Homemade Wontons, a batch recipe that leaves you with ready made meals, and you can decide to have them crispy or boiled in broth!
Homemade Wontons, how do you like them? Crispy and crunchy or pipping hot in a savory broth?
A few weeks ago, I posted a recipe for "Chinese Dumplings" and you might wonder, what is the difference between a dumpling and a wonton? Wouldn't you consider wontons a form of dumpling? And there are so many variations of dumplings in Chinese cuisine too.
There are many definitions out there but in my opinion, wontons are a form of dumplings. Dumplings are basically balls of dough made from flour and they may or may not have any filling in them. They may be sweet or savory. Meat filled savory dumplings usually have wrappers that are thicker and have a doughy texture. They are usually eaten with a dipping sauce although there are variations of it being served in broths. Wontons, on the other hand, have a much thinner wrap, a silken texture, and they are usually served in a broth. Wontons can also be deep fried till golden brown and crispy, served as am appetizer or side dish.
Just like "Chinese Dumplings", making homemade wontons is so much better than buying the frozen ones from the store. There are no preservatives added, and you can make a large batch and freeze them. I tend to be very generous with the filling and always end up with pretty large wontons.
We often have the wontons as part of a one dish meal, like a bowl of noodles. One of Kian's favorite Singapore hawker dish is Wonton Noodles, which is a frequent weeknight one dish meal for is. I'll share the recipe for Wonton Noodles in my next post!
by Miss Crumbs-A-Lot
1 lb Minced Pork
1 lb Shrimp (shelled, deveined and minced)
1 tbsp Shao Xing Cooking Wine
1 tbsp Soy Sauce
1/2 tbsp Sesame Oil
4 cloves Garlic
1/2 tsp Salt
1/2 tsp White Pepper Powder
50-55 Wonton Wrappers (3x3 inch squares, extra thin)
1 egg (beaten)
1. Prepare the filling by mixing all the ingredients together.
2. Place about 1 tbsp of filling in the middle of the wrapper.
3. Fold the wrapper into half to form a triangle and seal the edges using the beaten egg as a sealant.
4. Place the wontons on a tray, ensuring that they do no touch one another, and place them in the freezer.
5. Once they are frozen, you can store them in Ziplock bags or containers.
6. To cook them, you may deep fry them in oil at 350 degree for 3 - 4 min or until golden brown. Or boil them for 15 min (if fresh) or 20 min (if frozen) and serve on its own in wonton broth or chicken broth.
Makes 50-55 pieces
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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