Wontons (餛飩) are a kind of Chinese-style dumpling that are very popular in China, Taiwan and Hong Kong. As with many different types of Chinese cuisine, different provinces in China have different names and different cooking methods for this very popular dish.
For example, people in Sichuan call wonton “Chao Shou” (抄手) and they serve wonton in a chili oil sauce and white sesame paste without any broth. In some provinces in China, people like to serve wontons in a broth and with some garnish that can include eggs fried crepe thin then thickly sliced, zicai, (紫菜) and green vegetables.
There are also many different recipes for the wonton fillings. This article is a basic recipe for wonton with a pork and shrimp/prawn filling. You can either deep-fry or boil the wonton in a soup as you desire and if you want your wonton to have a really interesting texture you could add some chopped fresh water chestnuts.
You can check out the article “Authentic Chinese Fried Wonton Recipe” for more history and stories about wontons. You can also check out how to deep-fry wontons.
If you can’t purchase wonton wrappers in your local Asian/Chinese supermarket or if you even want to be more adventurous and make your own wonton wrappers at home, you can check out this article about “Chinese Wonton Wrapper Recipes” for information about how to make wonton wrappers. This article contains 3 different recipes about how to make wonton wrappers at home.
The ingredients for this basic pork and shrimp wonton are very easy to get hold of but I need to share a couple cooking tips before you start making your filling. For the pork mince, you need to buy pork mince that contains 30% fat for the best results. More would be even better as it will improve the taste and texture of the filling. Mince that contains 20% fat or lower will make the wonton filling texture harder and it won’t taste the same.
For the shrimp/prawns, I like to hand chop the shrimps. I use the flat surface of a knife to flatten the shrimps first then I will chop them. You can also use a food process to process half of the shrimp but do leave half of the shrimp to chop by hand. By making the wonton filling this way you can make your wontons taste better and the texture will be a lot better.
Edited by Liv Wan
- 280g (10 ounces) shrimps, peeled and de-vine
- 100g (3.5 ounces) fatty pork mince
- 3 spring onions, chopped finely
- 2 thin slice ginger, roughly chop
- 25-30 sheets of wonton wrappers
- Some plain flour for spread on the plate in case the wonton stick on the plate or stick together.
- 1 teaspoon salt
- 2 tablespoon light soy sauce
- 1 teaspoon rice wine
- ¼ teaspoon ground white pepper
- ¼ teaspoon white sesame oil or blended sesame oil
- Process half of the prawns, pork, ginger and all of the seasonings in a food processor.
- Roughly chop the other half of the prawn, add it into the step 1 mixture and add spring onion and mix them evenly. The roughly chopped prawns will improve the texture of the filling.
- Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the pastry tightly. You can brush a little bit of water onto the edges to help the wrappers to stick. Place the wonton on a plate with a layer of thin plain flour on it.
- You can store wonton in the freezer.
- You can deep-fry these wontons if you like. Check this recipe “Authentic Chinese Fried Wonton Recipe” for more information.
- You can also boil the wontons first then serve them in a hot chicken broth with some vegetables, fried egg, and zicai, for a delicious wonton soup.
- You can serve your deep-fried wonton with some sweet chili sauce, ketchup or some light soy sauce. This deep-fried wonton makes a great snack.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|