In Chinese cuisine, you may familiar with the dishes like jiaozi (餃子), guotie (锅贴), xiaolongbao (小籠包), etc. These are all different kind of dumplings in Chinese cuisine. You may already spotted out the common things between all these dumplings which all are dough wrapped around with fillings. Most of the dough are based on all-purpose flour, bread flour or potatoes. On the other hands, the choices of fillings are more flexible. You can fill with meat, shrimps, vegetables, sweets or so on. Dumplings can be cooked in variety ways including boiling, frying, simmering, or steaming. Dumplings are found in many world cuisines, not just Chinese food. Such as Gyōza (ギョーザ) from Japan cuisine, Gujia from Hindi, and Momos from India. Today I’m going to show you how to make the Chinese dumplings called Wonton(雲呑) and the wrappers for wonton.
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.
Let’s started it shall we?
- During the sealing process, air should be pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
- For the soup-based, you can add various ingredients that you prefer.Spicy oil can be added if you are spicy-favourite person. There is no limited on what sauce or soup that you prefer.
- 30g Eggs
- 180g All-pupose flour
- 64g Water
- Corn starch
- 65g Minced pork
- 65g Shrimps
- 35g Lettuce
- 10g Green onion
- 1/2 tbsp Soy sauce
- 1tsp Grande ginger
- 1tsp Salt
- 1tbsp Corn starch
- 1/2 tsp White pepper
- 1/2 tbsp Sesame oil
- 1/2 tbsp Chicken bouillon powder
- 20g Water
- Combine all the ingredients together in a mixing bowl, mix it until you form a dough.
- Place the dough on the work desk, covered with corn starch and roll out to a very thin layer (thin like a paper). When you place the sheet under the light, it should be self-transparent.
- Cover both surface of the sheets with corn starch to prevent sticky. Cut the sheet to 5-6cm x 5-6cm to form a square wrappers.
- Cover the wrappers with semi-dried tower to keep it moisture.
- You can store the unused wrappers in a storage bag in fridge for 1 week or frozen it the freezer for 1 month.
- Minced the pork and shrimps, finely chopped the green onions and lettuce. Then add them all in a big mixing bowl.
- Add all the remaining ingredients except water in the bowl and stir well in one direction.
- 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.
- 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.
Simmer version with soup:
- 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. When the water begins to boil again, add around 1/2 cup of cold water. Repeat two times or more until the wontons become transparent and expand because of the air inside. 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.