Classic Chinese Wontons
Wontons are healthy and great to have ready in the freezer.
Preparation Time20 min
Cooking Time10 min
Total Timeunder 1 hour
Recipe CourseHot Appetizer
Taste and TextureLight, Meaty, Salty, Savory
- 6 oz (175g) ground pork
- 2 scallions, white and green parts, finely chopped
- 4 oz (115g) shiitake mushrooms, stemmed and finely chopped
- ½ in (1cm) piece fresh ginger, peeled and shredded
- ½ tsp Asian sesame oil
- 1 tbsp chopped cilantro
- 1 tbsp soy sauce
- Freshly ground pepper
- 1 large egg, beaten
- 20 wonton wrappers
- Cornstarch, for the baking sheet
- Lettuce or napa cabbage
- Steamer, bamboo preferred
- A wire rack
Mix the pork, scallions, mushrooms, ginger, sesame oil, cilantro, soy sauce, and pepper.
Spoon a teaspoon of the pork mixture into the center of a wrapper. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal. Transfer to a cornstarch-dusted baking sheet.
Fill a large saucepan about one–fourth full of water and bring to a boil. Line a steamer with lettuce and add the wontons. Place the steamer on a rack so it sits above the water. Cover and steam the dumplings for 10 minutes or until cooked through. Serve at once.
Wonton Soup: Instead of steaming the wontons, cook them in a rich chicken broth, along with such vegetables as sliced bok choy, baby corn, or chopped Chinese broccoli. Simmer 10 minutes or until wontons are cooked.
Prepare ahead: The wontons can be covered with plastic wrap and refrigerated several hours in advance.
Freezing Information: Uncooked wontons can be frozen for up to 1 month. Good with soy sauce or your favorite dipping sauce.
2008 Dorling Kindersley