homemade wontons

This easy recipe from Delish.com makes for some quick and delicious homemade wontons.

Wonton Soup

pork

soy sauce

Chives,

tsp. rice wine vinegar

cornstarch

grated ginger

garlic

red pepper flakes

sesame oil

square wonton wrappers

water

chicken broth

ginger

garlic cloves, smashed

tbsp. Sliced green onions,

I tried this to the letter the first time (it was good!) and the second, I altered it to my specific tastes and I am super pleased with it! 

For the broth I used mushroom broth and a small box of chicken bone broth. 

I halved the ginger and tripled the garlic, cause I love it. Lol 

I also added Wood Ear mushrooms to it, they are my favorite from hot pot soups. 

Thanks for the recipe, it really helped me to find a place to start!

Very nice recipe, but portions and instructions should be tweaked. First Louise’s tip is great! Also DOUBLE the broth like I did. 
Definitely a recipe I will keep and remake!

Great recipe! Used up whole pack of wonton wrappers (30 pieces) I added extra cup of stock and 2 cups water as I didn’t think would be enough broth. Added baby carrots and Bok Choy. Really happy with results. Only filled 1/2 teaspoon of pork mixture, next time will fill more.

My kid made it. It was awesome!! Definitely recommend

very beautiful and soothing and delighted recipe!

Awesome !! The whole family loved it. When the leftovers were reheated the next day the husband and kids didn't want to share.
Make this recipe as it is written !!

I made this last night, it was terrific. I cheated a little and used frozen potstickers. Also, I did not remove the garlic and ginger, it added a nice bright flavor. I added baby bok choy.

I made these to the letter on the filling , but added a few more ingredients and accidentally added a tsp of red pepper flakes , instead of 1/2 tsp, but they came out great! Just the right spice for me. Also added spinach, mushrooms, and more white wine vinegar to broth. Plus cilantro and chives!

Delicious and so quick and easy if you have on hand a few items from fresh groceries and pantry.  Make the wontons the day before using and either refrigerate or freeze.  Add a couple of minutes to cooking time if you freeze wontons.  So so good! Gin Bell

https://streaming.hearstdigitalstudios.com/manual_upload/580e55e6bbddbd308fd944b3/mp4/Wonton_Nachos_FINAL_1477335001_4000_hd_v3.mp4

Wonton Nachos Are The Most Unexpectedly Awesome Game-Day Snack!

Asian Chicken Dumplings (Two Ways). Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!

Chicken Asian Dumplings (Two Ways)

chicken

green cabbage

green onion (roughly chopped)

fish sauce

pepper

dumpling wrappers

cabbage leaves

Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.

Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.

Brush all four edges of the wrapper with water. (This helps it stick together.)

Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

Add about 1 to 2 inches of water into the bottom of your pan or wok. Make sure not to submerge the bottom layer of the steamer with water. Bring the water to a simmer.

Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.

Add in dumplings and cook for about 10 minutes until they are fully cooked. Discard cabbage and serve immediately.

For the steam method:

Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.

For the pan-fried method:

Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.

Tofu and Chive Wontons in Chili Broth

wontons wrappers (mine were 3” squares, SEE NOTES)

oz extra firm tofu (frozen overnight then thawed)

garlic chives

Neutral oil (for cooking)

tbsp vegetarian oyster sauce

tsp Chinese five spice powder

salt (or

tbsp corn starch

wonton broth

tbsp chili garlic sauce (,

tsp doubanjiang (or more chili sauce)

tsp sugar (adjust according to desired taste)

tbsp rice vinegar

sesame seeds

tsp sesame oil

More chili sauce

scallions (for garnish)

If using frozen wonton wrappers, be sure to thaw it at room temperature.Be sure to completely thaw your wrappers and allow it to come to room temperature so they&#39;ll ne very pliable. This will make it easier to handle and work with the wrappers to make your worntons.

WRAPPERS

Freeze your block of extra firm tofu at least overnight. No need to press.

