Best Authentic Wontons

The month of May brought several blessings to celebrate.

1. I graduated with my Master’s in Publishing and Writing from Emerson College!

2. I accepted a job offer with America’s Test Kitchen! I’ll be their new Email Marketing Specialist. I start on June 8th, and I can’t wait to return!

3. On the last day of May, I made wontons.

Do you remember my post on Lessons in Chinese Cooking? Well, I finally got around to making wontons, and they came out exceptionally well thanks to Mrs. Chang’s detailed instructions and infinite kitchen wisdom.

When I made wontons with her, we folded them like this:

Folded Wontons
Folded Wontons

Aren’t these beautiful?!

My boyfriend helped catch me in action and take step-by-step photos for how to fold wontons. I shall now impart my wisdom unto you so that you can make the most glorious wontons at home.

Best Authentic Wontons

Filling (same as for steamed pork buns, fyi)

  • 3/4 pound ground pork
  • 1 egg
  • 3 scallions, chopped
  • 1 box of frozen spinach, thawed and chopped (or 1/2 bag fresh spinach, sautéed, cooled, and chopped)
  • 2 teaspoons sesame oil
  • 2 tablespoons sherry
  • 2 teaspoons fresh ginger (chopped or grated)
  • salt and pepper to taste
  • optional ingredient: 1/8 teaspoon of Hondashi (a seasoning of sorts that can be made into a fish stock – adding a little of this brings out the flavor of everything else very well)

Wrapper 

To Make the Filling…

1. Take your ground pork and put it in a medium-large mixing bowl.

2. Chop the scallions, defrosted spinach (or sautéed and cooled spinach), and fresh ginger. Add that to the mixing bowl.

4. Add the sherry, sesame oil, egg, and spices (salt, pepper, and Hondashi if you have it). In this step, add as much liquid as you need in order to make the mixture sticky. You don’t want it too thin (too much liquid/oil) or too dry (not enough).

5. Take your hands (or chopsticks or a fork) and mix the filling together, making sure all ingredients are evenly incorporated. Wash your hands and set aside.

How to Fold Wontons

Step 1 for Making Wontons
Step 1

1. Add a small amount of filling to the middle of the wonton wrapper. Fill a small dish with water and set that beside you. Dip your finger into the water and wet the top edge of the wonton wrapper.

Step 2 for Making Wontons
Step 2

2. Fold the bottom edge of the wrapper up to meet the wet top edge. Press down to create a seal.

Step 3 in Making Wontons
Step 3

3. Take the now sealed top edge and make a small fold towards you. The fold should hit the top of the meat filling. this ensures a tight seal.

Step 4 in Making Wontons
Step 4

4. Now, grab the left and right side of the wonton wrapper and fold it down so that the two ends meet in the middle. The motion is curved so that by the time your two hands meet, your hands have moved in a half circle meeting at the bottom-most point. Does that make sense? In other words, the wonton should look like your typical tortellini.

Step 5 in Making Wontons
Step 5

5. To create the seal, dip your finger into the water bowl and wet the bottom left inner edge of the wonton.

Step 6 in Making Wontons
Step 6

6. Finally, take the right side and bring it over to the left, creating a seal with the wet left edge. The two ends will not completely overlap, just those inner edges.

The final product should look like this:

My folded wontons
My folded wontons

Don’t worry if it takes a few tries to get the perfect fold. As long as you have a good seal, your filling won’t come out!

To Cook the Wontons

1. Bring a large pot filled with water to a boil.

2. Put as many wontons as you would like into the pot to cook. You can refrigerate the wontons for a day or so, or you can freeze them to use again later.

3. Once the wontons begin to float, let them cook for another minute or so. If there are many wontons crowded into the pot, add an additional minute just to be sure. Then they are ready to eat!

You can simply take a slotted spoon and place the wontons on a plate. Have some soy sauce, sriracha, and sesame oil on the ready for dipping sauces.

OR…and this is my favorite…make the easiest wonton soup ever.

