Sunday, September 6, 2009

Wonton Recipe

While we were on vacation, a colleague of Greg's in the area watched the kitties for us. We had him over for dinner a couple weeks ago to thank him and I made some wontons. I took pictures as I went along to document the process. It's not really hard to do, it just takes time. I'm also not that hardcore, since I don't make the wonton skins from scratch or anything like that.

The recipe

WontonRecipeCard
(Catalog card generator here)

Step by step

I already had the ground pork (4 pounds) and some soy sauce mixed up (more soy sauce added later). Then I added in the eggs:

IMG_0344_WontonsEggs

Mixed the eggs in, then added chicken bouillon:

IMG_0350_WontonsBoullion

Mixed the chicken bouillon in, then added chopped green onions (this wasn't all of it, I just took a picture before I put all of it in, which was about 3.5 bunches):

IMG_0354_WontonsGreenOnions

Mixed the green onions in, then added more soy sauce, as well as sesame oil, both to taste:

IMG_0358_WontonsFilling

The filling ingredients don't have to be added in any particular order, but you don't want to end up with filling that's too runny, so I tend to add in the dry stuff towards the beginning and finish off by adding the soy sauce and sesame oil so that I don't overdo it. The wontons also taste better if the filling sits overnight in the fridge to marinate.

When it comes time to actually wrap the wontons, this is my setup:

IMG_0368_WontonsSetup

The bowl of water is to seal the wontons as you're wrapping them. The flour is to keep the wontons from sticking to each other or to the pan after you've wrapped them.

Put some meat on a wonton skin (not too much, otherwise it will rip the skin). Line two adjacent edges of the skin with water:

IMG_0376_WontonsStep1

Then fold diagonally to end up with a wonton like. Press the edges together so that the water seals the meat in:

IMG_0378_WontonsStep2

Then take one corner and fold to the middle of the opposite edge. Use water to make the corner stick to the edge:

IMG_0380_WontonsStep3

Then fold the remaining corner up, kind of like before. Use water to make the corner stick:

IMG_0382_WontonsStep4

The wontons can be frozen or eaten immediately, either boiled in broth/soup or fried. Frozen wontons last several months in the freezer, and can be cooked straight out of the freezer (no defrosting). If boiling, you can tell when they are almost ready when they start to float.

3 comments :

  1. Mmmm...wontons. I used to make with my Mom a long time ago. Thanks for sharing the recipe. I think next weekend may be wonton weekend!

    ReplyDelete
  2. you forgot the most important ingredient of all... love.

    ReplyDelete
  3. Here's my wonton recipe:

    1) Pick up cell phone
    2) Open contacts
    3) Scroll to "Shirley"
    4) Hit "Send"
    5) Politely ask sister-in-law for wontons
    6) Tada!

    ReplyDelete

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