My friends start coming back from vacation and we gathered around my house for a few days last week. I decided to make some wonton in soup. Wonton is a kind of Chinese dumplings that is usually served with soup or noodles in soup. They are very easy to make and serve. Usually, Chinese families make “making wonton” as a family activity. So if you’re interested to do some culinary activities with your friends or family, this is definitely a good choice!
Wonton’s ingredients are usually shrimp, pork and Chinese black mushroom but I’m allergic to crustacean so I replaced shrimp with bak choy. Here are the ingredients:
- minced pork and prawns chopped into small pieces (1:1 ratio)
- 5-6 Chinese black mushroom (adjust according to the size of mushroom you have)
- 1 packet of fresh wonton wrappers
If you won’t be adding shrimps like I do, replace it with 1/2 bunch baby pak choy and a bit more on the minced pork portion. The ingredients’ portion varies accordingly, so just take aware of what to add less or more while you are making them. Usually 150-200 grams of minced pork and prawns will be enough for a packet of wrappers.
Before wrapping, you must season the meat. It will best if you season them and leave them in the fridge for at least 15-20 minutes. Preparation as follows:
Seasoning for pork:
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp cornflour
Seasoning for prawns:
- 1/2 tsp chicken powder
- 1 Tbsp egg white
- a pinch of salt
- pepper (optional)
Instructions to other ingredients:
- Wonton wrappers must be kept in the fridge until you need to use them. DO NOT open the package if you’re not using them at the moment because they will dry up.
- Soak the Chinese black mushrooms in water for 10-15 minutes, then change new water and soak it for another 10-15 minutes
- Squeeze the mushrooms and dry them, then chop them into little (cube) pieces
- Wash and dry your baby bak coy, then chop them into little pieces
How to wrap Wontons:
- Prepare a small dish of water. Water will be the “glue” for our wonton wrappers!
- Take a piece of wonton wrapper and put it on your one of your palm.
- Take a scoop of the ingredients and place it at the center of the wrapper. DO NOT be greedy!! Putting too much in a wrapper will cause “explosion” when you boil them in soup. Don’t put more than a tablespoon… My experience is that a little less to a tablespoon will be perfect. You don’t want your wonton burst and disappear before serving 😦
- Dip your finger into the water you prepared and trace it on ALL the four sides of the wrapper.
- Fold down the wrapper which the opening ends should be facing towards you. (At this step, I usually found it more comfortable folding it up and the turn the wonton’s opening ends toward me instead of folding it down. So depends on what makes you more comfortable! There is no right or wrong!)
- Make sure you press on to all the edges and sides that are “glued” together so there will be no openings. If there are holes and openings, the ingredients inside the wonton will have the chance bursting out when boiled.
- At the closing ends (the end which two sides was not “glued,” if you used fold down method, the wonton should already be in the right position), dip into the water and wet the two corners. ** Wet alternative corners..One on the top side and one on the bottom side from different ends.
- With your thumbs and fingers holding the corners, push the corners up until the attach to each other… One’s top touching one’s bottom.
- Your wonton is ready!
Keeping your Wontons:
Wontons could be kept in the freezer as long as you like. It is always good to have some kept in your freezer so if you get too lazy too cook, just take some out and boil then in your soup. HOWEVER, before you keep them in a zip lock bag. Make sure you put plenty of cornflour on your wontons. Otherwise, they will stick to each other and force pull/tearing them will break all the wonton wrappers 😦
Serving Wontons in Soup:
- 2 cups of chicken broth
- 1 cup of water
- a pinch of salt
- chopped pieces of spring onion (optional)
I recommend to boil the wontons in water (not the water from the ingredients list) before boiling them into the soup. Beause there is a lot of flour/cornflour attached to the surface of wonton. It will slightly affect the taste of the soup. Add chicken broth and water into a pot, when it boils, add a pinch of salt and the wontons in. Add spring onions when it is ready to serve.
I had a fun time with my girl-friends! I hope you guys will have much fun with them too!