The Wonton Production Line

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I have a confession. My name is Louie and I am a dim-sum/ dumpling-a-holic. This is nothing new. I have been addicted to these tiny parcels of steamed goodness for as long as I can remember. Even now, I sit at my desk, enthusiastically hammering away at my keyboard, thinking about how the sight of a plate of dumplings makes me feel. It is pure joy!

Up until recently, my dim sum experiences have been limited to the various dumpling and yum cha restaurants around Sydney and throughout Asia. I have visited some of the biggest and the best, but I recently decided that the time had come to give it a go myself. making wontons appealed to me the most as they seemed to have the least room for error.

While the thought of making my own wontons excited me greatly, I must admit that I was a little hesitant due to the fact that most of my cooking revolves around less-intricate and fiddly dishes. But how am I to grow without challenging myself, right?

In order to generate the recipe, I incorporated my extensive experience in the eating of dim sum and also took on board some tips from one of my favourite food bloggers NotQuiteNigella.

If you can restrain yourself from eating the lot as soon as they are cooked, the wontons are a nice addition to a clear noodle soup. You can also freeze them away for later, however I don’t recommend storing them in the refrigerator as the wrappers will stick together.

 

My Louie Wonton recipe is as follows:

Ingredients:

500g Pork mince

6 shiitake mushroom (finely chopped)

1/2 cup of finely sliced shallots

1/4 cup of finely chopped chives

1/2 tin of finely chopped water chestnuts

1 Tbs raw sugar

1/2 tsp salt

1 Tbs cornflour

1/2 tsp ground black pepper

1/2 cup of Oyster sauce

1 egg

2Tbs Sesame oil

Wonton wrappers

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Method: Add all ingredients to a large mixing bowl and thoroughly combine by hand (let’s face it, it is a lot more fun when you get your hands dirty!) Note: It is important to ensure that all of your ingredients are finely chopped so as to avoid sharp or pointy edges from tearing through the wonton wrappers.

Using a teaspoon, place one heaped spoon of wonton filling in the centre of a wonton wrapper and then wet the edges of the wrapper with water using your finger.

Fold the wrapper in half into a triangle and press the edges together firmly, ensuring that you remove as much air as possible from the parcel (this will prevent the wonton from blowing up like a balloon when cooking).

Fold the corners of the triangle into the centre to form a parcel shape, ensuring that the edges remain sealed.

Fill half a large saucepan with water and heat on medium to the point where it almost boiling and then turn to low (you do not want the water to boil rapidly as this can cause the wontons to fall apart while cooking)

Allow wontons to cook for approx 7-8 mins and remove once they have floated to the surface.

Serve with desired dipping sauce (I prefer soy and sriracha) and enjoy!!

 

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Roll up the sleeves and combine all ingredients.

wonton fold

It can get a little tedious, but there is great joy to be had in folding your own wontons.

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By this point, the reward is almost in reach…

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Dive in and enjoy the fruits of your labour!!

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5 thoughts on “The Wonton Production Line

    1. My wontons had me wanting more so i went for dumplings today in sydney. My favourite way to eat for sure! I hope to be in the U.S next year so ill keep an eye out when im in Brooklyn.

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      1. Oh you have to let me know when you are in Brooklyn there are some must see places and I will direct you to the dumpling place in red hook. Also there is a dumpling stand every Saturday at the Brooklyn Flea.

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