Basic Won Ton
Submitted by pwillis
Handmade pork and shrimp wontons with Chinese mushrooms and water chestnuts. Crunchy, savory, and loaded with umami, this classic filling recipe includes step-by-step folding instructions for picture-perfect dumplings.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minIf you’ve ever bitten into a restaurant-quality wonton and thought “I could never make these at home," prepare to surprise yourself.
This classic Chinese filling combines ground pork, chopped shrimp, dried mushrooms, and crunchy water chestnuts into little parcels of pure umami goodness.
The oyster sauce and soy bring depth, while the water chestnuts add that signature snap in every bite.
Once you get the folding technique down (and it’s easier than you think), you can boil them in soup, pan-fry them crispy, or steam them for a lighter take.
Kitchen Tips
- Keep wonton wrappers covered with a damp towel while working to prevent them from drying out and cracking
- Freeze uncooked wontons in a single layer on a sheet pan, then transfer to bags for up to 2 months
- For wonton soup, drop them into simmering chicken broth with bok choy and a drizzle of sesame oil
Variations
- Swap the pork for ground chicken or turkey for a lighter filling
- Add a teaspoon of grated fresh ginger and a splash of rice wine for extra kick
- Go all-shrimp for a seafood version that pairs beautifully with a sweet chili dipping sauce
Ingredients
Directions
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.
Shell, devein and wash prawns. Chop into very small pieces.
Peel and crush water chestnuts with the flat side of the cleaver.
If you don’t have a cleaver, chop the water chestnuts into very fine pieces.
Combine mushrooms, prawns, water chestnuts, pork and green onion.
Add all other ingredients and mix well.
1 teaspoon of filling is used for each wonton.
With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
Fold one corner to cover the filling.
Fold once more, about ¾ inch.
Turn the won ton so that the triangel is toward you.
Dampen the left corner with a little water.
Swing the right corner away from you and place it on top of the dampened left corner.
As you make this fold, simultaneously pull the filling toward you with your middle finger.
Cook as desired.
You should finish with a little “hat-like” effect.
Comments