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Homemade Wontons

4/2/2018

5 Comments

 
I think that I might like wontons better than dumpings. There's more noodle to them once they are folded up and that's what it's all about. If you want to see more visual details for how to make this one, there's a highlight reel on my Instagram page as well as a video that's posted to my feed. You don't have to use pork, I just prefer pork in all of my wontons/dumplings since it's the most fatty and flavorful meat in my opinion.

My favorite wontons EVER are from Szechuan Gourmet in CLE's Asia Town, and these remind me of them! At one point, I ate lunch there every Friday for five weeks in a row. #TrueStory
Picture
What you'll need:
Wontons:
  • 20-30 square wonton wrappers (circle shaped won't work!)
  • 1 lb ground pork (you can sub chicken, beef or veggies here)
  • 1 large egg
  • 3 scallion stalks, finely chopped
  • 2 garlic cloves, miced 1 small ginger root (about the size of the top of your pinky finger), minced
  • 2 tbsp shaohsing cooking wine (this enhanced the flavor a lot, it's kind of like rice vinegar and I found out about it from The Woks of Life blog!)
  • 2 tbsp light soy sauce
  • 1 tbsp salt
  • 1/2 tbsp white pepper
Spicy Sauce:
  • 2 tbsp light soy sauce
  • 2 garlic cloves, minced
  • 2 tbsp neutral oil like vegetable or sesame
  • 2 tsp chinese black vinegar
  • 2 tbsp chili oil
  • 1 tsp sugar
  • 1 scallion stalk, finely chopped
How to make:
  1. ​Combine the filling ingredients in a large bowl.
  2. Set a wonton wrapper on the counter with it laying like a diamond and one of the corners points towards you and is in line with your belly button. Lol, make sense?
  3. Place 1 tsp of filling in the center of the square wonton wrapper and wet all of the edges with room tempature water.
  4. Fold the bottom corner up to the top corner so that you've created a triangle. Seal all of the edges and make sure to get out any air pockets that surround the tsp of filling.
  5. From here, fold the bottom of the triangle up, one fold - about 1/4 inch. It's kind of like you're rolling it upwards a tad and the top corner and point of the triangle should still be visable.
  6. Take the two edges (left and right sides) of the diamond shape and bring them towards you to sort of "hug" around the filling. WHen then come together, cross them over each other a bit and use more water to press them together. (There is a video of this in my highlists on my IG profile.)
  7. Repeat steps 2-6 until you run out of filling or dumplings wrappers.
  8. Bring water to rolling boil and cook the wontonss in the boiling water for 10 minutes. Make sure to stir them around becuase they could stick to the bottom of the pot and rip.
  9. While the wontons are cooking, combine all of the sauce ingreidents.
  10. Pour the sauce all over the wontons and enjoy!
5 Comments
Emilie
4/16/2018 02:55:26 pm

I was wondering which veggies should we use for substitution of the pork? My husband is vegetarian. Thank you!

Reply
Stella
11/26/2018 08:43:21 pm

I’d recommend shiitake mushroom, cabbage, carrots, and yellow onion

Reply
Cecilia
8/20/2018 12:37:17 am

This looks delicious and reminds me of the wontons I had when I lived in Asia. If I wanted to make this vegetarian, what is a good veggie to substitute the meat? Thank you for a good blog! :)

Reply
Julia
1/22/2019 06:23:03 am

What wonton wrapper brand do you recommend?

Reply
Christine
2/9/2019 08:02:28 am

Your measurements listed here are different than what's posted on your Instagram stories. Which should I follow? Thank you!

Reply



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