About Wonton :
A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húntun [xwə̌n.dwə̌n]) is a type of dumpling commonly found in a number of Chinese cuisines.
Preparation and Filling:
Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt)flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
The most common filling is ground pork with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at the point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit, without being pre-cooked.
Shapes and cooking method:
Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape.
The most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. Its flat profile allows it to be pan-fried like a jiaozi (pot sticker) in addition to being boiled or deep-fried.
A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo'sbindle made by tying all four corners of a cloth together. The much larger Korean deep-fried dim sim has a similar shape, but wontons in this configuration are more commonly served in soup.
A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).
Ingredients:8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
chopped cilantro (optional)
Asian chili paste (optional)
Method:Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
Tips:1.You can also add veggies if you prefer,if u want to add ,
2 carrots, thinly sliced on the bias- about 1 cup
4 cups bag baby spinach.