Wonton three ways…

Homemade wontons with pork filling

Homemade wontons with pork filling

Wonton Filling
6 oz ground pork
1 TBS grated ginger
3 scallions finely chopped
1 TBS soy sauce
1/2 tsp five-spice powder
1/2 cup finely chopped napa cabbage
1 tsp corn starch

Add the corn starch to the soy sauce and blend with a fork then set aside. In the bowl of a food processor combine all the ingredients except the soy sauce corn starch mixture. Pulse until all the ingredients are combined. Add the soy sauce and corn starch and pulse until its incorporated. Chill the filling in the refrigerator for at least an hour.

Wonton wrappers are fairly easy to come by these days. Many grocery stores have them in their produce departments. Put about 1 tsp of filling in the center of the wont wrapper. Brush the edges with water and then fold. I bundle them up 6 at a time in wax paper and freeze them.

You can steam or boil them or fry them.

Fried Wonton with soy, chili and vinegar dipping sauce

Fried Wonton with soy, chili and vinegar dipping sauce

Fried Wonton with Dipping Sauce
I fry up a few of the freshly made wonton and serve them with a spicy dipping sauce

1/4 Rice Wine Vinegar
2 TBS Soy Sauce or Tamari
1 crushed clove of garlic
a dash of Sriracha or a 1/4 tsp of sambal oelek
a dash of chili oil
scallions and cilantro

Quick Wonton Soup

Quick Wonton Soup

Quick Wonton Soup
Serves 4

1 Quart Chicken or Vegetable broth
1 tsp chinese five spice powder
2 TBS Soy Sauce
2 Nickle sized coins of fresh ginger slightly crushed
2 Cloves Crushed Garlic
Scallions and cilantro for garnish

In a medium sized pot on medium heat, simmer the broth, soy, ginger, garlic and five spice together for about 10 minutes. Strain, out the garlic and ginger and raise the heat, bring the broth to a boil and add the frozen wonton. Cook until the wonton float. Serve in soup bowls and garnish with the scallions and cilantro.

Szechuan Wonton

Szechuan Style Wonton
1 TBS grated ginger
2 TBS finely minced garlic
4 scallions chopped
1 TBS Szechuan style chili bean paste
1 TBS Soy Sauce
1 minced serrono or thai chili
1/4 cup chicken stock
1 tsp Soy sauce
2 TBS Oil

In a small bowl add the chicken stock, soy sauce and corn starch together and mix with a fork until the corn starch is well incorporated and set aside. Heat a Wok or skillet on high heat and add oil. When oil starts to shimmer add the ginger, scallions and chilies. Be careful and do not stand too close to the stove. The steam coming up with be pungent and have a lot of the oil from the chilis in it. Stir the mixture constantly to keep from burning, add the garlic and chili paste and cook for about 2 minutes until the garlic is cooked through. Turn the heat down to medium and add the corn starch mixture. Add the wonton and let cook until the wonton are cooked through and the rawness is cooked out of the corn starch. Serve with rice.

Defrost a bundle or two of the frozen wonton in the fridge for a few hours before making. Boil the wonton in water for about 5 minutes or until they float remove from water and drain thoroughly and set aside.

This site uses Akismet to reduce spam. Learn how your comment data is processed.