Wonton

won ton soup

Wonton is a delicious light meal for any time of the year. Soft flavoursome parcels of prawn and pork in a light chicken broth! What’s not to love about that? I have to admit, I was (and am still not) confident to share my wonton with anyone with a family history of eating wonton. It seems that every family has their own recipe and insist that anything else is just not the real deal. I’m happy to admit that I am not a connoisseur of wonton, but I know what I like. And I really like these!

Making wonton from scratch is a little time consuming, there’s the soup stock and then there’s folding all those little parcels (and I would definitely recommend using store-bought wrappers!). You could also easily use a store-bought chicken stock, but this is easy to make and makes a lovely, clear, fresh soup for the wontons. As for all that folding – I find it quite relaxing and if you can enlist a bit of help from the kids, then it can be quite fun. 

Modified from  Charmaine Soloman’s Oriental Collection

Wonton

  • Difficulty: moderate (some complex steps)
  • Print

Serves: 6

Chicken stock (Short soup) – makes about 1.5 L

Ingredients:

  • 1.4 kg chicken frame (skeleton)
  • 1 small red onion, chopped
  • 5 ginger slices (about 2-3 cm of ginger)
  • 1 star anise
  • 5 garlic cloves, slightly crushed
  • 3 spring onion stalks, cut lengthways
  • 3 L cold water
  • 4 tablespoons fresh coriander, chopped (for serving)
  • Spring onion, finely sliced (for serving)

Method:

  • Rinse chicken and place in a large soup pot with the rest of the stock ingredients.
  • Heat until boiling, then turn down the heat so that it is barely simmering.
  • Skim the surface of scum and leave to simmer gently for about 2 hours.
  • Pass through a sieve to remove all the bits and as much fat as possible.
  • Store in fridge for up to two days, or freeze until needed (chilling will also help to separate extra fat from the soup).

Wonton (makes 35)

Ingredients:

  • 100 g raw prawns, shelled, deveined and roughly chopped
  • 100 g pork mince
  • 2 spring onions, finely chopped
  • 2 shiitake mushrooms, soaked in hot water for 30 minutes, then finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon ginger, grated
  • 1 tablespoon light soy sauce
  • 25 g water chestnut, drained and finely chopped
  • 1 teaspoon Chinese wine (or dry sherry)
  • A few drops sesame oil

Method:

  • Add all the ingredients in a food processor and pulse a few times to combine well (but do not blend for too long or the filling will be mushy – texture is good).
  • Lay a wonton wrapper on a clean bench and moisten the edges with a finger dipped in water.

wonton start wonton middle

  • Place a teaspoon of the mixture in the middle of a wonton wrapper and bring the ends together over the diagonal to form a triangle, then press edges together to seal.

wonton2

 

  • Now moisten the two bottom corners of the triangle and bring these together, slightly overlapping, and press to seal. Place the formed wonton on a clean plate.
  • Repeat until all the mixture is used, making sure the prepared wonton are in a single layer (or else they will stick together).
  • Heat a large amount of water in a large pot until boiling, lightly salt and add a few drops of oil.
  • Drop in the wontons, a few at a time (so they are not too crowded in the pot) and wait until the water returns to the boil, then cook for about 5 minutes.
  • Add a cup of cold water and bring to the boil again. Remove the cooked wonton with a slotted spoon to a colander set over the sink and allow to drain, then set aside.
  • Repeat with remaining wonton until all are cooked.
  • A few drops of oil on the cooked wonton will prevent them sticking together while the remainder are cooking.
  • These will stay fresh for several days in the fridge once cooked, or can be frozen (make sure they are stored in a single layer to prevent them sticking together).

 

To serve

  • Heat soup to boiling, then reduce to a simmer, before adding cooked wonton.
  • Simmer until the wonton are heated through.
  • Season with a little salt and pepper (I like a little crushed Szechuan pepper).
  • Ladle into serving bowls, stir through chopped coriander and serve with finely sliced spring onion on top.

won ton soup

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10 thoughts on “Wonton

  1. My French Heaven

    Wontons are so light and delicious. Endless possibilities… Very interesting and inspiring post! Thanks for the tips and recipe!!

    Reply
      1. My French Heaven

        The folding is very important indeed. I know I probably shouldn’t, but I just stuff them and close them like ravioli… I am an Asian food freak!!! Unfortunately, we don’t have many good Asian restaurants in France. One has to travel to London to eat something half way decent… I have a great Asian market near where I live and I’m trying to learn. I lived in San Francisco for many years and I miss China Town…

      2. veronicashortandsweet Post author

        I don’t blame you for missing China town in SF. I visited there once and it was truly amazing. We are lucky in Australia to have so many international food influences. Still, living in France….. I’m pretty jealous!!

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