Tuesday, December 3, 2013


Boiled wontons served in sauce are very popular Chinese appetizers, and wonton soup just as popular. There are variations in different regions in China. I made them in Sichuan style.

About Wonton:

wonton (also spelled wantanwanton, or wuntun in transcription from CantoneseMandarinhúntun [xwə̌n.dwə̌n]) is a type of dumpling commonly found in a number of Chinese cuisines.
Wontons are made by spreading a square wrapper (a dough skin made of floureggwater, 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.
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)


For Wonton:

1 pack of wonton wrappers, 1 pound
For the filling:
1 pound ground pork
1 teaspoon grated ginger
2 tablespoons chopped scallions, the white part
1 egg
2 tablespoons light soy sauce
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons water
2 tablespoons corn starch

For the sauce:

1 tablespoon hot water
2 tablespoons chili oil
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon vinegar
1 tablespoon chopped scallions, the green part
½ teaspoon Sichuan pepper powder


1. Mix meat with grated ginger, scallions, soy sauce, salt, white pepper, egg white, corn starch and water in a bowl. Stir in one direction till all mixes evenly.
2. To make wontons, place a wrapper in your hand with one corner pointing toward you. Place 1 teaspoon filling on the wrapper, and then fold towards you to make a triangle. Dab water on the left corner, push the middle inward, and then bring the right corner onto the left corner. Seal it tightly.
3. In a pot, put 10 wontons in boiling water, and stir gently. Cook for 5 minutes.
4. Take out wontons into a bowl, and scoop hot water into the bowl. Add chili oil, sugar, soy sauce, and vinegar. Mix it up. Top with scallions and Sichuan pepper powder and serve.

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