ISO of wonton filling recipe
A friend and I have been talking about making wonton for soup and as a delectable fried item. Does anyone have a recipe? Seems like my favorites have both ground pork and shrimp. Love the hint of ginger flavor and rice wine. I've got the soup base and dipping sauce down but really want a great filling recipe. Thanks
I do my fried and soup wontons differently. For the wonton soup ones, I like it very simple with just some shrimp in the filling. I use 1 pound of shrimp finely chopped (by hand is preferable for textureal reasons), the white parts of 2 scallions finely minced, a pinch of white pepper, a pinch of sugar, 1 tsp sesame seed oil, and about 3 tbsp oyster sauce. The amounts of approximate since I don't measure.
For fried wontons, I like to cook the filling first because otherwise, the wrapper gets too dark while the filling is still raw. I'll use either ground pork or turkey. You really cannot tell the difference in the final product. About a pound of that, a can of water chestnuts minced, a couple of minced scallions, 1 clove minced garlic, 1/2 tsp minced ginger, a handfull of chopped (optional) cilantro, 2 tsp soy sauce, 1 tbsp oyster sauce, pinch of white pepper. Brown the meat, add all the other ingredients and season to taste. Let it cool and then fill the wonton wrappers and fry till golden brown.
Well I'm hearing wontons for soup not fried right?
The recipe I make is one that has evolved over the years.
I love that its full of ginger and garlic ground pork, a little chopped tiny pink shrimp and a few other things.
Here is my never fail recipe:
1 lb ground pork
1/3 cup tiny shrimp chopped
1/2 C finely chopped water chestnut
2 - 3 inches grated ginger - yes I love ginger
4 gloves of garlic smooshed, and minced fine
4 green onion chopped small - (you can sub with garlic chive too just use more)
2 T dry sherry
2 T dark soy
2 Tsp sesame oil
1 tsp white pepper - 1/2 t sea salt
*sometimes I will add chili paste to the ground pork mix-we like spicy*
Mix the meats add the liquids, ginger and garlic (and chili paste) add the rest of dry and let this sit for 30 mins in the fridge, then mix the scallions last, look at the mix make sure that and shoots are evenly distributed.
To make the wontons:
2 packs of wonton wrappers
a small dish of water with cornstarch mixed acts like a glue
1 tsp of filling to each wrapper - fold and seal, place on a cookie sheet on paper -
You can freeze the wontons individually on the cookie sheet, after they're frozen pack in zip lock bags for later -
Make broth, chop Chinese Vegetables and add to the broth with sesame seed oil and soy sauce. -
Boil the broth then drop wontons in-cook 10 mins, add veggies and sliced shitake mushrooms and let them cook 3 minutes-add soy sauce, taste the broth add white pepper, medium size fresh shrimp and or slivers of ham. Shrimp turns pink its ready.
Top each bowl with scallions.
I make this with chicken stock made the usual way except I add 3 cloves of sliced garlic and 4 coins of ginger root to the broth along with onion and celery. Freeze it. Or you can use canned for a quick bowl of won ton soup too (try for the lighter broths)
Sorry if that was more than you wanted! I get so carried away!
This is the recipe my mother uses - we use this both for soup wontons as well as fried (have never had the problem with the wrapper getting too dark while the filling is still raw - maybe fill the wontons a little less or make sure your oil isn't too too hot?). Sometimes, I've subbed out some of the ground pork for some chopped shrimp. I'm sure you could add a touch of grated ginger - you can always make a small meatball out of the filling and cook it before making the dumplings to make sure you like your addition. It's super-simple - in fact, it sort of makes me want to make some now...
1 lb ground pork
2 T soy sauce (or 1T soy sauce and 1 T oyster sauce)
2 T fish sauce
2 T sugar
2 T water
1 T chopped green onion or less
Mix these ingredients and let them sit for a while if you have time. This will be enough for about 2 packs of wonton wrappers, depending how much meat you put in.