Pepper Chicken Stir Fry
Pepper Chicken Stir Fry
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Pepper Chicken Stir Fry
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
For the Stir Fry
Servings: servings
Instructions
  1. In a mixing bowl, add the Marinade ingredients.
  2. Mix together with your hands, let the chicken marinate for 15-30 minutes.
  3. While the chicken is marinating, prepare the onion and peppers. I only had one bell pepper so I sliced up some Shiitake mushrooms.
  4. In another bowl, whisk together the oyster sauce, light soy sauce, water, black pepper, and 1 tablespoon of the cornstarch. Set this aside.
  5. After the chicken has marinated, add the remaining 2 tablespoons of cornstarch. Use a spoon and mix together to coat the chicken all over.
  6. Heat a large non stick pan with 2 tablespoons of oil, on medium high heat. Add the chicken.
  7. Stir fry for about 5 minutes, then remove the chicken from the pan and set aside.
  8. Add the last tablespoon oil and when hot, add the onions and peppers, stir fry for a few minutes and the colors will brighten. Add the ginger and garlic and stir fry for another minute.
  9. Return the chicken to the pan, give the sauce another quick whisk then stir that into the pan. Stir fry to coat the chicken well and the sauce thickens. Remove from heat.
  10. Serve with rice or vegetables of your choice on the side.
Recipe Notes

Chicken breasts cost 66 Baht/kilo, 4 breasts should be about a kilo. For 4 servings, this is about 50 cents per serving.

Variants: 1. Use one color of bell pepper, or use a yellow bell pepper in place of a red or green pepper. 2. Add broccoli. 3. Add mushrooms, Straw, Oyster, or Shiitake would work well in this.

Inspired by Spend With Pennies and the link to this recipe is here.
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Pork or Beef Bone Broth (Pressure Cooker)
Pork or Beef Bone Broth (Pressure Cooker)
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There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Pork or Beef Bone Broth (Pressure Cooker)
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There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Ingredients
For Seasoning, pick just one group to use
Trinity
Holy Trinity (for the Cajuns)
Asian
  • 3-4 spring onions chopped, white and green parts
  • 1 thumb fresh ginger as long as your thumb, sliced, no need to peel
  • 2-3 cloves garlic optional, smashed and peeled
Servings: quarts broth
Instructions
  1. For the cooked bones, save each, pork or beef, in separate gallon size zip lock bags and place in the freezer until you have a gallon bag full. Another option is to use fresh pork or beef bones, they are available at Tesco in Thailand, I will determine what the weight of fresh bones is to a gallon bag.
  2. Once you have the gallon size bag of bones, place them in your pressure cooker, frozen bones are ok, no need to thaw them.
  3. Add the seasoning of your choice to the pressure cooker; Trinity, Holy Trinity, or Asian. Only use one type if this is your first go at this.
  4. Add water to the pot to just cover the bones, start with pouring in 2 quarts of water, if there is bones sticking out of the water, rearrange bones or if already packed in there well, just add more to just cover them. Keep in mind the 2/3 full pot rule with your size of pressure cooker.
  5. Place the lid on the pressure cooker and lock, place the weight, the jiggler, on the lid, place on high heat.
  6. When the jiggler starts to move and vent pressure, start your timer for 60 minutes, and reduce heat to low or medium low heat to maintain the jiggler moving and pressure releasing.
  7. When 60 minutes have passed, turn off the heat and move to an unused burner. Allow a natural release of pressure. Keep in mind, the more water you have in the pot, it takes longer to come up to pressure, and takes longer to release pressure.
  8. Once you have indications that there is zero pressure in the cooker, Open the lid.
  9. Allow the broth to cool slightly, then pour through a cheesecloth lined strainer. Discard the bones and seasonings used.
  10. Pour the broth into quart jars if you plan on using within 3-5 days and place in the fridge when cooled to room temp. If wanting to use later, pour into ice cube trays and freeze for up to 3 months.
Recipe Notes

Low to zero cost.

Note about the bones: If using cooked bones, such as ribs, chops, steaks, roasts, those bones are already cut. If using fresh bones from Tesco or a local butcher, ask them to cut the whole bones for you into 2-4 pieces. If a shop cannot cut the bones you have 3 choices. 1. If you happen to have a meat saw at your disposal, use that. 2. Use a hacksaw with a new and sterilized blade. 3. Wrap the bones in cheesecloth and apply a few liberal blows with a hammer.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: You ever go to a Chinese, Japanese, Vietnamese, or Thai noddles shop and find they have the best tasting broth with the noodles? Here's why, they use different combinations of bones to make the broth. Chicken, duck, and turkey bones have different flavors. 1. Try a combination of beef + one or two chicken bones. 2. Try a variation with pork + one or two chicken bones. 3. Try those combinations with duck and turkey bones.

Huli Huli Chicken
Huli Huli Chicken
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This sounds like some delicious grilled chicken! This comes from a good friend and is highly recommended. On my to cook list.
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
12-16 minutes 3-24 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
12-16 minutes 3-24 hours
Huli Huli Chicken
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This sounds like some delicious grilled chicken! This comes from a good friend and is highly recommended. On my to cook list.
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
12-16 minutes 3-24 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
12-16 minutes 3-24 hours
Ingredients
For the Marinade
Servings: servings
Instructions
  1. In a large bowl, add all of the Marinade ingredients and whisk together. Reserve 1 cup of marinade for basting chicken later. (Cover the cup and place in the fridge until needed.)
  2. Add the chicken to a large zip lock bag then pour in the marinade. Squeeze out the air and zip the bag closed. Squish the chicken around to coat everything well. Place in the fridge for at least 3 hours or overnight for a more robust flavor.
  3. Grill chicken (using the cover as well) on medium heat and cook for 6-8 minutes each side, until no longer pink inside and juices run clear. Use the reserved marinade and baste the chicken during the last 5 minutes of grilling.
  4. Garnish with sliced spring onion and serve.
Recipe Notes

The chicken will cost 125 Baht/2 kilos. For 6 servings, this is about 65 cents per serving.

