- 1lb ground pork
- 1 pack wonton wrappers
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp steak spice
- 1 tbsp dehydrated chives
- 1 tsp ground ginger
- 1 clove garlic grated *optional
- 1 tsp chili flakes * optional
I am a huge fan of Asian food. I probably cook and eat as much Asian as I do Italian in a week….and that’s a lot. My love stems from my wonderful experience as a waitress in an Asian restauraurant as a teen. The owner of that restaurant (Mme Lee) and her incredible family became a second family to me.
Mme Lee’s husband and chef of the restaurant (Sammy) was like a second dad to me. I was blessed with the opportunity to have him show me how he wrapped wontons, spring rolls and egg rolls while we worked together. Wrapping wontons might seem like a simple task but I can say with certainty that it isn’t.
I’ve had wonton soup in too many restaurants and a lot of them wrap the wontons in such a way that the noodle gets soggy. When they’re weren’t soggy it was the ratio of dough to filling that was ridiculous. In my opinion the way Sammy taught me to do them is ideal. The dough is tucked snuggly around the filling which makes it possible for the dough and filling to cook in the same amount of time. The ratio of dough to filling is just right (as opposed to restaurants who put a pea sized amount of filling).
Since I’ve learnt how to wrap them, I’ve always used his method combined with my filling blend.
- Mix all the ingredients together until you get a homogeneous texture (this can be accomplished by mixing by hand or using a stand mixer)
- I like creating an assembly station by laying out multiple wonton wrappers in a few rows (for easy cleanup I like to lay them on a plastic tablecloth or in a tray lined with saran wrap)
- Then I scoop about a tsp of filling onto each wrapper
- Then I do the fold (see the image I included for a visual cue), start by having your wonton square placed in front of you on a diagonal (looks diamond shaped) .
- Take the left corner and fold over the filling towards the right pulling it taught.
- Roll the right corner over to the left (this will give you a cone shaped wrapper, the bottom corner should be slimmer and the top corner larger….almost like a bouquet of flowers)
- Take the bottom corner and bring it up over the filling and tuck it in front of the filling
- Then take the top corner and stuff it in front of the filling in the exposed hole at the top (this should leave no filling exposed)
- Remember practice makes perfect. You might bust a few in the beginning or underfill a few, but once you get the hang of it, it’ll be well worth it.
- I love to freeze all the wontons on the tray (lined with saran wrap) in a single layer NOT touching one another. Once frozen you can transfer them to a freezer bag.
- When you wish to have a bowl of soup all you have to do is boil your broth (I like taking chicken broth, adding plenty of grated ginger, green onions and a dash of soy at the beginning of the cooking. And finishing with a little fresh ginger and green onion before serving)
- Toss in your wontons straight from the freezer into the boiling broth, about 4-5 noodles per person, and cook for 7-10 minutes.
You could always boil the wontons in water, strain and serve with peanut sauce poured over, sprinkled with sesame seeds and green onions and you have a hunan style dumpling.