Turn on Netflix, make some now, some for later. These little wontons are so versatile, and keep well in the freezer for a fuss-free mid week meal.
How to wrap wontons
Shape 1 - Maximum flap
This is my favourite wonton shape. I like it when the wonton wrapper flaps around in the stock as you eat it. So for the purposes of explaining, this i the shape that gives you maximum flap.
- Have the wrapper in your hand, in a diamond shape with a point facing up.
- Place 1 tsp of filling into the centre.
- Lightly wet your finger tips and wet the top, in a triangle shape.
- Fold in half and seal, making sure to press out any air.
- Lightly wet a bottom corner, poke the middle with the filling to give it a bum chin and fold the two corners together to seal.
Shape 2 - Best for freezing
This is the most traditional shape and the best to freeze.
- Have the wrapper in your hand, as a square.
- Place 1 tsp of filling into the centre.
- Lightly wet your finger tips and wet the top, in a rectangle shape.
- Fold in half and seal, making sure to press out any air.
- Lightly wet the bottom corner, poke the moddle with the filling to give it a bum chin and press the two corners together to seal.
Shape 3 - Simple, easy for kids
This style is super easy, and a great way to get the kids to help to.
- Have the wrapper in your hand, in a diamond position with a point facing up.
- Place 1 tsp of filling in the centre.
- Lightly wet your finger tips and wet the top, in a triangle shape.
- Fold in half and seal, making sure to press out any air.
- Starting from left start to pleat the left corner to the right corner.
- Once you’ve pleated from corner to corner, pinch together to seal.
Want to watch how to make wontons?
A video of this recipe is available on my Instagram Highlights. Click here to visit instagram.
How to serve wontons
Here are my three favourite ways to serve up wontons. Click on the links to view the recipes.
Pork and Mushroom Wontons
A staple in the house. Make many, freeze and enjoy later for a fuss-free meal. Flavours lean towards being more Vietnamese, so if you're looking for a traditional Chinese wonton recipe, you won't find it but you'll be pleasantly surprised. Start soaking the mushrooms overnight if possible.
Ingredients
- 500 g Pork mince Try to use pork mince with at least 10% fat. Lean mince can be a little drier
- 3 Dried shiitake mushrooms Can be substituted for fresh. If using fresh cook them down first.
- 3 Dried black fungus mushrooms
- 2 Spring onions Also known as scallions
- 100 g Water chestnuts
- 2 tbs Oyster sauce
- 1 tbs Fish sauce
- 1 tsp White pepper
- 1 tsp Sesame oil
- 1 kg Wonton wrappers
Instructions
- Rehydrate the shiitake and black fungus mushrooms in cold water. Shiitakes soak overnight if possible, or at least 3 hours. Black fungus require about 30mins - 1 hour to soak.
- Dice the shiitake, the black fungus, spring onion and water chestnut into 5mm pieces. You'll want them fine so when you bite you don't get a chunk.
- In a mixing bowl, mix in the pork mine, the diced ingredients, and the sauces (oyster, sesame and fish sauce).
- Give it a good mix. Mix by hand until the texture is smooth and you can almost "meatball" it. The key is to get the mince to develop some texture.
- Cover and leave to marinate in the fridge for at least 30 minutes.
- Take your wontons wrappers out of the fridge and fan out to make it easier to separate and wrap.
- Taking 1 tsp of filling, wrap using your desired shape, using water to seal.
- Cook in rapid boiling water for about 3 minutes. The wontons are ready when they are floating and the wonton skin is slightly soft and starting to get transclucent.Optional: add 1tbs of neutral flavoured oil to the water to keep them from sticking once out.
- Serve as soup, with a chilli sauce or on top of noodles.
Notes
- Wonton wrappers: Here in Melbourne my brand of choice is Gold Star. They are made daily, super soft and thin and are only about $3-4 for 1kg. I can't even handmake wontons for the same price.
- Freezing: These wontons freeze really well. To freeze, place them in a lined tray and pop them in the freezer for about an hour before transferring to a zip lock bag. If you throw them in a bag straight away you'll end up with a clump of dumplings. A "clumpling" if you will.
- Cook from frozen: Same cooking method, no need to defrost. Pop them into rapid boiling water and add an extra couple of minutes to the time. When they float and their skin looks soft and translucent, they're ready.