Wonton is a type of bread, the difference is they have fillings inside and are eaten after being steamed or boiled. It is a Chinese main course which is made up of pork and shrimp filling, wrapped in a damp cloth of flour and salt. Wontons are mostly served drowned in a bowl of soup and noodles. This tasty meal is the best way to satisfy any craving for Chinese without having to leave the house. It is easy to make and mostly served hot. Follow through with this recipe and thank me later! Enjoy!
- All-purpose flour – 1 cup
- Water – ¼ cup
- Salt – TT
- Shrimps [chopped] – 100g
- Beef [minced] – 100g
- Corn flour – ½ oz. tbsp.
- Ginger [chopped] – ½ tsp
- Garlic [chopped] – ½ tsp
- Brown Sugar – ½ tsp
- Chives [spring onion] – 1 tbsp.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces to form a bar and cut them evenly approximately 2 centimeters each. Use this method in any recipe that calls for wonton wrappers.
- Press the cut dough into a disk and roll over it with a rolling pin to make a flat disk. Cut with a round cutter if necessary.
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- Leek – 50 g
- Ginger – 1 tsp
- Chicken stock [onion, carrot, chicken thigh] – 1 liter
- Pak choi – 4 leaves
- Light soya sauce – 200 ml
- Salt -TT
- Chives [spring onion] – To garnish
- Rice noodles -100g
- Place Broth ingredients in a saucepan over high heat. Add white ends of shallots if leftover from Wonton filling.
- Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using.
- Blanch the vegetables in the soup broth and place in a serving bowl.
- Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
- Ladle over soup. Serve together and enjoy!