Wontons

This is my fifty-second post for A Year From Scratch. We're going to keep on with the site, just at a slower pace. This is one a few recipes that's been on the list of projects since the very beginning, but that we just hadn't gotten too. Pity. It was pretty easy.

Ingredients!

This is going to make a pretty simple dough. Mix everything in a bowl until it comes together, turn out on a floured surface and knead until the dough is smooth. About 3 minutes. Let the dough rest while you mix the filling.

The filling is pork, garlic, chives, salt, pepper and sesame oil (it adds a little spice). I'm not listing values here, or in the ingredients section because I just eyeballed it.

Chop all of that finely, and mix it with ground pork.

 You can also beat in an egg. It will help it stay together, and add a little flavor.

Halve the dough, and roll it out.

Once it's rolled out, cut the dough into squares.

It's important that they be square. Some of these weren't, and I couldn't fold them properly.

As you can see. These take some practice and finesse. All of these came out fine, in the end, but I wouldn't want to serve them at a party without more practice. Ideally, you want to fold the wonton in half diagonally, so it makes a triangle. Then fold the two side points together so the wonton is hugging itself.

Drop the wontons in hot oil, a steamer, or boiling water or broth.

When they're done, serve them with your favorite soup, noodles, or salad.

Ingredients:

1 egg

2 cups (250 grams) all purpose flour

1/3 cup (75 grams) water

1/2 tsp (a pinch) salt

Ground pork

pepper

Sesame Oil

Chives

Garlic

Ginger

Procedure:

1. Mix the flour, egg, salt, and water together in a bowl

2. Stir until everything comes together

3. Turn out on to a floured surface and knead until smooth

4. Let sit for 10 minutes

5. Halve and roll out the dough.

6. Cut it into squares, and fill with your favorite filling.

7. Fold the wonton diagonally, and pinch together. You may need to use egg wash.

8. Fold the two side points around the filling. 

9. Steam, fry, or boil until done.

Comments

[Jenn McJunkin]

Yay wontons! As someone who has been making dumplings/wontons well before kindergarten, I hope you don't mind a few pointers I'd like to share:

1. If you'd like to "taste" the filling, place a small scoop into a bowl, cover with plastic and nuke it. This way, you can make adjustments before wrapping it all up.
2. Use water in place of egg wash. I've never used anything but water. There is no need to waste an egg on something that you will be boiling/steaming/frying the hell out of, unless you happen to have extra egg wash lying around.
3. If the filling is practically exploding out of the skin, you have too much of it! There should be a small "margin" between the filling and outer rim.

I'm so glad you guys will be continuing this blog!