(pictured: a bowl with three plain wonton, boiled and ready to be placed in broth)
There are certain dishes made in certain cultures that become synonymous with family. For a family in Central America it might be the tamale, for my family growing up as Chinese-Americans, one of those dishes was the humble but beautiful wonton. It was making this dish that we sat around the table, everyone who was home, and dug in the mixing bowl pulling out small scoops of meat and then wrapping them in fresh wrappers or “skins”
1 large pack of wonton wrappers.
Thin or thick, Hong Kong style or regular, doesn’t matter. Try out different kinds to see which one you prefer. Thick skins can be easier to work with the first time around.
(keep reading for the recipe and more!)
1/2 lb coarsely ground pork
1/2 lb 30-35 count shrimp shelled and deveined, chopped into roughly 1/2″ – 3/4″ chunks
4 water chestnuts, chopped
2 Tbs. finely chopped green onion
1 tsp ginger, microplaned
1 Tbs oyster sauce
2 tsp soy sauce
1 Tbs Shaoxing rice wine
1 tsp sugar
1 tsp salt
1 tsp chicken powder (Knorr chicken powder or equivalent)
2 Tbs Finely ground black pepper and white pepper to taste.
1/4 tsp sesame oil (or to taste)
Mix all the ingredients together well and allow flavors to mix for a half an hour.
When you’re ready, put a small amount of meat mixture (make sure to get a bit of shrimp in it) into the wrapper and fold horizontally into a long rectangle.
Bring the bottom right and left corners together, while allowing the top edge to roll over forming the shape. (see the video for visual instructions)
Once they are wrapped, you can lay them on a cookie sheet and freeze them. Once frozen you can bag them in a ziploc bag for future use.
You can also fry them before putting them into broth.
If you choose to boil them, use a separate pot of water to boil the wonton before placing them in a bowl of broth.
4 cups chicken broth
2 tsp. soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste (optional)
Salt and black pepper (to taste)
1 green onion, thinly sliced
Bring ingredients to low boil.
Cha siew (Chinese roast pork)
Gai Lon (boil separately and leave slightly al dente before placing on top)
Lettuce sliced in 1″ strips (if you like wilted lettuce)
Noodles (Hong Kong style has a whole egg taste to it, thin or thick style noodles, flat rice noodles)
The recipe is flexible and you can vary it quite a bit to suit your tastes.
Try it and be creative.
I hope you enjoy!