How to Make Wontons
How to Make Wontons
In Chinese, the word Won Ton means 'cloud bird'. They are little parcels of meat, chicken, sea-food or vegetables, wrapped in a flour wrap or pastry, which look like birds, when assembled. Sometimes won-tons look like clouds. They can be eaten in soups, deep fried or for main meal, as Won-ton Noodle Soup.
The 'wrap' is mostly bought ready made, in packets, sold chilled or frozen. They are 4 inch square and very thinly rolled, like rice paper. The fillings can be made in various combinations like
1. pork or beef mixed with either shrimp or crab meat or lobster.
2. Same variations can be made with beef or chicken meat.
3. Mince fish and shrimp.
4. Vegetables like celery, lettuce, spring onions, leeks, mushrooms, on their own as vegetarian choice, or mixed with the previous three.
Serves 4-6
Ingredients
- 250 gm. Won Ton wraps, approximately 40
- For the filling;
- 400 gm. pork/beef meat or fish or chicken
- 6 uncooked king prawns or shrimps, finely chopped
- 1 egg white
- 1 tsp. light Soya sauce
- 1 tsp. sherry
- 1/2 tsp. sugar
- 1 tbsp. corn flour (the one used for custard)
- A pinch of salt
- 1 tbsp. finely chopped spring onions
Instructions
- Puree meat/fish/chicken in a food processor, until smooth.
- Add all other filling ingredients and mix well. Leave aside for 30 minutes or longer, for the flavours to mingle.
- Hold one won-ton wrap in one palm, place 1 teaspoon of the filling in the centre.
- Now wrap it in one of the following ways, keeping on a floured plate:
- A. Dab water onto the warp, in a circle around the meat. Pull all 4 corners together, press and twist, making a 'purse'.
- B. Dab water on the edges and fold the wrap over the stuffing, making it into a rectangle. Fold edges towards you, with thumbs on each side. Push the top ends towards the centre, making it into a flower shape. Press to seal.
- C. Fold wrapper over the filling to make a triangle. Press to seal edges. Moisten corners of triangle, twist the triangle, bringing front of one corner in contact with back of other corner and seal.
- Other shapes can be made too, observe in restaurants, next time you eat won-tons there.
- Boil a pan of water with a little salt.
- Add won-tons gently. They will sink. Allow to boil until they float.
- Remove with a slotted spoon and drop in cold water. This will wash off the starch and stop them for sticking. They are now ready to be added to soups or eaten with chilli sauce and Soya sauce or on their own. They can also be shallow fried in a pan and eaten with chilli sauce, sweet plum sauce etc. Won-tons can also be deep fried, on medium heat, until golden.
Notes
- Boiled won-tons will last in the fridge for up to a week.
- Deep fried won-tons can be prepared well in advance and frozen or chilled. Reheat in microwave or low oven or lightly re-fry.