Homemade Wontons for Wonton Soup

For some time I had wanted to make wontons from scratch. I still haven’t done it fully since I used premade wrappers this time. I figured, if I can do it with store wrappers and get in practice, then I will move to making the wrappers from scratch as well. You can hold me to that goal, too! Many wontons are made with pork and shrimp, but while I am able to eat pork in this kind of dish (I normally don’t care for it), I am supposed to limit my shrimp intake (hello baby inside of me!). I decided to make these with pork and mushroom instead. You could even make them vegetarian with just mushrooms because shiitake mushrooms have great flavor on their own. Maybe add tofu for some protein? Anyway…my idea met with approval from the mother-in-law, so I knew I was good to go.

IMG_9750

 

I had never worked with Napa cabbage before, but it was easy to use (just like lettuce). To cut it, I rolled the leaves like I do with some herbs, such as basil. Then, it was pretty easy to chop the cabbage. You want everything to be pretty tiny for the pieces so that way you don’t have one particular ingredient sticking out. The mushrooms are hard to get super tiny, but they provide a good contrasting texture for the rest. Shrimp would do the same. I bet you could even use something like water chestnuts.

IMG_9727

Below, I have directions for making the wontons on their own, and how to cook them with soup. You could always just buy wontons and make the soup. It’s up to you. The soup base is very light, so you want nicely flavored wontons to up the ante.

IMG_9737

 

You can start to do fancier folds as you feel more comfortable. Here are some good sites with picture directions:

Monica at Playing with Flour has some good suggestions.

The Kitchn also has lots of folding ideas.

Directions for Homemade Wonton Soup

Wontons

  • 1 package extra thin wonton wrappers (or you could make your own; you will need about 80 wrappers for this)
  • 1 pound ground pork
  • 5 green onions, chopped
  • 1 Tablespoon minced ginger
  • 1-1.5 cups chopped Napa cabbage
  • 1/2 cup (about 6-7 mushrooms) chopped shiitake mushrooms (you can use the dried, but first soak them, then remove the stalks)
  • 1 teaspoon mirin
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 3 Tablespoons soy sauce
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground garlic
  • 2 teaspoons corn starch

Mix together everything except for the wonton wrappers.

IMG_9729

 

IMG_9730

Cover the mixture and let it sit for at least 30 minutes in the refrigerator, or up to 1 day. When ready to assemble the wontons, prepare a work space with a bowl of water, a small spoon, and a lined baking sheet.

IMG_9731

When you make the wontons, you can either freeze them individually (then combine in a bag later), or you can use them immediately. If you want to use them soon but not immediately, be careful to place them on the tray so that they won’t touch each other.

IMG_9736

Begin with a wrapper. Use your finger to wipe water around the border of the wrapper. Place a small teaspoon of filling in the middle of the wrapper.

It's not a major deal if the wrapper tears a small bit. If it tears a lot, throw it out.

It’s not a major deal if the wrapper tears a small bit. If it tears a lot, throw it out.

To fold in the main style I used, begin by folding it into a triangle. Then, seal the edges with your fingers.

IMG_9733

Now, bring together the two opposite vertices of the triangle to touch in the middle.

IMG_9734

Stick them to each other, using more water if necessary. That’s it!

IMG_9735

Make sure as you seal the wontons that you press out any air, and that all edges are sealed.

IMG_9739

You can cook the wontons by boiling in water or steaming them like dumplings.

Wonton Soup

  • About 5-6 wontons per person
  • 2 cups chicken broth
  • 2-3 green onions, chopped
  • 1/2 inch piece of ginger (do not mince because you want to fish this out of the pot before serving)
  • 1/2 cup chopped cilantro
  • 3-4 cups Chinese vegetable (any leafy green that works well in soup, like spinach, could work here)

Begin by boiling water for the wontons. Cook them in the boiling water for about 5-6 minutes until they bob to the surface. You can check one with a thermometer to be sure it is cooked. The meat might look pink depending on how long you marinated it, so don’t be too concerned with the color. The wrapper should be clinging to the filling and you should be able to almost see through the wrapper.

IMG_9740

Save the water from the wontons. Meanwhile, heat up the chicken broth to boiling with half of the green onions and cilantro, and all of the ginger. Place the remaining cilantro and green onions in the serving bowls.

IMG_9744

Add the vegetable to the boiling broth and cook for a few minutes until the vegetable is cooked through.

IMG_9743

Just before it is cooked through, add the wontons along with some of the water (if necessary).

IMG_9746

Allow to cook for another couple minutes, then serve (removing the ginger piece first).

IMG_9749

Directions for Homemade Wonton Soup (without pictures)

Wontons

  • 1 package extra thin wonton wrappers (or you could make your own; you will need about 80 wrappers for this)
  • 1 pound ground pork
  • 5 green onions, chopped
  • 1 Tablespoon minced ginger
  • 1-1.5 cups chopped Napa cabbage
  • 1/2 cup (about 6-7 mushrooms) chopped shiitake mushrooms (you can use the dried, but first soak them, then remove the stalks)
  • 1 teaspoon mirin
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 3 Tablespoons soy sauce
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground garlic
  • 2 teaspoons corn starch

Mix together everything except for the wonton wrappers. Cover the mixture and let it sit for at least 30 minutes in the refrigerator, or up to 1 day. When ready to assemble the wontons, prepare a work space with a bowl of water, a small spoon, and a lined baking sheet. When you make the wontons, you can either freeze them individually (then combine in a bag later), or you can use them immediately. If you want to use them soon but not immediately, be careful to place them on the tray so that they won’t touch each other.

Begin with a wrapper. Use your finger to wipe water around the border of the wrapper. Place a small teaspoon of filling in the middle of the wrapper. To fold in the main style I used, begin by folding it into a triangle. Then, seal the edges with your fingers. Now, bring together the two opposite vertices of the triangle to touch in the middle. Stick them to each other, using more water if necessary. That’s it! Make sure as you seal the wontons that you press out any air, and that all edges are sealed.

You can cook the wontons by boiling in water or steaming them like dumplings.

Wonton Soup

  • About 5-6 wontons per person
  • 2 cups chicken broth
  • 2-3 green onions, chopped
  • 1/2 inch piece of ginger (do not mince because you want to fish this out of the pot before serving)
  • 1/2 cup chopped cilantro
  • 3-4 cups Chinese vegetable (any leafy green that works well in soup, like spinach, could work here)

Begin by boiling water for the wontons. Cook them in the boiling water for about 5-6 minutes until they bob to the surface. You can check one with a thermometer to be sure it is cooked. The meat might look pink depending on how long you marinated it, so don’t be too concerned with the color. The wrapper should be clinging to the filling and you should be able to almost see through the wrapper.

Save the water from the wontons. Meanwhile, heat up the chicken broth to boiling with half of the green onions and cilantro, and all of the ginger. Place the remaining cilantro and green onions in the serving bowls.

Add the vegetable to the boiling broth and cook for a few minutes until the vegetable is cooked through. Just before it is cooked through, add the wontons along with some of the water (if necessary). Allow to cook for another couple minutes, then serve (removing the ginger piece first).

Advertisements

7 thoughts on “Homemade Wontons for Wonton Soup

  1. Looks delicious! I love your filling here…I am a big fan of napa cabbage and I love a mushroom filling (my son, not so much though). Thanks for the shout-out. You did a great job folding yours…I’m learning from your pics.

  2. Pingback: Mixed Bag Mondays (part 12): Repeat Winners and Brussel Sprouts | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s