My oldest son Alexander used to be not a fan of wontons. Then all of a sudden, after trying some, he decided he like it enough to make it to his favorite food list. I like to make a batch of wontons and freeze the extras. When I don’t know what to make for Alexander’s lunch, then these wontons come in handy. Alexander’s current wonton record is 10 pieces (about size of a table tennis/ping pong) at one serving.
To me, wonton is one of those food that is easy enough and doesn’t require writing down the recipe. But here I’m writing it down mainly for you, my dear son, so that when you are away from home and miss your mamma’s home made wontons, you’ll know how to make them.
Wonton Soup Recipe 云吞汤 (makes about 55-60 pieces)
1 lb ground pork
1/2 lb shrimps– shelled and deveined, and coarsely chopped
6 water chestnut– chopped (optional)– see your mamma’s note below
1 pack (1 lb) medium wonton wrappers
2 tsp salt
1/2 tsp ground white pepper
2 tsp sesame oil
3 tsp tapioca starch
4 tbsp water
some green leafy vegetables like “yu choi” 油菜– clean, cut to 2-inch length
To make wontons:
- Put ground pork in a mixing bowl, add in all the seasoning and mix well. Add in chopped shrimps and water chestnut (if used). Mix to combine all together. Then use a pair of chopsticks, stir the mixture in a circular motion for a few minutes, until the mixture appears sticky and some very thin strands are visible (you can use a standing mixer to do the job so you arm doesn’t get sore :-)).
- Put about 1/2 to 1 tbsp of ground pork filling in the center of a wonton wrapper. Run your finger through water then wet all edges briefly. Fold it in half to form a triangle. Then bring the two ends on the long side together, wet touch one end and press seal the other end on top of it (if you find it hard to bring two ends together, make the triangle stand up first before proceeding). Repeat with remaining filling and wrappers.
- Place wonton on a tray and freeze for about 1 hour or until the wonton are just frozen. At this point wontons are pretty much individually frozen and can be put in a ziplog bag– and here are your home made frozen wontons!
To make wonton soup:
- Okay, here comes the easy part– the soup: Boil some chicken broth or water in a pot. Carefully drop in frozen wontons (no need to thaw) into the boiling liquid. Stir immediately so the wontons do stick to the bottom of the pot. Let it bring to a boil, stir a few times to make sure wontons are swimming happily in the soup. Add in some water and bring to a boil again. When the wontons float to the top, cook for another 1-2 minutes. Remove wontons to a bowl or else the wontons are over cooked and the wrappers will tear and become mushy.
- Cook leafy vegetables in the soup (cook it longer if you prefer softer texture). Add salt and ground white pepper to taste. Drizzle in a little sesame oil. Pour vegetables and soup over wontons. Enjoy while it’s hot!
- Like I do with potstickers and dumplings, I like to make a batch of wontons and freeze them. Just loose them up before freezing in a bag, and cook them straight from frozen– no need to thaw.
- water chestnut: Well, son… your mamma really likes water chestnut in the wontons (and in dumplings too) for its slightly crunchiness, but you and your brother and sister doesn’t like it and think it’s onion or some sort… one of these days you should really try it. It’s not going to kill you 🙂