Pork Dumpling Soup & Cream Cheese Crab Wonton Recipe
Wontons, both fried and in dumpling form, were on the main menu for Test Kitchen Tuesday. As with anything the Average Foodie tries for the first time, patience and practice was again essential to a successful day in the kitchen. It took about ten to fifteen minutes of trial and error before wrappers were nicely filled, shaped and ready for the fryer and broth. The end result was a satisfying pork dumpling soup and fried crab and cream cheese wonton rangoons.
Normally found in Chinese cuisine, wontons wrappers are made basically made out of flour, water and eggs and rolled paper thin so that it cooks through quickly and warms the filling. You can make your very own wrapper, but if you are short on time know that there are many ready-made wrappers available at your local grocery store. For today’s recipe we used the wrappers from Nasoya, leaving more time to create the fillings and prepare the broth for the wonton dumpling soup.
There are many ways to fold a wonton, and with that a vast amount of resources on the web showing exactly how to do so. One that we found useful here at The Average Foodie was posted on the Homemade-Chinese-Soups.com website. On the site it shows you about eight different ways to fill your wrappers as well as before and after pictorial shots. Choose one that is best for you as well.
The Pork Dumpling Soup
The pork dumplings may seem like be the best part this soup, but without a tasty broth to cook them in you end up with boiled wontons. So to create the broth, allow yourself a good couple hours for cooking, cooling and cooking again. The recipe below may seem unconventional, but it promises to deliver lots of flavor.
- Asian Pork Dumpling Soup
- 3 whole cardamom seeds
- 10 all-spice cloves
- ½ pound pork shoulder with fat
- 2 cups instant beef broth
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- In a large pot, brown the pork shoulder in the oil. Once brown, remove excess oil from the bottom of the pot and return the meat to the heat. Add broth, water, fish sauce, cardamom and all-spice. Reduce heat to medium low, cover and let simmer for 45 minutes. Next, turn off heat and let the broth and meat cool to almost room temperature. Remove the meat and begin mincing the meat with a sharp knife. This will be part of the filling.
- When the broth has cooled down, strain the liquid into a large bowl by using a colander and cheese cloth. The liquid that you collected should be clear, but if not, you can repeat or just skip. The point of this is to try and collect a clear flavorful broth. Once satisfied, return back to the pot and add another cup or two of water and bring to a boil. It is important to taste your broth’s saltiness and add water according to your liking.
- At a boil, drop in your prepared pork dumplings and cook for about 10-15 minutes until they are tender. Serve immediately.
- Pork Wonton Dumpling
- 2 cups minced boiled pork shoulder
- ¼ cup of minced carrots
- 4 tbsp minced scallions (or leeks)
- 1/8 cup of minced Chinese cabbage
- 1 tsp cornstarch
- 1 tsp sesame oil
- Pinch of white pepper and ginger powder
Using the meat from the broth, combine all the rest of the ingredients and mix well. Be sure to taste your filling to make sure it is to your liking. Begin building your wontons by placing a small amount of filling in the center of a wrapper square, lightly moistening the exposing wrapper and pull corners together.
When you have your wontons shaped, let sit for about 5 minutes so that the wrapper is good and sealed before dropping into the broth. Do not overcook your wonton dumplings or else they will ‘un-glue’ themselves and your filling falls into your broth.
This version of a fried wonton is an invention come about through American Chinese cuisine because cream cheese is virtually non-existent in Southeast Asian and traditional Chinese cuisine. Regardless, it’s quite delicious and makes a wonderful appetizer.
½ cup soft cream cheese
1 cup flaked crab meat (canned)
1 tbsp finely minced scallions or chives
1 tsp sugar
1-2 tsp lemon juice
In a medium bowl mix all ingredients together and season to your liking. The consistency should be creamy and taste should be a combination of sweet and savory. Place a small amount of your filling in the center of a wonton wrapper bring all corners together, using water to help seal the wrapper. Let your wonton rangoons sit for about 5 minutes before dropping them into hot vegetable oil. Cook until golden brown. Serve immediately with plum or sweet and sour sauce.