Forget about meatloaf or warm apple pie; when I think of comfort food, wontons are among the first things that come to mind. Nothing makes me feel better after a long day out in the cold like a hot bowl of chicken broth soup with little packages of joy floating on top, adorned with ribbons of bok-choy or gai-lan (also known as Chinese broccoli). After all, directly translated from Cantonese to English, wonton means “swallowing clouds”, and if made correctly, these heavenly little meat-filled pillows will taste just like that.
A traditional Chinese staple stemming over 1,000 years, wonton styles vary from region to region, all with different fillings from pork to shrimp to vegetables. The versatility of how they’re prepared as well as how they’re eaten is expansive. I usually make a large batch of wontons, freeze them, and then take them out whenever I want to boil them in some soup, boil them without soup to dip in soy sauce, or even just deep fry them.
When I was growing up, it was sort of a family tradition for all of us to sit together, chat and laugh, and wrap wontons. My parents would usually comment on how we were wrapping them incorrectly or putting too much filling in them – giving us perennial adjustments. At the time, I thought they were being overly critical, but now looking back, I think they were just trying to teach us how to do it right, so that the filling wouldn’t explode out of the wrapper when we boiled them. Fair enough. What better way to learn how to do something right than to get told you’re making a mistake?
My recipe comes from my father, who makes it seem like making wontons is as easy as riding a bicycle. The marriage of shrimp and pork for this dish is sealed together by a dash of sesame oil and soy sauce with a handful of chopped green onions. Once you get the hang of wrapping them, you’ll find yourself making these wontons quickly.
I find wrapping wontons rather therapeutic (a weird side of me where I enjoy assembly-line sort of work), but the one thing I don’t enjoy very much is deveining shrimp, which should be done. I have to admit that although it’s gotten easier the more times I do it, it still takes me awhile. Don’t be discouraged though and read this tutorial or watch this one (if you need to…because you could be a professional deveiner for all I know!) on how to devein shrimp.
1 16 oz. package of square wonton wrappers (can be found in your local Asian grocery store) – yields about 45-50 wrappers
1/2 lb. of ground pork
1/2 lb. of shrimp, peeled, deveined and chopped
2 – 3 stalks of scallions, thinly chopped
1/2 tbsp of soy sauce
3 tsp of rice vinegar
1 tsp of sesame oil
1 tsp of granulated sugar
pinch of salt
pinch of black pepper
1. In a small bowl, lightly beat the egg and set aside.
2. Preparing the filling: In a medium mixing bowl, add the pork, shrimp, scallions, soy sauce, rice vinegar, sesame oil, sugar, salt and pepper. Mix thoroughly using one hand.
3. Wrapping the wontons: There are a few different ways to wrap wontons, but I prefer wrapping them like triangles (the easy way) or wrapping them as the boat style (just one extra step!).
–Triangle shape: Put one wonton wrapper in the palm of your hand positioned as a diamond pointing upwards. Put half a tablespoon of filling in the center. (Do not overfill the wonton because they will fall apart when you cook them.) Using a spoon, add a thin layer of egg wash alongside the two top edges of the wrapper. Fold the bottom to the top, forming a triangle, pushing out as much air as possible, and then pressing the edges together to seal it.
–Boat style: Perform the steps of the triangle shape. Add egg wash to one of the two side tips and overlap one side over the other. The shape will look like a little boat with a pillow of filling in the center.
4. Repeat folding instructions until all the wrappers have been used. Put wontons in a single layer on a baking sheet until finished.
5. Cook the wontons as desired:
–To eat wontons alone without soup: Bring a large pot of water to a boil over low-medium heat. Add the wontons in the water (making sure there is enough room for them to move about freely) and gently stir every couple of minutes (to ensure the wontons don’t stick to the bottom of the pot) for about 5 to 8 minutes. You will know when they’re done when they float to the top. Check the wontons for doneness. When the wontons are done cooking, drain the pot and then and put the wontons in a bowl. Serve with soy sauce for dipping.
–To eat wontons in soup: Bring a large pot of water to a boil over low-medium heat. Add the wontons in the water (making sure there is enough room for them to move about freely) and gently stir every couple of minutes (to ensure the wontons don’t stick to the bottom of the pot) for about 5 to 8 minutes. You will know when they’re done when they float to the top. Check the wontons for doneness. When the wontons are done cooking, drain the pot and then and put the wontons in a bowl.
While the wontons are cooking, boil chicken broth with some salt and pepper to taste in another pot over medium heat. Add in some sliced bok-choy or gai-lan in the boiling soup for a few minutes until tender. Ladle the soup and vegetables in a large bowl and then add five or six wontons to each bowl. Garnish with some chopped scallions.
–To eat the wontons deep-fried: Heat oil in a deep frying pan to 360 degrees F and add wontons in small batches to the oil. Deep fry until they turn a golden brown, about 2 minutes. Remove the wontons with a slotted spoon and drain the oil on paper towels on a plate.
–How to freeze wontons: Wrap a baking sheet with saran wrap. Put each wonton in a single layer on the baking sheet (without overcrowding them so they don’t get stuck together). Leave the baking sheet in the freezer overnight. In the morning, remove the wontons and put them in a bag and keep them in the freezer. Do not defrost the wontons if you want to boil them, but do defrost them if you want to deep fry them.
–What to do with excess filling: If you end up with any extra filling, a good way to use it up is to roll about a tablespoon of filling into a ball – sort of like a mini-meatball, and repeat until all the filling is used. You can boil these meatballs in soup or freeze them the same way as you’d freeze wontons to use later.