Wonton Soup

1. As the wontons are boiling, grab a clean soup bowl and add your seasonings and fixings. I usually like to chop up one fresh scallion, mince a small amount of fresh ginger, 1/4 to 1/2 teaspoon of sesame oil, 1/2 teaspoon of sriracha, and a little salt and pepper. You can add almost anything that makes sense. Mrs. Chang had special pickled radishes you can find in an asian foods market, and she also had these little baby shrimps you can find in the asian foods market. This is your chance to get creative!

Ingredients for Wonton Soup
Ingredients for Wonton Soup

2. When the wontons are done, take a slotted spoon and add your wontons. Then, take a ladle and add some of the wonton water into the bowl. Mix it all around, and there you have it! Those seasonings will flavor that water so that it doesn’t just taste like boiled water, trust me.

Easiest Wonton Soup
Easiest Wonton Soup

Have fun with this! Please comment with any questions, concerns, or success stories. Have a wonderful week!

Lessons in Chinese Cooking

Happy New Year everyone! I hope you all had a restful, joyous holiday season full of delicious food. My immediate family resides in Ohio, so I was there for about 10 days delighting in family recipes. This holiday was different for me, however, as I met my boyfriend’s family for the first time! His parents are from Shanghai and have resided in Atlanta for a long time now. His mother has the reputation for being an amazing traditional Chinese chef, so I was even more elated with the opportunity to bond and learn a few things from her repertoire!

My flight was delayed four hours, but this did not deter me from missing lunch. Thank goodness.

First, I witnessed Mrs. Chang make scallion pancakes. Her version is a little puffier than you’ll find in Chinese restaurants, but the flavor is the best I’ve tasted. She uses bread dough, fresh scallions, black sesame seeds, and sesame oil to create this masterpiece. The pancakes are placed in a skillet with a little olive oil and water. The pan is then covered so that the pancakes steam until the water evaporates. The heat is then turned on low so that the pancakes have a chance to brown on both sides without getting burned. Note: I am going to attempt these recipes for myself and then provide the full recipe on the blog to be sure I convey the best tips and tricks.

Scallion pancakes
Scallion pancakes

Then I watched as she created steamed pork buns, or shengjian bao. She used the same dough for these as for the scallion pancakes. The dough was broken apart into small balls and rolled out to be round and flat, about the size of a typical sand dollar and about a quarter inch thick. The main ingredients for the filling include ground pork, ginger, garlic, scallion, sherry, one egg, salt, and pepper. From what she told me, I am going to recreate these myself and post the recipe with exact ingredients and measurements. She put a small amount of the ground pork filling in the middle, and then made folds upwards that met in the middle. The buns are cooked the same way as the scallion pancake, with oil and water until the water evaporates, and then the bottoms are browned on lower heat.

Steamed Pork Buns
Steamed Pork Buns

The next day she taught me how to fold wontons and make wonton soup. Mrs. Chang used Twin Marquis wonton wrappers from the Asian supermarket. These have the same filling as the steamed pork buns. You just put a little filling in the center of the wrapper. Take a little water and wet the top edge of the wrapper. Fold the bottom edge of the wrapper “hamburger style” up so that it meets the dampened edge. You then fold the top edge in towards you, and finally fold the two sides down so that they meet at the bottom. You wet one of the edges and then press them together. They kind of look like Italian tortellini! The wontons are then boiled in water until they float to the top. In the meantime, take your bowl and add salt, pepper, sesame oil, fresh scallion, and fresh ginger. When the wontons are done cooking, all you do is ladle the wontons with the hot water into your bowl. So easy!

Folded Wontons
Folded Wontons

Finally, one of the best lunches we had there included a roast chicken stuffed with fried rice. Oh my goodness gracious. The chicken was marinated overnight and came incredibly tender. The fried rice absorbed the flavorful juice from the chicken – need I say more? Again, once I gather exact measurements and ingredients, all will be revealed on how to make this!

Roasted Chicken with Fried Rice Stuffing
Roasted Chicken with Fried Rice Stuffing

What new things did you learn while cooking over the holidays? I hope these discoveries inspire some of your culinary adventures in this new year!