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Spicy Wontons SERVES : 2 | PREPARATION TIME 20 MINUTES | COOKING TIME 25 MINUTES
Embark on a journey through time as we unravel the captivating history of wontons. Dating back centuries, these iconic Chinese dumplings have a rich and storied past. Originating in the Tang Dynasty, wontons have evolved and spread across different regions, each leaving its unique imprint on the dish. From the humble beginnings of simple stuffed pockets to the elaborate variations found in different Chinese provinces, wontons have captured the hearts and palates of food lovers worldwide.
Wontons make the perfect street food due to their portable and convenient nature. These bite-sized dumplings are easy to eat on the go, offering a burst of flavors and textures in each bite. Whether steamed, fried, or in soup, wontons satisfy cravings and provide a delightful street-side culinary experience.
Chinese dumplings encompass a diverse range of flavors and styles. From the delicate and translucent Har Gow (shrimp dumplings) to the savory and aromatic Xiao Long Bao (soup dumplings), each variety offers a unique taste experience. Whether steamed, boiled, or fried, Chinese dumplings captivate with their exquisite fillings and skillfully crafted wrappers.
The term "wonton" originates from Cantonese, a variety of Chinese language. In Cantonese, "wonton" (pronounced "wahn-tahn") translates to "swallowing clouds." This poetic name refers to the shape of the dumplings, which resemble small clouds floating in a bowl of soup.
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Spicy Wontons SERVES : 2 | PREPARATION TIME 20 MINUTES | COOKING TIME 25 MINUTES
INGREDIENTS
170g Minced Pork
3 Spring Onions, finely chopped
1 tsp Sesame Oil
1 tbsp Chinese Rice Wine
Pinch of Salt
Pinch of White Pepper
1 tsp Dark Soy Sauce
2 tsp Light soy sauce
1 tsp Corn Flour
20 Wonton Wrappers
1 Egg, beaten
Spicy Sauce Ingredients
1 tsp Black Rice Vinegar
4 tbsp Chinese Chilli Oil
3 tbsp Light Soy Sauce
3 Garlic Cloves, minced
1 tbsp Honey
1 tsp Sesame Oil
METHOD
Prepare the filling & sauce
Place all of the wonton ingredients (except the wonton skins and beaten egg) into a food processor, whiz for 30-45 seconds until everything is chopped finely and well mixed.
In another bowl mix the sauce ingredients together and place to one side.
Assembling the dumplings
Angle a wonton wrapper on your hand so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of beaten egg along the top two edges of the wrapper. Place 1 tsp. of filling into the centre of the skin. Fold the bottom tip to the top tip to form a triangle and pinch along the edges sealing the wanton and squeezing out the air to securely enclose the filling. Then fold the two corners together to create an ingot shape, brushing with a little more water to help them stick together. Repeat until all of the filling has been used.
Cooking
Place your Wontons onto non stick steamer paper and steam for 6 to 8 minutes. Once cooked all the way through serve with your spicy sauce
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
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