Quote:
Originally Posted by JustLovelyJenn
Ursy, would you mind sharing your wonton recipe? Wonton soup is certainly on my list, its my favorite comfort foods!!!
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Sure! I cook very much by feel, so I don't have a specific recipe (hope that's ok, I know some people like exact quantities but I tend to chuck stuff in and see what happens).
I just use the wonton or gow gee wrappers from the supermarket. They are not exactly the same but I think both are good.
I have made them from scratch once but I usually don't have the time, but here are my notes:
https://www.evernote.com/shard/s13/s...e39957e9b48533
For the filling, I usually grab some mince (most often chicken or pork). Not too lean, a bit of fat is good (like sausages and hamburger, you need at least a bit of fat for the texture). Usually half a pound of mince will give you about 30 wontons.
I add a bit of any of these things to taste, according to mood (a bit of all of these would probably be too much, just pick what you have on hand / what you feel like)
Garlic, ginger, lemongrass, spring onions, onions, cilantro, lemon zest
Soy sauce, maggi seasoning, rice wine, chilli sauce (sriracha is the best!), sesame oil, chinese five spice, any other asian spice you like.
I put these in the food processor and give them a whiz. If they get caught up the sides and fail to get moving, I might add some of the mince to get things rolling. If your food processor is big enough you could add all of the meat if you like, mine is just a little one so I don't.
You could also add a bit of carrot for some colour if you felt like it. Sometimes I do just because I like to encourage my family to eat less meat and more vegetables.
Once everything is mixed together, you might want to do a taste test and adjust seasonings. I either pan-fry a little ball of it or drop it in a small pot of boiling salted water or stock for a few minutes.
Once you've got the filling to your liking, it's time to make your dumplings!
This is a good visual guide:
http://pinterest.com/pin/62698619782720850/
Basically find the one that pleases you most and get folding! I like the 5th one down, it's similar to the way my grandmother taught me to fold them, only the wrappers she used were square. In fact, I don't know if you could call any of the other designs wontons.
You get a feel for how much filling goes in each wrapper. If you are going to deep fry them, don't use quite as much filling because you could end up with raw middles.
Put them on a tray lined with baking paper and freeze. Once frozen, you can put them in a bag.