I had a big craving to make my own wontons. I remember my family making them all the time. And with my family, being a no waste kind of family, I have memories of my dad taking a wonton skin (just when I thought all the filling was gone) wiping down the inside of the bowl with it and having (miraculously) another wonton full of stuffing!
So nothing fancy but it turned out well, plus I had extra wontons to freeze for another few meals. These are approximate measurements, as I usually cook by experiment. Feel free to play around with the quantities to get your best wonton. To get the flavors right I cooked a small batch to taste if it needed anything more.
Wonton Skins (Thin)
1 pound ground pork
1 cup finely chopped dried shiitake mushrooms (rehydrated) - approx. 6-8 one inch caps. Stems removed.
Approx. 20 raw shrimp (61-70) finely chopped - 1 pound?
3 tab finely chopped Chinese Chives (gow choy)
2 stalks fine chopped green onion
dash of soy sauce
Approx 1 1/2 tab fish sauce
1 tsp of ground pepper - freshly ground is best.
Chicken to stock to boil with.
Veg to add to broth: Bok choy is traditional, but I made mine with Swiss chard from the garden.
Ramen, Saimen (almost any noodle you like, but firmer noodles (unlike udon) are best)
Mix all ingredients well. Stuff about a teaspoon into a wonton skin. No fancy nurses hats (a fancy way to fold, for when guests come over). Just a tight seal at the top.
To cook- Boil about 10-12 mins depending on quantity. When it's just about a few minutes from being done I'd throw in the veg to cook. Boil separately (in another pot) some noodles like saimen to go along with it. Use the broth from the wontons as your soup. Enjoy!
To freeze: Freeze on tray individually. Then transfer to a container. I like to add a few with my instant ramen to enjoy.
Next time I might try adding fish, or some more exotic ingredients. (I like to experiment)
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