Wontons!

[hazliya]

So, seeing as it was the Chinese new year and we had no clementines or azuki beans, I decided to look up some other new year's foods and make something last night. One such food on the list was wontons, and seeing how elenuial and I had gyoza wrappers and chicken to use, I thought I'd alter a few recipes and make my own wontons. They came out very tasty indeed, so I thought I'd share. As usual, recipe is illustrated.


Peanut and Sesame Chicken or Shrimp Wontons
(steamed or pan-seared, makes 25-30)
Ingredients:
1 package wonton wrappers (usually frozen, should be thawed)
~8oz chicken or shrimp, finely chopped (or ground, but I'm not a fan of the consistency)
2 scallions/green onions
4-5 button/white mushrooms
3 tbsp finely shredded carrot
1 clove minced garlic
1 tbsp peanut butter (or to taste, but a little goes a long way)
2 tbsp sesame oil
2 tbsp soy sauce
tsp chili powder
tsp worcestershire sauce
all-purpose seasoning (optional, takes place of salt)

1. Finely chop and throw all stuffing ingredients into a pan and stir-fry until the chicken is fully cooked. Transfer to a bowl.

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2. Make sure your wonton wrappers aren't still frozen. That would make it difficult to fold them. Trouble is, they cook very easily. The best way to defrost them is in a bath of warm (not hot) water.

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HOW TO MAKE WONTONS
This is my wonton-making station. Water in the bowl, a plate for completed ones, the stuffing bowl, and the wrappers.
Take one wrapper and wet the edge around it, on the more floured side.
Add filling. Usually about a tablespoon is good, depending on how full you want to make them.
Pinch one edge shut.
Make a crease...
...and squash it shut. You should probably be able to make 4 to 5 creases in each. Pinch both corners shut, since they're tricky and tend to leak. Now you're ready to cook them!
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THE PAN METHOD (for those who like their wontons crunchy, like elenuial)
1. Cover the bottom of the pan with oil. Get a cup with water ready on the side.
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2. Over medium heat, let the bottoms brown to your heart's desire. Flip.

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3. After cooking a little on the other side, add a few tablespoons of water (enough to layer the bottom of the pan), cover it immediately and reduce the heat. Let them steam finished and shake the pan once or twice to prevent sticking to the pan and one another. THEY LOVE TO DO THIS. When the non-seared parts are near transparent, they're done.
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STEAMING METHOD (for those who like their wontons softer, like me.)
I don't have a steamer, but you don't really need one if you have a pot, lid, and metal colander. Metal. That is very important. Here's what my setup looked like:

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1. Fill the pot less than halfway with water. Bring to simmering level. Put the colander snugly in (making sure it doesn't touch the water) and put a few wontons inside. Try to make sure that they can all fit under the lid without touching each other.
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2. Sprinkle them with water and then cover, checking under the lid as little as possible. When they're close to transparent, they're done. This is close to done here:

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And you're done! Pan-seared on the left, steamed on the right:



Tonight, I'm making mooncakes. Anyone interested in the recipe if they turn out well?

-Haz

Comments

[s13.livejournal.com]

Oooh, those wontons look great! I'd love the mookcake recipe if you're willing to share it.

[endlessgame.livejournal.com]

mooooon!

[shadowravyn.livejournal.com]

I'd love a mooncake recipe, please!

[laurion]

I've got a really nice wonton recipe from, of all places, a weight watcher's cookbook. My solution to the frozen wrapper problem is to not freeze the wrappers. Buy them no more than a few days in advance, then refrigerate.

I also usually end up with rectangular wrappers, so I end up folding cute little envelopes.