Wontons is a traditional Chinese recipe for a classic dumpling filled with a mix of pork, prawns, water chestnuts and ginger mixed with oyster sauce, soy sauce and rice wine. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Wontons.
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This is a basic recipe for Chinese wonton dumplings with a classic pork and prawn filling. These wontons can be deep-fried or they can be boiled is soup or even steamed and served with a spicy dipping sauce. The recipe below will yield over 40 wonton.
Ingredients:
225g lean, boneless pork
225g shelled and deveined medium prawns
3 water chestnuts
2 slices ginger
1 tbsp oyster sauce (you can use home-made oyster sauce)
2 tbsp soy sauce
1 tbsp Chinese rice wine, (or dry sherry)
1 tsp granulated sugar
a few drops sesame oil
freshly-ground white pepper, to taste
Wonton wrappers, as needed (you can buy these or you can make your own with this Wonton Wrapper recipes)
Method:
Finely chop the pork and prawns then peel the water chestnuts and finely chop. Mince the ginger very finely.
In a bowl, combine the pork and prawns with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
To fill the wontons, lay one wonton pastry wrapper in front of you. (Cover the remaining wonton pastry with a damp towel to keep them from drying out). Moisten all the edges of the wonton pastry with water. Place a heaped teaspoon of your wonton filling in the centre.
Fold the wonton wrapper in half lengthways, making sure the ends meet and press down firmly on the ends to seal. Use your thumbs to push down on the edges of the filling to centre it. Keeping your thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger.
Wet the corners with your fingers then bring the two ends together so that they overlap and press to seal. The finished product should resemble a nurse's cap. Repeat until all the remaining filling is used up.
