Wonton Soup, Fried Wontons and Eggroll" From SQWIBS Triple Play

Discussion in 'Pork' started by sqwib, Jul 1, 2014.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    June 27th, 2014

     
    This is the last few recipes from my Triple Play Cook, I didn't even get to the Porchetta, but after this week the wife said, “no more playing with your pork, I'm getting sick of seeing and smelling your pork”. I thought this sounded like a personal problem!!!!

    I have to agree with her, I'm just a bit sad that I did not get to do any of my Porchetta recipes that I wanted to try... the problem is once it's in my head I have to make it or it drives me nuts.

    I have to make the recipe in order to get it out of my head, Yes its an illness and I have gone to Cookers Anonymous a few time but it don't help much.

    I grilled some chicken last night and my mind started racing with Sundried Tomatoes, Fresh Basil, Sage, Oregano, Bacon... I just said to myself, “Self, the wife just wants grilled chicken... nothing else”, she wanted to make Grilled Chicken Ceasar Salads... I did end up rubbing one with a Chicken rub, oh well it's still progress.

    "Wonton Soup, Fried Wontons and Eggroll"

     
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    Taken from this cook
    • Thawing some Chicken Stock from the freezer (Hot Wing Sous Vide Cook)
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    • Broccoli Slaw, Red Cabbage, Wonton Wrappers, Egg Roll Wrappers, Green Onions, Char Siu Smoked Pork.
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    • Step By Step for Wrapping Wontons, wrap wontons any way you are comfortable with.

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    • Wet all four corners.

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    • Three different Wrap methods below.
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    • These are to be fried

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    • Deep fried Wontons are done, the Wonton (Dumplings) are tossed in the hot stock... do not boil the wontons!.

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    • Time to start the Egg Rolls. Broccoli Slaw and Red cabbage is sweated with a cup of Stock from the Wonton Soup until it starts to wilt... not to much.... you still want the veggies somewhat crispy.

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    • Char Siu Pulled pork is chopped finely added and mixed thoroughly.
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    • Making the Eggrolls. Add some filling, wet all 4 sides of the wrap.

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    • Fold in the two points to just about touch.

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    • Take care to press the seams firmly to keep the oil out.
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    • Ready for the fryer.

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    • Flip over after a minute or so.

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    • Place the Eggrolls on the cooling rack lined with paper towels, remove paper towels after a few minutes and leaving the Eggrolls directly on the cooling rack.
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    • Put it all together.
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