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Wonton Recipe
​Wonton (pronounced "hún tún" or "hún tun" in Chinese pinyin, pronounced "wÄ›n tÄ“n" in Cantonese, and "wonton" in English) is a traditional ethnic pasta of the Han nationality in China. Wonton originated from northern China, is similar to dumplings and is typically eaten with broth.
[history]
Seen as a traditional food in China, the wonton originated in Northern China and was viewed to be a sealed bun without holes, they called it ‘Huidun’ (meaning chaos). But as the Chinese characters started to form, it formulated the name of ‘wonton’.
Wontons may be more than 2000 years old back in Han Dynasty. Wontons are moulded into are-crescent and were originally used in sacrificial and worship practices. Shops would temporarily close during the Song Dynasty’s Winter Solstice Festival (960-1279), and each family made wontons as sacrificial offerings for worshipping ancestors. Later, all members of the family shared the wontons.
In wealthy and honoured families, a plate of sacrificial wontons is called the “Hundred Flavor Wontons” that featured many flavours with various fillings. Wontons became common among ordinary people, after the Southern Song Dynasty (1127-1279)
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Main ingredients: 175g minced pork
24 (3.5 inch square) wonton wrappers
340g chopped fresh vegetable
Main ingredients:
175g minced pork
340g chopped fresh vegetable
24 (3.5 inch square) wonton wrappers
1tsp.
Chopped green onion and ginger
3 cups
Flour
1/4 tsp.
Sugar
1 tsp.
Sesameoil
2 tsp.
Chinese cooking wine
1½ cups
Butter
Moderate
Soy sauce and chicken powder
1tsp.
Salt
Main ingredients:
175g minced pork
340g chopped fresh vegetable
24 (3.5 inch square) wonton wrappers
Preparation:
Combine pork, sugar, wine, soy sauce, green onion and ginger in a large bowl. Mix well then let it sit for 10 minutes.
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Directions:
The process of making wonton varies from one region to another. The simplest way is to place, roll it up using a chopstick, and press the top corner and bottom to seal it.
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Or,
Using one teaspoon of filling can be put in the center of each wonton wrapper. Moisten all 4 sides of the wontons wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press the edges firmly to seal it. Bring left and right corners together above the filling. Overlap the tips of these corners, then moisten and press together.
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While for the soup:
1. Boil some chicken soup.
2. Carefully place wontons (usually 10 – 15 wontons for each person) into boiling soup without crowding.
3. Cook for 3 – 5 minutes till the wontons float to the surface.
It’s best to serve with some white pepper powder, several drops of sesame oil, and oyster oil.
Wonton wrapper is thinner than dumpling’s and looks like crystal after cooking. The broth is important to the taste of wontons while to dumpling, the dipping sauce is crucial.
Wu, A. (2019, July 15). How to Cook Wontons. Retrieved from https://www.chinahighlights.com/travelguide/chinese-food/wonton.htm