Recipe provided by good friend, Patti Stone.
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Japanese Curry (Pressure Cooker) (カレーライス)
Japanese Curry (Pressure Cooker) (カレーライス)
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Japanese Curry (Pressure Cooker) (カレーライス)
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
  2. To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
  3. Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
  4. Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
  5. Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
  6. Drain the potatoes and add those and the carrots to the cooker, mix everything together.
  7. Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
  8. I used a large, 240 gram package of Golden Curry.
  9. Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
  10. Break the curry up as shown by the markings, very much like a chocolate bar.
  11. Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
  12. Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.)
  13. When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes. (For the electric models, turn off the keep warm function and do with a steam release or allow a natural release.)
  14. When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
  15. Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
  16. To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Recipe Notes

Low cost.

Variant: 1. Use beef or pork, same weight as chicken.

This recipe for Pressure Cooker Japanese Curry inspired by Just One Cookbook.

Kung Pao Mushroom
Kung Pao Mushroom
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This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Kung Pao Mushroom
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This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Ingredients
For the Stir Fry Sauce
Servings: servings
Instructions
  1. Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into say, 1/2 inch pieces
  2. Mix together the Sauce in a bowl, set aside.
  3. Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
  4. Add the mushroom and cook until they are soft and tender.
  5. Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
  6. Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
  7. Serve over steamed rice.
Recipe Notes

Low cost.

This recipe for Kung Pao Mushroom is from China Sichuan Food.

Oyster Mushroom Soup
Oyster Mushroom Soup
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This is an excellent soup and is a great use of these delicious mushrooms. This has lots of possibilities and can be tailored to your liking. I look forward to creating some tasty soups with this recipe as a base. I made this on 5 June 2018 with a variant, I added peppered Vietnamese sausage (Cha Hue), diced, to the soup. Perfect.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Oyster Mushroom Soup
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This is an excellent soup and is a great use of these delicious mushrooms. This has lots of possibilities and can be tailored to your liking. I look forward to creating some tasty soups with this recipe as a base. I made this on 5 June 2018 with a variant, I added peppered Vietnamese sausage (Cha Hue), diced, to the soup. Perfect.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Trim off the root ends of the mushrooms, rinse and squeeze dry, then tear the larger ones into 2-4 pieces, chop any of the large stems.
  2. In a medium size pot, add the water, ginger, and mushrooms and bring to a boil. Once at a boil add the salt boil for 2 minutes.
  3. Reduce heat to a simmer and slowly pour in the beaten egg around the pot, no stirring yet, wait until the egg is starting to set, about 1 minute then sprinkle in the spring onion and give the pot a gentle stir.
  4. I went with a Variant and added some diced peppered Vietnamese sausage (Cha Hue). Simmered for about 15 minutes to let the sausage heat through.
  5. Ladle the soup into serving bowls and drizzle with sesame oil as desired, and sprinkle with white pepper, also to taste.
  6. Serve with additional spring onions if desired.
Recipe Notes

Low cost.

Variant: 1. Add 160 to 250 grams diced Vietnamese sausage.

Inspired by the recipe Quick Oyster Mushroom Soup from Spice the Plate

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

Ginger Steamed Sardines
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your steamer. I will use my tiny rice cooker with a steamer tray. You can also use a pot and a steamer basket.
  2. Drain the oil from the tin into a small bowl. Remove the sardines from the tin, split in half and arrange on a heat proof dish.
  3. Mix the ginger and spring onion (keep a pinch of the spring onion aside for garnish) with the oil from the tin to make a paste. Heat the oil mixture in a small pan until fragrant.
  4. Pour the oil mixture over the sardines and place the dish in your steamer. Steam for 5 minutes.
  5. While the sardines are steaming, using the same pan the oil was heated in, add the soy sauce and water and heat that up, add sugar to taste.
  6. When the sardines have steamed for 5 minutes, carefully remove the dish, pour the soy sauce mixture over the sardines, serve and enjoy.
Recipe Notes

One tin of sardines in olive oil at Tesco is 59 Baht. For two sandwiches, 1 per serving, this is about 92 cents per serving. I do list the shortcut for homemade sardines in olive oil, but the cost of the oil does not really reduce the cost of the sardines overall.

Shortcuts: Sardines in Olive Oil.

From the Ayam website, original recipe is here.

Wonton Soup
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Wontons
For the Soup
Servings: servings
Instructions
For the Wontons
  1. Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
  2. For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
  3. For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
  4. For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.
For the Soup
  1. Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
  2. Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
  3. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Vegetable Wontons
Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Ingredients
Servings: wontons
Instructions
  1. The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton 😉
  2. Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  3. Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  4. Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  5. Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton 🙂
  6. Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
To Fry Wontons
  1. Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.
To use Wontons in a Broth
  1. Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.
To Freeze Wontons
  1. Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.
Recipe Notes

Low cost.

Adapted from an internet recipe.