Wonton Recipe

Wontons (雲吞)

These juicy, homestyle Cantonese wontons are comfort for the soul!

Prep: 50min

Total: 60min

Yield: 6

Ingredients:

• 14 oz wonton wrappers
• 12 oz pork shoulder
• 4 oz shrimp
• 2 pieces green onion
• 2 tbsp cornstarch
• 1 tsp salt
• 1 tsp sugar
• 0.5 tsp white pepper
• 1 tbsp oyster sauce
• 2 tbsp water
• 1 tsp chicken bouillon
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1 dash white pepper

Instruction:

1. Chop the green onion into small pieces. Most (or all of it) will go into the filling. Optionally, save some for garnish later.
2. Cut the pork shoulder into slices, then into strips, and then into small bits. Don’t mince them excessively into fine bits like our fish ball recipe – you want a bit of chewiness to it.
3. Chop the shrimp into small bits.
4. Before marinating the pork, squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly.
5. Add the shrimp and green onions to the bowl but DON’T MIX them together yet. Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade.
6. Wet a spoon with some water, and proceed to mix the pork, green onions, and shrimp together for about 30-60 seconds until everything is evenly mixed.
7. In general, as long as your filling is tasty and the wrapper isn’t breaking or falling apart, then my dad says not to stress too much about the wrapping.
8. For the second method, all we need is a spoon. After putting about a teaspoon of filling in the center of the wrapper, we’ll press our thumb and index fingers into a hole and drape the wrapper over the center of hole.
9. After folding, you can cook them immediately and skip this part.
10. Next, we’ll bring a pot of water to a boil to start cooking our wontons.
11. We’ll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It’s time to eat 🙂

Wonton Soup

Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!

Prep: 20min

Total: 35min

Yield: 50

Serving Size: 280 g

Nutrition Facts: servingSize 280 g, calories 234 kcal, Carbohydrate 25 g, Protein 17.5 g, Fat 6.4 g, Saturated Fat 1.3 g, Cholesterol 80 mg, Sodium 932 mg, Fiber 1.2 g, Sugar 1.8 g, unSaturated Fat 5.1 g

Ingredients:

• 50 – 60 wonton wrappers ((Note 1))
• 200 g / 7 oz lean pork mince ((ground pork))
• 200 g / 7 oz peeled prawns / shrimp (, roughly chopped)
• 1 tbsp ginger (, finely grated (1.5″ / 3cm piece))
• 2 shallots / green onions (, finely chopped (5 tbsp))
• 1 tbsp light soy sauce ((Note 2))
• 2 tbsp Chinese cooking wine ((Shaoxing wine) (Note 3))
• 1/2 tsp salt
• 2 tbsp sesame oil, toasted ((Note 4))
• 3 cups / 750 ml chicken broth ((Note 5))
• 2 garlic cloves (, smashed (6))
• ⅓” / 1 cm piece of ginger (, sliced (optional, but highly recommended))
• 1½ tbsp light soy sauce ((Note 2))
• 2 tsp sugar ((any))
• 1½ tbsp chinese cooking wine ((Note 3))
• ¼ – ½ tsp sesame oil
• Shallots / scallions (, finely chopped)
• Bok choy (, quartered, or Chinese broccoli cut into 10cm /4″ lengths (optional))
• 40 – 50 g / 1.5 – 1.75 oz dried egg noodles per person (, (optional) (8))

Instruction:

1. Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth – about 20 mashes. Don’t turn the prawn into a complete paste, small chunks are good.
2. Place wrapped wontons into a container with a lid as you work (so they don’t dry out).
3. To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
4. If using vegetables, blanch in the soup broth and place in serving bowl.
5. Ladle over soup. Serve!

Dad’s JUICY Wontons (雲吞)!

FAQ

What is the filling in a wonton made of?

What is usually in a wonton?

What are traditional wontons made of?

What is wonton broth made of?