Homemade Wontons

Homemade Wontons have been a familiar dish in my family, either cooked as Wonton Soup or Deep-Fried Wontons.  My signature recipe, though its simple but is always well liked by my children and grandchildren.  The recipe can be viewed here  Since I have made the 'Spicy Wonton Sauce'  and shared in my previous blog article, I am also sharing this Wonton recipe, both from the same source to all who loves Wontons.  This is a yummy recipe and easy to make before hand, keep in the freezer, and as and when you don't know what to cook, this makes a life-saving meal.

Ingredients:

Wonton wrappers (store bought)

300 g. minced pork (with slightly more fat)

200 g. shrimps (peeled, deveined and finely chopped)

1 tsp. fresh ginger (peeled and grated)

1 egg yolk (lightly beaten)

1 stalk spring onion (finely chopped)

1 tsp. cornflour

1 tsp. sesame oil

1 tsp. sugar

1 1/2 tbsp. light soy sauce

Dashes ground white pepper

Methods:

• Place all the filling ingredients in a large mixing bowl.  Stir to mix everything.  Take care not to over mix so that your meat filling won't turn tough.  Let them marinate at least 1 hour or overnight.
• To wrap, get a piece of wonton wrapper, with a spoon, scoop the filling and place in the middle of the wrapper; wet the edges of the wonton wrapper to seal, push the air out as much as you can.  This will give you a nice and tight looking wontons once they are boiled.  Pinch to seal well, so your filling won't dislodge from the wonton.  Do not put too much filling inside the wonton wrapper, the filling may not be cooked through while the wonton wrapper is already turning soggy from all the boiling.
• Since I am making these wontons ahead of time, I arrange them on a large baking sheet lined with a parchment paper.  Place them in the freezer for 1 hour.  They will harden, but not 100% frozen yet.  You can transfer them to a freezer bag to save freezer space and they won't stick to each other anymore.  When ready to cook, do not thaw, just place them in boiling water, you may add a few seconds or a minute to make sure they are cooked through.

• To cook the wontons, bring a pot of water to a boil.  Add in the wontons and give them a quick stir so they won't stick to the bottom of the pot.  Do not overcook, about 3-4 minutes is what it takes, as the wonton wrappers are usually thin, turn mushy and torn apart from too much boiling.
• Using a slotted spatula, lift out the cooked wontons, divide them into separate bowls, drizzle the spicy chili sauce on the wontons.  The amount is up to you, adjust according to your preference.  Toss the wontons with the sauce. Garnish with chopped spring onions/parsley/coriander.

This recipe is adapted from 'what to cook today' with some adjustment to suit my cooking preference.