Following my mom’s foolproof, simple way to make the yummiest wontons, my dad’s straightforward folding technique, and our favorite way to enjoy them in a simple broth.
—– INGREDIENTS —–
chopped shrimp – each shrimp cut into 5 pieces or so
diced green onions
—– INSTRUCTIONS —–
mix ground pork with ginger powder, cornstarch, shaoxing wine and salt to taste. add water and stir until consistency reaches what feels like soft serve ice cream 😉
mix chopped shrimp with ginger powder, shaoxing wine, salt and cornstarch to taste.
to prep the wontons, have your skins covered in a wet paper towel to keep them moist. have a small bowl of water handy to help you seal wontons.
put a small amount of the pork and shrimp filling into the middle of the wonton wrapper – less is more!
wet the edges of the wrapper.
to fold the wontons, fold the bottom edge up to meet the top edge of the wonton over the filling. seal the edges gently, making sure to squeeze out any air bubbles. fold the top edge down over the filling, bring the bottom corners back to meet and seal them together, creating the wonton.
**watch the video to see it in action**
we recommend cooking a few wontons before finishing folding them all to ensure that the seasoning is correct – this is the best place to make adjustments.
to cook the wontons, boil a pot of water, add the wontons in one by one so that they don’t stick together. once it comes to a boil, add cool water and cover again. repeat this process two more times to ensure that they cook properly. then strain onto a plate.
to make the wonton soup, add some salt to a bowl with some hot water, rehydrated seaweed, pickled radish and green onions along with some wontons. drizzle some chili oil if desired. enjoy!