Food Network
Home> Recipes> Quick and Easy>
Steamed Pork Wonton Dumplings Recipe

Steamed Pork Wonton Dumplings

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (47)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 47

Showing 1-10 of 47

Sort by:

Newest

  • on March 07, 2010

    Flag

    First point: these took 5 minutes to steam on my vegetable steamer, I don't know if bamboo steamers are that much different but 20 minutes seems way too much.
    Otherwise, I made these just as written, except replaced the oriental dressing mix with some dry spice and soy sauce/sesame oil combination. They tasted great regardless, I think this would be a hard mixture to really screw up. I used 16oz, 1 pack, of wonton wrappers and used about a tablespoon of filling per. I didn't count how many it made, but it was around 30 dumplings, and they were just the right size in my opinion. Serve with some soy sauce for dipping and these are perfect!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 16, 2009

    Flag

    I am surprised at all the bad reviews, since about 90% of the reviews on this website are rated 5 stars and FILLED with multiple exclamation points!!!!!!!!!!!! Anyway, I have had good results with this one. The water chestnuts make the difference. I used fresh minced, not jarred ginger. And I have never been able to find "oriental sesame dressing mix", so I just took a guess at what it might be. A little kosher salt, white pepper, some five-spice powder, and a drizzle of sesame oil. Two tablespoons of soy sauce mixed with 2 of honey is the perfect dipping sauce. Oh, and I get 80-100 dumplings from this amount of filling; not 33.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 09, 2008

    Flag

    20 minutes steaming? Crazy. You are only cooking the meat till it's done - max 5 minutes. This will eliminated the texture issue

    Another option is to put about a quarter cup of water in a a non stick frying pan, then putting the wontons in, and cover After 5 minutes, pull the cover, then the bottom will brown up

    Plus, don't forget a dipping sauce - chicken stock, soy sauce, garlic, seseme oil, ginger, suger

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 18, 2008

    Flag

    I made this recipe but made a few changes. The 1st being not adding in the ginger, since I am not fond of the flavor. 2nd I used Kraft Asian Sesame salad dressing as the "dressing mix". I just "eyeballed" it - about 2-3 tbsp. 3rd instead of traditional steaming I used the new Ziploc steam bags - when doing this I recommend adding 1-2 tbsp water and only cooking for 12-14 minutes. Everything else was the same - and it was delicious. I would recommend having either a hoison or soy sauce for dipping. However, this recipe definitely made more servings that stated, I would say double, so be prepared for a lot of wrapping!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2008

    Flag

    I have been making this for over a year now my kids and friends ask for it all
    the time it wonderful

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 31, 2007

    Flag

    I stuck the wontons in a mini-muffin tin and baked them. I replaced water chestnuts with peas (only b/c I had them handy in the pantry. YUMMY YUMMY! Thanks, Sandra Lee :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2007

    Flag

    The dumplings were gummy and pasty in texture. The filling was very bland. Not something I'd ever make again. Not recommended.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 04, 2006

    Flag

    There are a lot of ingredients but it was a lot of fun getting my boyfriend in the kitchen and helping me stuff all the dumplings. I fried them in a pan instead of the steaming them and they came out relly good better then the steamed. They tasted great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 24, 2006

    Flag

    i recently made these steamed pork wonton dumplings, and did something a little different. I fried them in a wok. PLEASE TRY THIS!! this is so fast, simple, easy, crispy and yummy!! dip them in sweet and sour sauce, or just plain old soy sauce! MMM MMM GOOD!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 15, 2006

    Flag

    I have never, not a single time tried to prepare anything like this...my asian choices were store bought imitations. This was super easy and tasted wonderful! I was quite impressed with the authentic flavors that were present in the dish. I served this as an entree with rice and hot and sour soup - mmmm, yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.