This is an entry about how to make wonton, not the conventional folding way but more Italian pasta folding way which is easier to master. The recipe makes quite a lot of wontons and the extras kept well in freezer for months. The recipe is adapted from Hungry Craving's wonton soup blog entry which is also partially 'copied' here (on the wonton folding part). I find it highly handy and all credit goes to hungry craving.
Wonton
2 cloves garlic minced
½ teaspoon grated ginger
1 tablespoon soy sauce
When a bunch is ready, deep fried (or steam or boiled, to your liking) them and made a simplified version of wonton noodle
As for the remaining frozen wontons, I took some out for defrost before going to work, and when I come home, having deep fried them, I added some homemade honey roast pork and some pak choy, and a complete wonton noodle is done, almost as good as Penang's hawker food stall (I omitted the pork lard which makes a different). The seasoning of the wonton noodle is the same as above, as for honey roast pork, it'll be another entry :)
Wonton
2 cloves garlic minced
½ teaspoon grated ginger
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ pound ground pork
¼ pound shrimp, peeled, deveined, and minced
3 tablespoons sliced green onions
1 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon dark sesame oil
White pepper
About 45 wonton wrappers
2 - 3 water chestnuts, cut into small pieces (optional)
Methods:
1. Mix together the ground pork, shrimp, minced garlic, grated ginger, green onions, 2 teaspoons of the cornstarch, sugar, sesame oil, a generous pinch of white pepper, soy sauce, oyster sauce and water chestnuts in a large bowl. If in rush, it can be used immediately but I like to let it marinate for about 4 hours in fridge.
2. Remove meat mixture from fridge & let it set to room temperature. Combine together the remaining 1 teaspoon of cornstarch and 1 tablespoon of water in a small bowl. Place 1 teaspoon of the pork mixture in the center of a wonton wrapper.
3. Using a fingertip, lightly moisten the edges of the wrapper with the cornstarch mixture. Fold the wrapper in half over the filling, forming a triangle, and eliminating any air pockets, firmly pinch the edges together to seal.
4. Lightly moisten the corners of the wrapper along the long side of the triangle with the cornstarch mixture. Fold the two corners together.
5. And firmly pinch to seal.
6. Make more wontons with the remaining wrappers and filling in the same manner. The made wontons can be boiled into soup, or I simply like them fried.
½ pound ground pork
¼ pound shrimp, peeled, deveined, and minced
3 tablespoons sliced green onions
1 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon dark sesame oil
White pepper
About 45 wonton wrappers
2 - 3 water chestnuts, cut into small pieces (optional)
Methods:
1. Mix together the ground pork, shrimp, minced garlic, grated ginger, green onions, 2 teaspoons of the cornstarch, sugar, sesame oil, a generous pinch of white pepper, soy sauce, oyster sauce and water chestnuts in a large bowl. If in rush, it can be used immediately but I like to let it marinate for about 4 hours in fridge.
2. Remove meat mixture from fridge & let it set to room temperature. Combine together the remaining 1 teaspoon of cornstarch and 1 tablespoon of water in a small bowl. Place 1 teaspoon of the pork mixture in the center of a wonton wrapper.
3. Using a fingertip, lightly moisten the edges of the wrapper with the cornstarch mixture. Fold the wrapper in half over the filling, forming a triangle, and eliminating any air pockets, firmly pinch the edges together to seal.
4. Lightly moisten the corners of the wrapper along the long side of the triangle with the cornstarch mixture. Fold the two corners together.
5. And firmly pinch to seal.
6. Make more wontons with the remaining wrappers and filling in the same manner. The made wontons can be boiled into soup, or I simply like them fried.
Simple Wonton noodle:
1 chinese wonton noodle (cook per instruction)
½ tbsp oyster sauce
½ tbsp soy sauce
½ tbsp dark soy sauce
1 tsp sesame oil
dash of white pepper
chopped spring onion
Combine the sauces & seasoning and toss the cooked wonton noodle in them until well coated. Taste and adjust seasoning according to your liking. Normally if the oyster sauce is a bit saltier type (depending on brand), I'll skip the soy sauce.
chopped spring onion
Combine the sauces & seasoning and toss the cooked wonton noodle in them until well coated. Taste and adjust seasoning according to your liking. Normally if the oyster sauce is a bit saltier type (depending on brand), I'll skip the soy sauce.
As for the remaining frozen wontons, I took some out for defrost before going to work, and when I come home, having deep fried them, I added some homemade honey roast pork and some pak choy, and a complete wonton noodle is done, almost as good as Penang's hawker food stall (I omitted the pork lard which makes a different). The seasoning of the wonton noodle is the same as above, as for honey roast pork, it'll be another entry :)
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