WRAP APPETIZERS

Shrimp Wontacos

Yield: 30 tacos

30 wraps *Wing Hing Wonton Wraps 302107424

Mango Salsa

2 c. Diced Mangos, ¼ inch
¼ c. Diced Red Bell Peppers, 1/8 inch
¼ c. Diced Red Onion, 1/8 inch
2 tbsp. Lime Juice
1 tbsp. Minced Ginger
1 tbsp. Minced Jalapeno or Serrano Chiles
¼ c. Chopped Cilantro
Kosher Salt and House of Bee Ground White Pepper, as needed.

Gently fold all ingredients together.

Fillings

2 c. Shredded Iceberg Lettuce
1 lb. Warm, Cooked Diced Shrimp

*Alternative: Wing Hing Posticker 302201012, Dumpling 302107524 or ShuMai Wraps 302107324

  1. Deep-fry Wing Hing Wraps to form taco shaped shells. (You can use taco shell mold that is intended for corn tortillas or form with tongs while they are frying).
  2. Fill each shell with some shredded lettuce, shrimp and top with mango salsa.

Serving Suggestions:

The filling possibilities are endless; chopped, roasted duck combined with the shrimp is amazing.

Spam Musubi Eggrolls

Yield: 10 rolls

1 can Spam
4 c. Sushi Rice, prepared, cooled
2 sheets Nori wrappers, cut into 4" strips
1/2 c. Teriyaki Sauce
Wing Hing Egg Roll Wrappers 302102710, as needed.
Eggs, beaten for sealing, as needed.

Assembling

  1. Cut the spam into ¾" x 4" strips.
  2. In a sauté pan, add the spam and a small amount of Teriyaki Sauce.
  3. Fry until the spam starts to caramelize, then cool.
  4. Spoon 1.5 ounces of rice onto an egg roll wrapper.
  5. Place 1 piece of spam and 1 piece of nori.
  6. Using the standard eggroll procedure, roll and seal the eggroll.
  7. Refrigerate for at least 15 minutes before frying at 350F for 3-4 minutes or until golden brown.
  8. Serve with Teriyaki Sauce for dipping.

Steamed Shrimp & Pork Dumplings-ShuMai

Yield: 25 pieces

1 lb. Ground Pork
½ lb Shrimp, diced 1/4 inch
2 tsp. Ginger, minced
¼ c. Dried Chinese Shiitake Black Mushrooms, rehydrated 2 lg. Eggs, ¼ inch diced
1 tbsp. Shao Xing Rice Wine or Dry Sherry
1 tsp. Kosher Salt
2 tsp. Sugar
1/8 tsp. House of Bee Ground White Pepper
1 tsp. House of Bee Sesame Oil
¼ c. Tapioca Starch
¼ c. Water Chestnuts, ¼ inch diced
25 wraps Wing Hing ShuMai Wraps 302107324
100 pc. Diced Carrots, 1/8 inch

Filling

  1. Combine all ingredients (except wrapper) in large bowl or bowl of mixer with paddle attachment.
  2. Beat vigorously with wooden spoon until mixture binds together and thickens slightly. You will notice a change to a more homogenous lighter color.
  3. Steam, poach, sauté or microwave a piece of filling to confirm seasoning is correct; adjust if needed.

Assembling

  1. Place one Wing Hing Shumai Wrap on left hand. Using a small spoon, place about 1 tbsp. of filling on center of wrap.
  2. Gather sides of wrapper up to center around filling.
  3. Using index and thumb, form a circle around circumference of cylinder shaped dumpling.
  4. Moisten thumb of right hand and use to compress filling inside of dumpling.
  5. The final shape should be cylindrical with a slight, more narrow waist in the center.
  6. Tap on a flat surface to level bulging rounded bottom.
  7. Press 5 pieces of carrots on the top of each dumpling.
  8. Place in oiled or lined stacking steamer baskets and cover.

Cooking

  1. Over highest heat, bring adequate amount of water to a rapid boil - about 1 inch.
  2. Place covered steamer over boiling water and steam on high heat for 8-10 minutes or until dumplings are cooked through.
  3. Remove steamer from water and let dumplings rest, covered, for 3 minutes.

Serving Suggestions:

Serve with a chili-soy sauce.

Grilled Shrimp & Ginger Dumplings

Yield: 30 each

1 ½ lb. Shrimp, peeled and deveined
2 lg. Eggs
1 tbsp. Shao Xing Rice Wine or Dry Sherry
1 tsp. Kosher Salt
2 tsp. Sugar
1/8 tsp. House of Bee Ground white Pepper
1 tsp. House of Bee Sesame Oil
¼ c. Tapioca Starch
1 tbsp. Minced Ginger
¼ c. Water Chestnuts, 1/8 inch, diced
2 tbsp. Chopped Cilantro
30 wraps * Wing Hing Potsticker Wraps 302201012
1 Egg - beaten (for sealing dumplings)
1 tbsp. Vegetable Oil

*Alternative: Wing Hing Dumpling 302107524 or Wonton Wraps 302212812

  1. Combine shrimp, eggs, wine, salt, sugar, pepper, sesame oil and tapioca starch in a food processor and puree until a semi-smooth paste.
  2. Transfer mixture to bowl, fold in the ginger, water chestnuts and cilantro.
  3. Steam, poach, sauté or microwave a piece of filling to confirm seasoning is correct; adjust if needed.
  4. Pipe or spoon 2 tsp. of filling in center of each Wing Hing Wrap, brush/wipe edges with egg wash, fold over into a triangular shape. Push to seal well, fold back points, dab with egg wash and press to seal together.
  5. Boil dumplings for 2 minutes. Remove, drain well and toss in oil. Refrigerate until needed.
  6. Skewer dumplings and grill; heat to order.

WRAP ENTREE

Lasagna "Cupcakes"

Yield: 12 each

1 lb. Ricotta Cheese
1 lb. Mozzarella Cheese, shredded
¼ lb. Parmesan Cheese, grated
2 Eggs
2 lb. Ground Beef, cooked
2 c. Marinara Sauce, prepared
Kosher Salt, as needed
Black Pepper, as needed
Wing Hing Potsticker Wrappers 302201012, as needed
Muffin Pan, large size, as needed
Pan Release Spray, as needed

Method:

  1. In a large sauté pan, cook ground beef, season with salt and pepper and allow to cool.
  2. Combine with cheeses and whole eggs.
  3. Spray muffin pan liberally with pan release.
  4. Place Potsticker Wrapper in the bottom of each cup.
  5. Add 1 tbsp. each; cheese, ground beef and marinara. Place Potsticker Wrapper on top.
  6. Layer alternately until cup is completely full.
  7. Wrap muffin pan with plastic wrap, then with foil.
  8. Bake at 350F for 30 minutes or until internal temperature reaches 165F.
  9. Remove from oven; allow to cool slightly before releasing from pan.
  10. Serve with warmed marinara sauce.

Tips:

  • Shredded mozzarella can be added to the top at the end and baked just until cheese is melted.
  • Garnish with sliced grape tomatoes and fresh basil leaves
  • This recipe can be modified to incorporate many different types of ingredients and sauces to suit individual needs.

Peking Duck Tostadas

Yield: 12 each

1 lb. Peking Duck Meat, hand shredded
1 oz. Green Onion, diced
1 oz. Cilantro, minced
3 oz. Lee Kum Kee Hoisin Sauce
1 oz. Huy Fong Sriracha Sauce
1 oz. Sour Cream
2 oz. Japanese Cucumber slices
2 oz. Cabbage, shredded
Sesame seeds, toasted, as needed
12 ea. Wing Hing Dumpling Wraps 302107524, fried

Method:

  1. Fry the Dumpling wraps in 350f oil until slightly brown. Remove from oil and drain on paper towels.
  2. Combine Peking Duck meat with Hoisin Sauce.
  3. Place a few slices of cucumber on each fried dumpling square.
  4. Add cabbage, duck meat and green onions.
  5. Top with sour cream, sriracha and cilantro.
  6. Garnish with sesame seeds.

WRAP DESSERTS

Chocolate Chip Cookie Wontons

Yield: 50 wontons

20 oz. All-Purpose Flour
1 c. Butter, salted, softened*
6 oz. Granulated Sugar
8 oz. Dark Brown Sugar
1 tsp. Baking Soda
1 tsp. Salt
2 Large Eggs
12 oz. Milk Chocolate Chips
Wing Hing Wonton Wrappers 302107424, as needed
Light Brown Sugar for dusting, as needed
*Alternative: 2 whole vanilla bean, split and scraped

Method:

  1. In a mixer, combine eggs, butter, sugars and vanilla until creamed.
  2. Slowly add in all dry ingredients until well incorporated.
  3. Fold in chocolate chips.
  4. Cool dough in refrigerator for minimum 1 hour or until mixture has hardened.
  5. Moisten one side of a wonton wrapper
  6. Drop in 1/2 oz. of the mixture.
  7. Fold into desired wonton shape.
  8. Hold covered in refrigerator for up to 2 days until ready to fry.
  9. Fry in 350F oil for 1.5-2 minutes or until golden brown and cooked through.

