Homemade Wontons
Ingredients:
<mixture>
2 cups of ground pork
1/4 lb shrimp peeled and minced
2 TB sesame oil
2 TB soy sauce
2 TB rice vinegar
1 tsp white pepper
1 large baby bokchoy or 2 small baby bokchoy
<assembling>
1 cup of flour
cup of water
pack of wonton skins
<broth>
2 cloves of garlic, minced
Any choice of broth; Preferably chicken stock/broth
<if you can make your own stock, even better>
Directions:
Wonton mixture
1. In a pot of boiling water, gently blanch the bok choy in the water for 2 mins. Minced the bok choy in smaller pieces.
2. In a large bowl, mix ground pork, shrimp, sesame oil, soy sauce, rice vinegar, white paper and bok choy. If you don't mind getting your hands messy, mix the ingredients with your hands. Mixing with your hands is better to get everything altogether.
Assembling the Wontons
1. Layout a plate with flour. The flour helps prevent the assembled wontons from sticking to the plate and each other.
2. Grab a wonton skin, brush water along the edges.
3. Place 1/2 teaspoon of the meat mixture in the middle. Take the bottom edge to top edges and press down; gently press down around the mixture too.
4. Here's the tricky part: make sure that the top edge is where the opening used to be. Pinch the bottom edges together, while placing a finger in the middle to help fold it.
5. After assembling the wontons, you're going to cook them in a separate boiling pot of water.
6. Cook the wontons one by one. Drop it into the boiling water, when the wonton rises to the top, it is cook. Set it aside until broth is ready.
Broth
Saute the minced garlic until lightly brown. Add in broth and let it simmer until 20 mins until boiled. Add 1 teaspoon of sesame oil. You can add some salt to your preference.
After the broth is finish, place the how many wontons you would like in a bowl and ladle the broth on top. You can top it with chopped scallions.
1. Layout a plate with flour. The flour helps prevent the assembled wontons from sticking to the plate and each other.
2. Grab a wonton skin, brush water along the edges.
3. Place 1/2 teaspoon of the meat mixture in the middle. Take the bottom edge to top edges and press down; gently press down around the mixture too.
4. Here's the tricky part: make sure that the top edge is where the opening used to be. Pinch the bottom edges together, while placing a finger in the middle to help fold it.
6. Cook the wontons one by one. Drop it into the boiling water, when the wonton rises to the top, it is cook. Set it aside until broth is ready.
Broth
Saute the minced garlic until lightly brown. Add in broth and let it simmer until 20 mins until boiled. Add 1 teaspoon of sesame oil. You can add some salt to your preference.
After the broth is finish, place the how many wontons you would like in a bowl and ladle the broth on top. You can top it with chopped scallions.
TA DA you have yourself homemade wonton without the MSG and delivery waiting time.
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