Chinese Dumplings and Wonton are one of the favourite foods in my household, from any cuisine. If you haven’t tried them before, think little pastry parcels stuffed with spicy meat, then steamed, boiled, added to soup, or deep fried. You can make your own pastry but this is one recipe where I don’t mind buying premade wonton wrappers – otherwise you’re up for a fair bit of work rolling and cutting out many little squares. You should be able to find Wonton wrappers at any Asian grocer. If you want to try making your own I have had decent results using a pasta machine and pasta recipe to make the dough. The most common filling is minced pork, but chicken works well too. The recipe below is one that I made up so I can’t vouch for its authenticity – but it is delicious anyway!
This recipe makes a decent meal for 2, or an entree for 4. It’s up to you whether you steam the Wonton and serve with soy sauce for dipping, or drop them into an asian style soup. I’ve never tried deep frying them, so let me know how it works out if you do!
Recipe: Chicken Wonton
- 250g/1/2lb minced chicken breast or thigh
- 1 tsp finely diced or grated ginger
- 1 clove garlic, mashed or diced
- pinch salt
- 1/2 tsp sesame oil
- 1 tbsp fresh coriander, chopped (optional)
- 1/2 tsp Chinese 5 spice
- 1 spring onion, finely diced
- 1 pack Wonton wrappers
- Mix all of the filling ingredients together.
- Sprinkle some flour over a board. Fill a small bowl with water.
- Lay one Wonton wrapper on the floured board. Place a heaped teaspoon of filling in the middle of the wrapper.
- Dip a finger in the bowl of water, and brush a line of water down two adjacent edges of the wrapper, to help it stick.
- Lift one of the points of the wrapper and fold diagonally in half so that the 2 dry edges line up with the moistened edges.
- Smooth out the edges and press down firmly with your forefingers. Try to squeeze out any air bubbles inside the wrapper.
- Moisten one of the corners of the triangle you have formed. Lift each of the corners, folding over and squeezing the points together.
- You’ve made a Wonton! Put it aside on a non stick surface (a sheet of oiled baking paper works well) and repeat the process until you’ve run out of filling or wrappers.
- To cook, the simplest method is steaming. You can use any vegetable steamer but for cooking a lot, the stackable bamboo steamers are best. Rub a little oil around your steamer so they don’t stick, and don’t overcrowd.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4