Wontons. Since the Tang Dynasty (618–907), it has been a
custom for people to eat wontons on the winter solstice. The most versatile
shape of a wonton is simple a right triangle, similar to Italian tortellini.
Wontons are commonly boiled and served in soup or sometimes deep-fried. The
filling of wontons can be minced pork or diced shrimp.
Ingredients for Wontons.
For the wonton dumplings (makes around 36 small ones)
- 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
- 150g cooked and shelled prawns, finely chopped
- 150g lean pork mince
- 1 tbsp grated ginger
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar or rice wine vinegar
- 1 tsp toasted sesame oil
- 2 spring onions, finely chopped
- White pepper
For the soup
- 1.5 litres chicken stock
- 2 small heads of pak choi, roughly sliced
- 1 tsp light soy sauce
- 2 tsp rice vinegar or rice wine vinegar
- 1 tsp toasted sesame oil
- 2 generous pinches of white pepper
- 2 spring onions, finely chopped
How to Make Wontons
- Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
- Wet your finger and run a little water around the edge of the top half of the wrapper.
- Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
- Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
- Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
- Repeat until you’ve used up all of the wonton wrappers and filling.
- As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.
That is Wontons Recipe.
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