wontons

Mushroom Wonton Soup! Homemade wontons with mushrooms and tofu served in a rich mushroom broth. A vegetarian and vegan must!

Mushroom Wonton Soup

sesame oil

mushrooms

tofu,

garlic cloves,

ginger, grated

soy sauce

green onion, chopped

mushroom broth

vegetable broth

garlic clove,

cabbage

rice vinegar

green onions, chopped

Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook until browned and water has evaporated off. Stir often, making sure mushrooms don&#8217;t stick.

Crumble the tofu in the skillet along with the garlic, ginger and cook until heated through, about 3-5 minutes.

Stir in the soy sauce and scallions, then place entire mixture in a food processor and pulse until coarsely ground.

Take one wonton wrapper and place it on a cutting board, like a diamond. Place ~1 teaspoon of the filling in the middle of the wrapper, then lightly moisten the outside of the wrapper with water. Fold the bottom corner up to meet the top corner, making a triangle. Press down on the filling to squeeze out the air, then press down the edges to seal. Press the left and right sides of the triangle together, moisten the edges and seal.

Repeat with the rest of the filling. Set aside to enjoy now, or freeze on a layer on a baking sheet, then place in a airtight bag or container in the freezer for up to 6 months.

Make the Wontons: 

Place the mushroom and vegetable broth in a large pot and bring to a boil. Add in the garlic, ginger and cabbage, then stir to dissolve.

 Add in the cabbage and simmer over medium heat for 15-20 minutes to let the flavors deepen.

Add the wontons and simmer until the wontons float, about 5 minutes. Remove from heat and stir in the rice vinegar and soy sauce. Stir in scallions and serve.

Make the Soup: 

Biting into a wonton is biting into life.

Wonton Soup

chicken stock (no sodium preferred)

ginger

shrimp (optional)

tbsp light soy sauce (or

tbsp toasted sesame oil

lb pork

onions

tbsp ginger (minced)

tbsp Shaoxing wine

tsp salt

tsp white pepper

cornstarch

shrimp

wonton wrappers (as needed)

chili oil

tbsp white pepper

tbsp black vinegar

Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Turn the heat down to very low (1 to 2 bubbles) while you make the wonton.

In a bowl, mix together the pork, ginger, scallions, soy, Shaoxing, sesame oil, salt, and white pepper. Whisk the cornstarch with 2 teaspoons of water and mix into the filling until the pork forms a paste. Mix in the shrimp.Optional: Massage the shrimp with 1 teaspoon baking soda and 1/2 teaspoon salt and let it sit for 30 minutes before rinsing throughly, chopping, and mixing into the wonton filling.

Take a wonton wrapper and place 2 teaspoons of the meat filling near the edge. Fold/roll the wrapper up, enclosing the filling. Bring the opposite ends of the wrapper together and use a dab of water to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.

Bring a second large pot of water to boil over high heat. When the water reaches a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. They will start to float once they’re cooked through. Cook for 3-4 minutes (depending on size) or until cooked through – cut one open to check.

Strain or scoop the solids out of the broth. Taste the broth and add in the soy sauce and toasted sesame oil, to taste. Fill a bowl with the soup and add the cooked wonton and greens. Finish with scallions and enjoy!

Learn how to make your own Cantonese-style wontons at home! 

Wontons (雲吞)

oz wonton wrappers

oz pork shoulder

oz shrimp

green onion

salt

tsp sugar

0.5 tsp white pepper

oyster sauce

water

chicken bouillon

tbsp sesame oil

white pepper

Chop green onions

We'll chop our green onion into small pieces. Most (or all of it) will go into the filling, but we can optionally save some for garnish later. 

Prepare pork

We'll start by cutting our pork shoulder into slices, then into strips, and then into small bits. We don't want to mince them excessively into fine bits like our fish ball recipe - we want a bit of chewiness to it.  

Chop & marinate shrimp

Assuming the shrimp you bought was peeled + deveined, we'll chop our shrimp into roughly fingernail-sized bits. 

Squeeze & marinate pork

Before we marinate the pork, we'll want to squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly. 

Refrigerate filling

Add the shrimp and green onions to the bowl but DON'T MIX them together yet. We'll cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade. If you start folding immediately, then the wrappers will be too wet. 

Mix filling

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.

Folding wontons - Option 1

I should preface by saying there are A LOT of different methods of folding wontons out there. In our video, my dad explains two easy methods to try. 

Folding wontons - Option 2

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. 

Freezing wontons (optional)

After folding, you can cook them immediately and skip this part.

Boil wontons

Next, we'll bring a pot of water to a boil to start cooking our wontons.

Plate & enjoy

We'll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It's time to eat :)

https://www.youtube.com/watch?v=Fy-8dfRpG6E&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

Delight your guests with these tasty chicken mince gow gee at the start of your Asian-inspired feast.

