Homemade Wontons

Recipe from: thibeaultstable
Image Credit: Ann

Homemade Wontons

“Easy to make and freeze well.” Ann

Filling:

1 pound finely ground pork

1 1/2 piece ginger grated or minced

2 to 3 cloves of garlic

4 chopped green onion

1/4 cup chopped cilantro

1 egg, beaten

2 teaspoons Shaoxing wine

2 teaspoons sesame oil

Salt

White or black pepper

1/2 cup chicken stock

Preparation:

Make the Filling:

Place ground pork in a bowl. 

Add Shaoxing wine, grated ginger, garlic, cilantro, green onion, sesame oil, salt and pepper.

Mix well using hands. 

Fry small piece to test for seasoning. 

Adjust to suit taste.  

Mix in egg and chicken broth.

Filling Wontons:

Moisten edge of dumpling/wonton wrapper with water. 

Add a spoon of filling and fold, pleat and seal. 

Place on parchment paper.  If not cooking same day, place tray in freezer and when frozen 

store in freezer containers.

Cooking Wontons:

Bring a pot of salted water to a boil.  

Cook in batches.  

Serve in wonton soup or in chili broth.

Wonton Soup:

Chicken Broth (Preferably homemade)

Sliced mushrooms

Broccoli

Chopped green onions

Heat chicken broth.

Add broccoli spears and sliced mushrooms and cook until done.

Ladle soup into bowls. 

Add cooked wonton dumplings, sprinkle with chopped green onion and serve.

Wontons in Chili Broth:

Inspired by: Eating Club Vancouver

2 to 3 cups chicken broth

1/8 cup peanut oil

Julienne ginger

2 cloves garlic, minced

1 tablespoon chili paste

Chinese Black Vinegar

Drizzle of Sesame oil

Drizzle of chili oil

Chopped green onion.

Heat chicken broth.

In a bowl, mix together peanut oil, ginger, garlic, chili paste, Chinese black vinegar, chili oil and 

sesame oil.

Stir into hot Chicken broth. 

Pour over cooked wontons and sprinkle with chopped green onions.

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