I just loveee Wontons! I had them growing up in my dad’s restaurants; I’ve had some at Chinese Noodle-Style restaurants; and I’ve had it in Chinatown served with a side of piping hot peanut butter noodles! It wasn’t until I had kids, that I was inspired to make my own because I seldom go out to eat. Who knew it was so easy to make?! My version is a bit different from regular Chinese take-out restaurants that often use soy sauce, not fish sauce. All you need are wonton wrappers, ground pork (turkey works too), fish sauce and scallions (everything else is optional).

* 3/5/20- Updated with photos of the chili oil version and how to photos .

Picture Walk

Ingredients

Ground turkey or pork ( I use one package from Costco’s pack of 3)

3 tbsp fish sauce

1tsp chicken bouillon powder ( I use Maggi brand or replace with 1/2 tsp Maggie seasoning soy sauce or msg)

5 Scallion stalks minced

1-2 packs Hong Kong style wonton wrappers ( from Asian supermarket)

Steps

1- Thoroughly mix all ingredients above except for Wonton wrappers.

2- Wrap wontons. Put in 1 tsp of meat in the center and fold across diagonally to tuck one corner under the meat. I must’ve put about 1.5 tsp because I was in a hurry to finish making them. You should end up with a triangular shape with 3 sides (refer to photos above). Dampen one end with water or scrambled egg and press the two pointy corners together ( kind of like a C Shape). I’d say pretty much as long as it’s folded somehow and there are no inside contents sticking out, you are good to go. Super Diaries also has a great step by step photo on various ways wontons can be folded here.

3- Bring water to a boil and dump in wontons being careful not to overcrowd it. Allow the water to go back into a boil, until they all float on top and boil for another 3-5 minutes after. Add another 3-5 minutes of cooked from frozen (cut one open before taking them all out). Don’t overcook it because it can get gooey and fall apart. In a small soup pot, maybe do 12-15 pieces per batch. Scoop out into serving bowl.

*Note: If you let it sit too long in a regular bowl, they can fall apart and all get clumped together. Chose a way below to finish it off or just have them plain!

**Note: Uncooked wontons can be frozen single layer at a time or layered with parchment or plastic wrap paper in between. Of course mine are overcrowded as usually due to lack of time. Once frozen, it can be put into a ziplock for busy nights and a quick meal. Takes longer to boil when boiling frozen frozen.


Ways to eat them:

A-You can eat it plain the way it is.

B- Szechuan style with a drizzle of chili oil, a little soy sauce (start with 1 tsp) and scallions or make it kid friendly and use about 1/2 tsp sesame oil instead, with a little splash of soy sauce and minced scallions.

C-You can also turn it into a soup and after you fish the wontons out and add fish sauce and vinegar to taste (start with 1/2 tsp); and a drop of sesame oil; topped with optional white pepper to taste and minced scallions. I sometimes add to any leftover soup I have.

D- You can never go wrong with deep frying them! I like to deep fry cheese wontons (will be doing another post in that).

E- Upgrade your instant ramen and make it more filling by throwing in a few.

Don’t you just love how versatile and easy this wonton recipe is? What do you like to put in your wontons? Sometimes, I like to add minced shrimp, shiitake mushrooms and water chestnuts to the meat mixture to mimic what I get sometimes at Chinese Noodle Restaurants in Chinatown .

Disclaimer: Hopscotch Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. By purchasing through my affiliate link(s), you are actually helping to support Hopscotch Mom! Thanks for all your support!

Leave a Reply

Your email address will not be published. Required fields are marked *