This dish comes from China but has been adapted by the inhabitants to suit the local taste. Similar to ravioli, wonton is made with rice flour and filled with ingredients such as shrimp, pork, egg, and spices. There are many kinds of wonton dishes: fried wonton, wonton soup or wonton and noodle soup are a few examples.
Fried Wonton Recipe…
• 4 dried black mushrooms
• 1 leaf bok choy
• 1 green onion
• 1 slice ginger
• 1/2 pound ground pork
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• Pinch of salt
• 1 egg, lightly beaten
• 3 cups oil for deep-frying, or as
• 48 wonton wrappers, or as needed
• Water, as needed
Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.
In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt. Add the lightly beaten egg and the vegetables. This is the wonton filling.
Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse’s cap, wetting the edges to seal
Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. When they turn brown yellow, take them out and put on a gridiron. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. After that, put them on some lettuce, thin sliced tomato, mint.. in a plate, garnishing them with sauce made from tomato and potato. Then we have good-smelling, crisp fried wanton looking very delicious.
Soup Wonton Recipe…
• 18 – 24 won ton wrappers
• 1/2 pound boneless lean pork,
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• a few drops sesame oil
• 1 teaspoon sherry
• 1/2 teaspoon sugar
• 1 green onion, finely minced
• 1 teaspoon cornstarch
• 2 dashes of white pepper
Water for boiling won tons
• 4 1/2 – 5 cups chicken stock
• green onion, thinly sliced, as desired
• a few drops sesame oil (optional)
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse’s cap. Repeat with remaining won tons.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.