Chicken and chilli gow gee

chicken mince

green shallots, ends trimmed, finely chopped

tbsp finely chopped fresh Thai basil

garlic clove, crushed

tsp finely grated fresh ginger

tsp finely grated lime rind

lime juice

red chilli, finely chopped

tsp light soy sauce

flour gow gee wrappers

Delicate home-made tortellini taste delicious in this light chicken broth.

Chicken, porcini and basil tortellini in broth

dried porcini mushrooms*

basil leaves

olive oil

square egg wonton wrappers or flour wonton wrappers*

spinach

Flavoursome pork mince wontons bathe in this beautiful chicken and prawn soup to create a magnificent Asian meal.

Combination short soup

2L (8 cups) Massel chicken style liquid stock

chicken breast

carrots, peeled,

medium green prawns, peeled, deveined

Chinese cabbage (won nga bak), finely shredded

Salt & black pepper

pork mince

2cm-piece fresh ginger, peeled, finely grated

flour wonton wrappers

egg, lightly whisked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5605379984001&=domain=taste

5348771529001-5605379984001

Pass around these delicate wontons for a gourmet finger food delight.

Crispy wonton cups with duck salad

peanut oil

(about 200 grams) single duck breast fillet

Vegetable oil, to shallow-fry

flour wonton wrappers, cut into quarters

(1 cup) bean sprouts

peeled,

green shallots, ends trimmed, thinly sliced diagonally

Vietnamese mint leaves

tsp finely chopped palm sugar

tsp fish sauce

tsp sesame oil

Vietnamese chicken in wonton cups

Vegetable oil,

(1/2 cup) peanuts

(2 cups) bean sprouts, roughly chopped

mint leaves, roughly chopped

coriander

milliliters (1/4 cup) kecap manis (sweet Indonesian soy sauce)

milliliters (1/4 cup) fresh lemon juice

milliliters (1/4 cup) peanut oil

red chillies, finely chopped

tbsp fish sauce

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. 

Simple and absolutely delicious. These pork wontons are super easy to make and packed full of flavour. Serve as is with a killer dipping sauce or in a soup!

Pork wontons

pork

scallion/spring onion (finely chopped, about 3 bulbs)

garlic (minced)

tbsp shaoxing wine (substitute: rice wine

dark brown sugar (substitute: caster sugar)

⅛ tsp sesame oil

sea salt

½ tsp white pepper

tsp vinegar rice wine vinegar

dark brown sugar

In a small saucer, combine all ingredients and mix with a teaspoon. Set aside.

Dipping sauce

Add all the wonton filling ingredients into a large bowl and mix thoroughly until well combined. Mix with either a fork or a pair of chopsticks.

Now, using the fork or chopsticks, mix mixture in a circular motion. Make sure to only mix in one direction, for about 3 - 4 minutes. The mixture will smell absolutely delicious at this point. (note 1)

Preparing the wonton filling

Place about 1 teaspoon of wonton filling onto the centre of a wonton wrapper.

Bring all four corners of the wonton wrapper together towards the centre. Squeeze the wrapper just above the filling tightly with both hands, using the thumbs, index and middle fingers. Refer to how to video above.

It&#039;s crucial to ensure the wonton is tightly sealed before moving onto making the next wonton.

Repeat until all wontons have been wrapped. Makes about 25 - 30 delicious wontons.

Wrapping the wontons

In a large pot (one that you would use to make pasta) filled with water to about just over halfway and bring to boil.

Cook wontons in 2 batches - about 12 - 15 wontons in each batch. This will ensure the pot is not overcrowded. (note 2)

Once water is boiling, cook the first batch for about 4 minutes. Similar to ravioli, wontons are cooked once it floats to the top.

Once wontons are cooked, scoop onto a serving dish with a slotted spoon.

Cook the second batch.

Serve with the dipping sauce.

Boiling wontons

https://embed.mediavine.com/videos/nputd5yqizvvz6mhmn5m

Simple and delicious. Pork wontons are little parcels of juicy, mouthwatering goodness. Packed full of flavour, these are perfect just on their own (with some form of dipping sauce) or in soups, with or without noodles.

Easy pork wontons

These cream cheese wontons can be filled with a sweet or savory filling and baked in the oven or fried! Filling ideas include cream cheese and cherry pie filling, nutella, and more!

Sweet Cream Cheese Wontons

softened cream cheese

sugar

Nonstick Cooking Spray

Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)

Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).

Fill a small bowl with water and set near the wontons.

Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.

Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.

Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.

Repeat until all wontons are filled and wrapped!

Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).

You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.

Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).

Place them on a plate lined with paper towels to cool.

To Fry:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.

Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.

The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.

To Bake:

Brush each wonton lightly with vegetable or canola oil. Air Fry at 370 degrees for 7-8 minutes, until slightly browned and crispy. Serve!

To Air Fry

https://embed.mediavine.com/videos/i9C429KQ5

Sweet Cream Cheese Wontons: Crispy Wontons fried or baked to golden perfection and filled with a sweet, two-ingredient cream cheese filling.

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