Coconut - Pineapple Wontons

Yield: 36 wontons

1 lb. Cream Cheese
4 oz.Confectioner's Sugar
6 oz.Shredded, Sweetened Coconut
8 oz.Crushed Pineapple, drained
.5 oz.Cornstarch
.25 oz.Vanilla Extract*
1 pkg. Wing Hing Square Dumpling Wrappers 302107524
Caramel Dipping Sauce, as needed
*Alternative: 1 whole vanilla bean, split and scraped

Method:

  1. Combine cream cheese, sugar, coconut, pineapple, cornstarch and vanilla extract in a food processor and process until smooth.
  2. Refrigerate mixture for 1 hour.
  3. Wet one side of the dumpling wrapper, using a small amount of water (this is to make it stick).
  4. Place 1 teaspoon of the mixture in the center of the dumpling wrapper (on the same wet side).
  5. Gently fold the wrapper into a triangle and press to make sure the edges are sealed.
  6. With the point of the triangle facing towards you, place a small amount of water on the left corner of the wrapper.
  7. Using your fingers, gently fold the right corner over the top of the left corner.
  8. Fry in 350F oil until slightly browned (do not fry too long or they may burst).

Serving Suggestions

  • Serve warm with caramel dipping sauce.
  • Taste the mixture and adjust the sweetness by adding more sugar, if desired.

Double Chocolate Cheesecake Wontons & Spiced Raspberry Sauce

Yield: 30 wontons

1 c. Sesame Sugar
¼ c. Powdered sugar
2 tbsp. Toasted sesame seeds

Grind to powder with a spice grinder. Transfer to shaker.

Spiced Raspberry Sauce

1 lb. Raspberries
1/2 c. Simple Syrup infused with star anise, chili peppers, ginger and black peppercorns
2 tbsp. Lemon Juice

Combine all ingredients in blender, puree until smooth. Strain to remove seeds.

Wonton Assembly

30 wraps Wing Hing Shu Mai Wraps 302107324
1 lb. Baked New York Style Cheesecake
40 ea. 1/3 inch cubes of Bittersweet Chocolate
40 ea. 1/3 inch cubes of White Chocolate
1 Egg - beaten
Cornstarch, as needed

*Alternative: Wing Hing Won Ton Wraps

  1. Place about ¼ - ½ oz. of cheesecake in center of Wing Hing ShuMai Wraps, add one cube of each chocolate in center, moisten edges of wrap with egg, fold to encase chocolate and shape as desired.
  2. Transfer to cornstarch-lined pan, dust lightly with cornstarch and keep refrigerated or freeze.

Final Preparation

  1. Deep-fry the wontons in 375F oil until light brown. Drain briefly on paper towels, then transfer to plate or platter and dust with sesame sugar.
  2. Serve with spiced raspberry sauce.

Red Velvet Wontons

Yield: 50 each

14 oz. Granulated Sugar
3 Eggs, large
1 c. Canola Oil
¼ tbsp. Vanilla Extract*
1 c. Buttermilk
1 tbsp. White Vinegar
1.5 oz. Red Food Coloring
14 oz. All-Purpose Flour
¼ tbsp. Baking Soda
¼ tbsp. Salt
2 tbsp. Cocoa Powder
Wing Hing Wonton Wrappers 302107424, as needed
Confectioner's Sugar, as needed
*Alternative: 2 whole vanilla bean, split and scraped

Method:

  1. In a large mixer, combine all wet ingredients.
  2. Sift all dry ingredients together.
  3. Slowly incorporate dry ingredients into wet at a slow speed until well combined and smooth.
  4. Moisten one side of a wonton wrapper with a small amount of water.
  5. Drop in ¼ ounce of the mixture.
  6. Fold into desired wonton shape.
  7. Hold covered in refrigerator for up to 2 days until ready to fry.
  8. Fry in 350F oil for 1.5-2 minutes or until golden brown and cooked through.
  9. Dust with Confectioner's Sugar.