Chinese wanton (soup based, but available to make it pan fried)
Wonton(雲呑) is a type of Chinese dumpling. You may find it the Chinese jiaozi and wonton are quite similar. And yes they do look very similar but the main differences between jiaozi and wonton are the wrappers and the portion of the fillings. Wonton is tended to be smaller and with smaller portion of fillings (around 1/2 teaspoon) ; jiaozi is a lot bigger than wonton, you normally wrap 1 or 2 tablespoon of fillings per jiaozi. On the other hand, wonton’s wrapper is in square shape and made by: egg, water, and flour; jiaozi’s wrapper is in round shape and made by water and flour only.
For wonton, the most common filling is minced pork and shrimp, and seasoned with salt, soy sauce, sesame oil, chicken bouillon powder, minced ginger, water, and finely chopped green onion. Sometimes I will add some sweetcorn and mushrooms. It is pretty much anything that you want. If you can’t finish them all in one day, you can store it in the freezer up to 1 month. Uncooked wontons only.
In this recipe, I will show you how to simmer it and some choices of soup-based. Feel free to pan-fry it or mix it with sauces to enjoy the wontons instead of using soup-based. It is entirely up to your choice.
Chinese wanton (soup based, but available to make it pan fried)
Wonton(雲呑) is a type of Chinese dumpling. You may find it the Chinese jiaozi and wonton are quite similar. And yes they do look very similar but the main differences between jiaozi and wonton are the wrappers and the portion of the fillings. Wonton is tended to be smaller and with smaller portion of fillings (around 1/2 teaspoon) ; jiaozi is a lot bigger than wonton, you normally wrap 1 or 2 tablespoon of fillings per jiaozi. On the other hand, wonton’s wrapper is in square shape and made by: egg, water, and flour; jiaozi’s wrapper is in round shape and made by water and flour only.
For wonton, the most common filling is minced pork and shrimp, and seasoned with salt, soy sauce, sesame oil, chicken bouillon powder, minced ginger, water, and finely chopped green onion. Sometimes I will add some sweetcorn and mushrooms. It is pretty much anything that you want. If you can’t finish them all in one day, you can store it in the freezer up to 1 month. Uncooked wontons only.
In this recipe, I will show you how to simmer it and some choices of soup-based. Feel free to pan-fry it or mix it with sauces to enjoy the wontons instead of using soup-based. It is entirely up to your choice.
Open in Cookpad AppSteps
- 1
For the fillings: Minced the pork and shrimps, finely chopped the green onions and lettuce. Then add them all in a big mixing bowl.
- 2
Add all the remaining ingredients except water in the bowl and stir well in one direction.
- 3
Generally add the water a little by each time in the fillings and keep stirring in one direction until the water is fully absorbed. Do this until all the water used up. Fillings should look sticky and gluey.
- 4
Assembling:
Flat one piece of the wrapper in the palm of you hand, spread a small amount (1/2 teaspoon/ 5g) of filling in the centre, leave 1/4 space for each edge, and seal the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Repeat until all the fillings are used up.
- 5
Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the wontons in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom.
- 6
Transfer to a bowl/ container.
Add 1/2 tablespoon of soy sauce, 1 teaspoon of chicken bouillon powder, and 250-300 ml of the wontons water in the bowl, stir well. Sprinkle some chopped green onion on top as decoration. Serve immediately. Enjoy.
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