{"id":3213,"date":"2021-01-19T14:14:42","date_gmt":"2021-01-19T14:14:42","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=3213"},"modified":"2021-01-19T14:15:20","modified_gmt":"2021-01-19T14:15:20","slug":"wonton-toppe","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=3213","title":{"rendered":"Wonton toppe"},"content":{"rendered":"\t\t
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Wonton toppe er sm\u00e5 pastaplader fyldt med en fars af k\u00f8d, fisk,\u00a0 skaldyr og gr\u00f8ntsager.\u00a0 Toppene foldes mere eller mindre sirligt hvorefter de dampees eller friture koges. Super fin forret eller velkomst snak som dyppes i chili eller soya sause.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Farsen laves af hakket k\u00f8d, hakket rejer mm der blandes med fint snittede for\u00e5rsl\u00f8g, ingef\u00e6r, bambus skud, div. kinesiske saucer og krydderurter, typisk koriander. Variationerne er mange og det hele smager super godt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wonton dej er sm\u00e5 frosne dej plader. der er ca 50 stk. i en pakke der k\u00f8bes ved kineser k\u00f8bmanden som frosne. Pladerne t\u00f8s et par timer. Dej plader pensles med et tyndt lag sammenpisket \u00e6g eller vand langs med kanter der skal samles.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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En god teske fuld fars ligges p\u00e5 midten af pladen\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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hj\u00f8rner foldes ind mod midten og samles i en lille top. der klemmes h\u00e5rdt et stykke nede s\u00e5 toppen er holdt helt samlet og klistre sammen.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wonton dej er meget nem at arbejde med og den f\u00e6rdige top stilles p\u00e5 en tallerken smurt med en anelse olie s\u00e5 det ikke klistre til tallerknen. Wonton pladerne er lidt melede og selvom toppene stilles t\u00e6t er der ingen tendens til at de klistre sammen.<\/p>

De f\u00e6rdige toppe dampes eller friture steges i 180C olie til de er gyldne og spr\u00f8de. Det tager 5 – 6min i begge tilf\u00e6lde.i<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wonton med svinek\u00f8d (50 Stk.)<\/span><\/h5>

Ingredienser<\/strong><\/p>

  • 250 g hakket svinek\u00f8d<\/li>
  • 1 spsk hakket l\u00f8g<\/li>
  • 1 fed hakket hvidl\u00f8g<\/li>
  • 50 g hakket bambusskud<\/li>
  • 1 spsk lys soya<\/li>
  • 2 tsk fiskesovs<\/li>
  • 1 tsk sukker<\/li>
  • 1 knsp hvid peber<\/li>
  • 50 stk. wonton-plader<\/li>
  • rigeligt olie til friturestegning<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Wonton med Svin og rejer (50 Stk.)<\/span><\/h5>

    Ingredienser<\/strong><\/p>

    • 200 g hakket svinek\u00f8d<\/li>
    • 100g R\u00e5 rejer<\/li>
    • 1 spsk hakket l\u00f8g<\/li>
    • 1 fed hakket hvidl\u00f8g<\/li>
    • 1 spsk lys soya<\/li>
    • 2 tsk fiskesovs<\/li>
    • 1 tsk sukker<\/li>
    • 1 knsp hvid peber<\/li>
    • 50 stk. wonton-plader<\/li>
    • rigeligt olie til friturestegning<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Wonton med rejefyld (50 Stk)<\/span><\/h5>

      Ingredienser<\/strong><\/p>

      15 r\u00e5 store rejer (Vaname, tiger etc.)
      1 citrongr\u00e6s
      1 spsk. fintrevet ingef\u00e6r
      \u00bd r\u00f8d chili (Omnicolor)
      2 for\u00e5rsl\u00f8g
      2 spsk. finthakket vandkastanje\u00a0
      1pisket \u00e6g
      1 spsk. hvedemel
      1\/4\u00a0tsk. fint salt
      50 stk wonton dej\u00a0 8\u00d78 cm\u00a0
      Olie til friture stegning<\/p>

      \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Dip, lime<\/span><\/h5>
      • 1 Lime, saften<\/li>
      • 2 spsk. sukker<\/li>
      • 1 spsk. fiskesovs\u00a0<\/li>
      • finthakket r\u00f8d chili efter smag<\/li><\/ul>
        Dip, Soya<\/span><\/h5>
        • B\u00f8nnepasta<\/li>
        • Hvidl\u00f8g<\/li>
        • Hosin sauce<\/li>
        • S\u00f8d Chili sauce<\/li>
        • 1 spsk. hakket koriander<\/li><\/ul>

          \u00a0<\/p>

          \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Wonton toppe er sm\u00e5 pastaplader fyldt med en fars af k\u00f8d, fisk,  skaldyr og gr\u00f8ntsager.  Toppene foldes mere eller mindre sirligt hvorefter de dampees eller friture koges. Super fin forret eller velkomst snak som dyppes i chili eller soya sause. Farsen laves af hakket k\u00f8d, hakket rejer mm der blandes med fint snittede for\u00e5rsl\u00f8g, ingef\u00e6r, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[35],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3213"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3213"}],"version-history":[{"count":42,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3213\/revisions"}],"predecessor-version":[{"id":3869,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/3213\/revisions\/3869"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}