Recipe for chinese wonton in our easy ethnic recipes collection. The literal english translation of the word wonton is "swallowing a cloud". If prepared as a soup, the wonton do resemble white, puffy clouds floating across the sky.
- 1/2 pound lean ground pork or beef
- 1 tablespoon finely chopped scallions
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil, optional
- 1 tablespoon water
- 65 wonton skins (*)
- 3 cups vegetable oil (for deep-frying) or 2 1/2, 15 ounces, cans (about 5 cups) chicken, vegetable, or other broth (for soup)
- Duck sauce (for fried wonton)
(*) Ready-made wonton skins can be found at many supermarkets. Since preparing 65 wonton takes a long time, you may decide to cut this recipe in half to make a smaller batch. If you save the extra wonton skins for later, you can keep them in the refrigerator for several days, or you can freeze them. Just be sure to thaw them thoroughly before using.
How to make chinese wonton
- Mix all ingredients except wonton skins and vegetable oil or broth.
- Put one teaspoon of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
- Fill and fold rest of skins.
- For appetizers: Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. Drain on a paper towel and serve hot with duck sauce.
- For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 cups of broth.
Preparation time: 1 hour
Cooking time for appetizers: 30 minutes
Cooking time for soup: 20 minutes
Makes 65 wonton