Ginger and vinegar dipping sauce
Preparing the wonton filling
Add all the wonton filling ingredients into a large bowl and mix thoroughly until well combined. Mix with either a fork or a pair of chopsticks.
Now, using the fork or chopsticks, mix mixture in a circular motion. Make sure to only mix in one direction, for about 3 - 4 minutes. The mixture will smell absolutely delicious at this point. (note 1)
Wrapping the wontons
Place about 1 teaspoon of wonton filling onto the centre of a wonton wrapper.
Bring all four corners of the wonton wrapper together towards the centre. Squeeze the wrapper just above the filling tightly with both hands, using the thumbs, index and middle fingers. Refer to how to video above.
It's crucial to ensure the wonton is tightly sealed before moving onto making the next wonton.
Repeat until all wontons have been wrapped. Makes about 25 - 30 delicious wontons.
In a large pot (one that you would use to make pasta) filled with water to about just over halfway and bring to boil.
Cook wontons in 2 batches - about 12 - 15 wontons in each batch. This will ensure the pot is not overcrowded. (note 2)
Once water is boiling, cook the first batch for about 4 minutes. Similar to ravioli, wontons are cooked once it floats to the top.
Once wontons are cooked, scoop onto a serving dish with a slotted spoon.
Cook the second batch.
Serve with the dipping sauce.
Note 1. Mixing filling mixture in a circular motion, in one direction work the mince and create a paste-like texture instead of a crumbly texture you get straight from the butcher. Not only will this make wrapping the wontons easier (sticky paste filling are easier to handle), it will also ensure the filling is tender and juicy when cooked as you've worked all the liquids into the pork. Fun fact: this is the technique used in creating Chinese meatballs - beef, pork, seafood, you name it.
Note 2. Do not overcrowd the pot when cooking wontons a rule of thumb is to only add one layer of wontons into the pot at a time. This will ensure wontons are not stacked on top of each other - wontons are particularly fragile the first 1 - 2 minutes of the cooking process. Stacked wontons will increase the risk of wrappers breaking apart which means water will sip into the wontons = bland wontons. All the flavour will go into the water. We don't want that.
Note 3. Avoid stirring the pot / poking the wontons much when boiling allow the water to do its magic. Wontons require minimal interference when cooking. As mentioned, they're fragile the first couple of minutes of cooking. Stirring or poking the wontons will increase the risk of ripping the wrapper! Wontons will float to the top when they're cooked. If for any reason some decide to stick to the bottom of the pot, very gently move it with the slotted spoon to help it float to the top.
Freezing method only freeze uncooked wontons. If you've got the time, make double the portion and freeze one portion for a rainy day. To ensure wontons are not stuck together in the freezer:
Wontons last up to 3 months in the freezer. Any longer they may get freezer burn.
Cooking frozen wontons: cook frozen wontons in boiling water and they're ready once they float to the top. Do not thaw the wontons before cooking.
Nutritional value estimate is for the wontons only, does not include the dipping sauce.
- Lightly flour a baking tray (that can fit into your freezer)
- Place wontons in one single layer onto the tray with a little space in between each one. This will make sure wontons freeze individually and not stuck together.
- Place the tray into the freezer.
- Once wontons are frozen, put them into a freezer bag or container for storage in the freezer.
Calories: 352kcal | Carbohydrates: 33.4g | Protein: 27.1g | Fat: 11.2g | Saturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 781mg | Potassium: 103mg | Fiber: 1.5g | Calcium: 38mg | Iron: 2mg