Monday, February 25, 2008

Want a Wonton?

Being that I go to college thousands of miles away from home, I don't get to have mom's Chinese home cooking very often. So, I had her send me some easy recipes so I could try them on my own! One of my favorite recipes is wontons because not only are they super convenient when you don't have time to cook, but they are also tasty. It's also really fun to make. Here's the recipe:

Mom's Wonton Soup


For the wontons:
  • About 1lbs. Ground Pork
  • 1 lbs. Shrimp (Or about 30 large shrimp)
  • 1 1/2 cup Chicken Broth
  • 1/4 cup Water
  • 4 tbsp Soy Sauce (or to taste)
  • 3 tbsp sesame oil
  • 1 1/2 tbsp Corn Starch
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 3 tsp White Cooking Wine
  • 1/2 tsp Sugar
  • 100 Wonton Wrappers (found at most Asian Markets)
Defrost wonton wrappers. In a separate bowl mix the corn starch, soy sauce, sesame oil, white cooking wine, white pepper, salt, and sugar and set aside.

Lightly puree the ground pork in a food processor or blender. Un-shell and de-vein the shrimp and cut into bite sizes (1/2 inch pieces). Transfer the pork and shrimp into a large mixing bowl. Add the corn starch mixture, chicken broth, and water. Combine thoroughly.

Take one wonton wrapper in your palm, and add one small spoonful of the pork mixture in the middle of the wrapper. Dip your finger into water and wet all four edges of the wrapper.

Then fold one edge of the wrapper over to form a triangle. Wet the two tails of the triangle with your finger. Lightly press the middle of the long side of the triangle to make a small indentation.

Finally fold the tails towards each other and you've made one wonton! You will get better with the folding with each wonton (it's like origami with food!). Boil some water and cook one wonton for 3 minutes to test if you like the taste and texture. If not, add more soy sauce, broth etc.

This recipe will make close to 100 wontons. If you are not making all of them, separate each of them and cover so they don't get smushed. Put them in the freezer and they will last you up to a month.

For the wonton soup:
  • 1 1/4 cup Chicken Broth
  • 1/2 cup Water (for the broth); approx. 4 cups Water (for large pot)
  • 5-8 Wontons (or as many as you like)
  • 2 Shiitake Mushrooms (or bella mushrooms, if you don't have any) optional
  • 2 or 3 branches of Chinese Broccoli (or any other vegetables you prefer) optional
  • Handful of Noodles optional
  • Soy Sauce to taste
  • White Pepper to taste
Fill a large pot half way with water and bring it to a boil. Add the noodles and stir occasionally. After 5 minutes of cooking, add the wontons and cook for another 3 minutes until the wontons float. Strain and place in the serving bowl.

Add the chicken broth and water to a small pot. When the broth has boiled, add the vegetables and mushrooms into the pot and cook for 2 minutes. Then pour the broth, vegetables, and mushrooms into your bowl. (You can always just have wontons by themselves with broth.)

Serve and Enjoy!
- Michelle


Deborah said...

I've only made wontons once before, but it's been quite awhile. I should try these out!

Erin said...

What a great idea! I love that you included the detailed step-by-step images of the folding process.

michelle said...

thanks for the pictorial! last time i tried to make dumplines (i.e., the first time), they were not the world's most esthetically appealing (although they did taste good).

epicurious eateries said...

Hi. Susan sent me this link. I recently started my own food blog. Feel free to take a look. I'd love to help y'all post too!


epicurious eateries said...

It helps to be a second semester senior taking 3 classes. Haha. We should cook together sometime!