tbsp of water and beating well. Add one tablespoon of mixture in the middle of the wrapper, fold over the sides to make a triangle or half circle depending on the type of wonton wrappers you select, seal with the eggwash. Wontons may be made a day in advance by placing on sheet pan and covering with plastic wrap. You then have the option of frying, steaming or using for wonton soup.

*To fry, heat oil to 375 and deep frying for 4-5 minutes or until golden brown. Remove and drain on paper towels. *To steam, place napa cabbage leaves on the bottom of a steamer basket and steam for 7-10 minutes.

*To make wonton soup, add 2 cups of chicken stock to a pot at medium high heat, add 2 tsp salt and pepper, drop 7-8 wontons and cook for 10 minutes. Garnish with cilantro and green onions.

Fried or steamed wontons can be served with a sweet and sour dipping sauce.


Dipping sauce:

1 C Sugar

1 C Water

3 tbsp fish sauce

3 tbsp lime juice

2 tsp Sambal

Place sugar and water in a pot, bring to a boil and then reduce to medium heat until it becomes thick like simple syrup. Turn off the heat and add the fish sauce, lime juice and sambal.

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