Description
Classic Chinese wontons recipe. Wontons are a kind Chinese dumplings often served in soup. Much easier to make then most people think since the dough is store bought. All ingredients should be easy to find if you can find an asian grocery shop.
Ingredients
Scale
Filling
- 500 g minced pork
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp msg (optional)
- 1/4 tsp salt
- 2 tbsp finely chopped ginger
- 2 eggs
- 250 g Chinese / napa cabbage
- 30 g dried shiitake mushrooms
- 1 leek (around 400 g and 250 g after cleaning it) or 250 g scallions
- 0.5 dl water (if fillings becomes too dry)
Wonton Dough / Wrappers
- 2 packs of wonton wrappers (80 wrappers). 2 packs weigh 400g.
Broth and Toppings
- 7 dl water
- 1/2 tbsp miso paste or soy sauce
- 100 g bok choy
- 50 g bean sprout
- 50 g cucumber
Instructions
- Wonton wrappers will be frozen so take them out one day before. Just put them in the fridge and they will defrost.
- Put shiitake mushrooms in hot water (from water boiler) and let them sit for around 30 min or until they are soft.
- Cut up cabbage, scallions or leeks, shiitake mushrooms and ginger into small pieces. This is shown in the picture bellow. For ginger, first peel it by scraping it with a spoon and then chop it.
- Then add all filling ingredients, except for water, into a big bowl. Mix it all together and add the water if the filling does not stick together. I use my hands for the mixing.
- Then start wrapping the wontons. Add around 1 tsp – 2 tsp of filling to each wonton. This is shown in the picture below.
- Put the wontons on a tray in one layer. Either freeze them or cook them now. This is shown in the picture below.
- Next is to cook them. Add water to pan and heat up.
- Cut up bok choy so they are in separate leaves. Cut cucumber to they are either in thin strips or slices.
- Once it start boiling, add miso paste or soy sauce, bok choy and wontons. Let cook for 5 min.
- Add bean sprout and cucumber and cook for 1 more min.
- Done.
