|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Wontons (餛飩) are a kind of Chinese-style dumpling that are popular in China. As with many different types of Chinese cuisine, different provinces in China have different names and different cooking methods for this 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.
The ingredients for this basic pork and shrimp wonton are easy to get hold of and can be found in most supermarkets.
"This approachable recipe makes it easy for anyone to make a warm bowl of dumplings for a fun date night or cozy weeknight dinner." —Lauryn Bodden
10 ounces (280 grams) shrimp, peeled and deveined, divided
3 1/2 ounces (100 grams) ground pork
2 tablespoons coarsely chopped ginger
3 medium spring onions, finely chopped
60 wonton wrappers (3 x 3 inches)
All-purpose flour, for dusting
Gather the ingredients.
Process half of the shrimp and all the pork, ginger and seasonings in a food processor.
Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.
- While most general supermarkets sell wonton wrappers, you will find a greater variety and more options at East Asian and Southeast Asian food markets. Look for wrappers labeled "thin" or "Hong Kong style" for more delicate wontons.
- For the pork mince, you need to buy pork that contains 30 percent 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 percent fat or lower will give the filling a harder, drier texture and it won’t taste the same.
Different Ways to Serve Wontons
- You can boil the wontons and serve them in hot broth for wonton soup. Add leafy greens, such as baby bok choy, or other vegetables for a heartier soup.
- Add boiled wontons to a noodle soup.
- You can deep-fry these wontons if you like. Serve them with some sweet chili sauce, ketchup or light soy sauce. Deep-fried wontons make a great snack.
- Serve the boiled wontons bathed in red chili oil, sweet soy sauce and a splash of vinegar.
How to Store and Freeze
Leftover cooked wontons can be stored in the fridge in an airtight container for up to 3 days. Make sure the wontons aren't touching, as the skins could stick together and tear. You can reheat them in the microwave for about 45 seconds (add a little water to the container and cover loosely), or steam them on the stovetop for about 5 minutes, just to heat through since they are already cooked.
The wontons can be stored prior to cooking. Keep them covered in the refrigerator overnight to cook the next day.
They also freeze wonderfully: Lay the uncooked wontons out on a baking sheet so they aren't touching and place in the freezer for a few hours, or until frozen through. Transfer frozen wontons to freezer bags or containers and use within three months. There's no need to thaw frozen wontons; simply cook according to the recipe.