Question on homemade wontons...anyone have answers?

[mcscajun]

I have a batch of pork-ginger wontons I put in the freezer earlier this month currently simmering in chicken stock. If the pork was raw when I froze them, about how long will it take before the pork filling is fully cooked?

Thanks in advance. And After, too. :)

[Stinky The Clown]

1. I'd go for 20 to 30 mins, depending on the size

The meat is usually cooked before making the wontons. Then all ya have to do is reheat them. They can also be done the way you did them, but they need to cook longer if they do.

[mcscajun]

2. Thanks!

I'll try the other way next time. Maybe then I'll even manage to totally enclose the filling. :rofl:

This was my first attempt at 'em. :)

[lavenderdiva]

3. I make my wontons with uncooked pork filling,

and then freeze them for later use. I boil water, and slip the wontons in, and when the wontons are fully cooked, they will rise to the top of the pot and float. That is how you usually tell if they are fully cooked. You might want to let them stay there for a few extra minutes if you are worried. You can also use a bamboo steamer and steam them. Line the bottom of the steamer with lettuce leaves, and then set the frozen wontons on the lettuce and steam the frozen wontons for approx 20-25 minutes.

ps. if you are steaming freshly made (not frozen) wontons, you could probably steam 15-20 minutes...

[Stinky The Clown]

4. How long till the raw ones float?

As I always say .... Asian food is not my forte!

[lavenderdiva]

5. Usually not that long,

probably 8-10 minutes? I just make a lot of them when I am already 'in the mess', and freeze them for later, so all I have to do is pop them in hot water... Also good to make wonton broth, and drop them into that (fresh or frozen) and cook just like you would with the hot water. Put some fresh baby bok choy and thin-sliced chinese barbecued pork, garnish with thin-sliced green onions and Voila! Absolutely delicious wonton soup. Oh-so good when you aren't feeling good, or its cold outside, or you are just hungry!

ps. when I am making them to freeze, I line a cookie sheet or jelly roll pan with wax paper or parchment paper, then sit the wontons on the lined pan into the freezer until they are frozen. I then remove them and put them into a freezer ziploc bag. That way they don't stick to each other when you go to take them out for later use...

pps. I love, love, love any sort of Asian food and make a lot of it very frequently.. Currently stuck on Vietnamese and Thai! Yummy!!! and pretty good for you too. Fresh stuff with very interesting flavors: lemongrass, coconut milk, finger peppers, kaffir lime leaves, etc. scrumptious!

[Warpy]

6. This is how the Chinese do it

Jiao ze (pork or pork and shrmp dumplings) are generally made in large quantities before Chinese New Year, put outdoors on trays, and frozen.

To cook them, they bring water to cover in a wok to a boil. As soon as the water begins to boil, they pour in a cup of cold water. When it returns to a boil, they add a second, and then the same procedure with a third. Boiling the dumplings would tear them apart, and allowing the water to come to a boil 4 times like this cooks them throroughly and times them perfectly.

It's low tech, but it works perfectly. It's how I do it.

[Stinky The Clown]

7. Warpy, that lo tech stuff is cool .... but from your post .......

its not clear when to add the wontons.

[Warpy]

9. "Water to cover"

told you when.

[Stinky The Clown]

10. Doh

Sometimes the **REAL** Stinky The Clown just can't be hidden .......

[lavenderdiva]

8. I have never heard of this technique...

but I will definitely try it! Thanks for sharing, it makes sense...