Be sure to completely thaw you’re tofu. Afterwards, press the tofu. The tofu will release a lot of water!

Finely chop the chives. Then crumble the tofu.

Heat a large pan over medium heat. Once hot, add in the oil. Saute the chives and tofu for 3-4 minutes. Allow any excess liquid from the tofu to evaporate. Season the mixture with vegetarian oyster sauce/stir-fry sauce, five spice powder, and salt. Mix well.

Add in the corn starch and the mix well. This will help absorb any excess moisture and help bind the mixture together.

Turn off the heat and transfer the filling to a bowl and leave to cool before using.

PREPARE THE FILLING

You can watch the video for a complete step-by-step.Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers at room temperature so they’re pliable and won’t easily break. Place 1 wrapper on a flat surface or on your palm. 

Dip your finger in the bowl of water and trace the edges of the wrapper. Add 1/2 – 1 tbsp of the filling (note that the amount of filling will depend on the size of your wrapper and type of fold you’re doing).Press down the filling to pack it tightly. Fold the wrapper into half until you have a triangle. Carefully press down on the filling to remove any air pockets. Then seal the edges tight.

 Flip over the triangle. Carefully press down the centre of the triangle. Dab one bottom corner of the triangles with water.

Afterwards, bring both ends together.  Press down both tips to seal well. Repeat this for the rest of the wrappers until you have all your wontons. 

While you work on each wonton, you can cover your made wontons with a towel to prevent them from drying out.

IMPORTANT WONTON FOLDING TIP: Be sure to keep the sides/edges of the wrapper cleaning try not to get any of the filling on it. This way you&#39;ll be able to seal the wontons well. When filling gets on the edges of the wrapper, some of the oil will make it slippery and hard to seal the wrapper together.So the bottomline: keep the edges as clean as possible! :)

MAKING THE WONTONS

Heat a large pot with water. Add a pinch of salt. Leave to boil over medium high heat. Once the water is boiling, add in 8-10 wontons, or depending on the size of your pot.   Leave to boil for 2-3 minutes, moving around with a spoon to prevent the wontons from sticking to the bottom, until the wontons float and wrappers are translucent.  Remove from the water and transfer to a large plate or bowl. Repeat this for the rest of the wontons. 

Don’t discard the water after cooking since it’ll be used for the broth.

COOKING THE WONTONS

Mix the broth, chili garlic sauce, soy sauce, sugar, vinegar, sesame oil, and sesame seeds in a bowl. Feel free to adjust according to your desired taste. Pour over the cooked wontons. Enjoy while hot!If you want another dipping sauce instead of the chili broth, you can also check out my dumpling dipping sauce recipe here!

PREPARE THE CHILI BROTH

Place wrapped uncooked wontons on a tray. Make sure there is enough space between each one so they don’t stick. Cover the tray/container. Leave to freeze for 3-5 hours until hardened before transferring to a container or bag.Make sure to seal the bag/container very well to prevent the wontons from possible drying up. Too cold temperatures can cause the wrappers to dry up and cause cracks.

STORING AND FREEZING WONTONS

Boil the wontons directly from frozen, do not thaw.

To cook frozen wontons:

We made a double batch first go, so glad, we have eaten them for the last 3 main meals straight. Love the wonton and the soup. Will absolutely try more of your recipes. Thank you so much for sharing!

Tried it tonight for me and my mother and we loooooved it 🤤 That was my first try making homemade wontons and I'll definitely make some more very soon for my friends! Thanks again for your great recipes ✌️😊

I love your recipes....keep making more like these❤

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Wonton Soup

Chicken Asian Dumplings (Two Ways)

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Top 3 homemade wontons recipes from across the web

The most viewed homemade wontons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wonton Soup

Chicken Asian Dumplings (Two Ways)

Tofu and Chive Wontons in Chili Bro...

The most viewed homemade wontons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine