Tag: wonton
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Welchy’s Chicken Wontons
Last night I made wontons using Welchy’s Wontons step by step guide.
They turned out amazing and are so much fun to make.
Whilst I used her recipe, I doubled the amount of mince and used chicken instead of pork. I got 40 wontons instead of 20 due to the extra mince. We ate 20 that night and froze the rest.
Steps
Spoon a small amount into the centre of each wonton, wet the edges with water and fold into a triangle.
Press down on the edge of the triangle to get a good seal.
Serving
Like Welchy, we had some with the broth they were cooked in but I couldn’t resist frying some of them too.
Enjoy,
PK
Here are a few soup ideas and Asian dishes for you.
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Welchy’s Wonton Noodle Soup
And so I’m back
From out of space
I just walked in to find you here with that sad look upon your face …the sad face I am referring to is that of my older brother’s. I have been a bit busy and whilst I have been taking lots of photos – I then never got around to writing the actual blog. So here goes…
My boyfriend loves Wonton Noodle Soup and will only eat it from one place (International Food Court in Morley if you ever get a chance). It’s divine – with slivers of pork, crunchy bok choy for texture, a gorgeous broth and then these silky full of flavour wontons… it’s basically Heaven in a bowl. And to top it all off they scatter crumbled pork crackling over the top.
I finally convinced him to let me have a go at cooking my own and suffice to say the results were amazing. Like most men (my younger and ‘opinionated about food even though he never cooks’ brother is one) if he goes for a second helping then you know you are onto a winner. It’s a little fiddly so unless you make it on a weekend, try and make the wontons ahead of time as they can sit in the fridge until you are ready 🙂
Ingredients:
For the Soup- 2½ cup chicken stock
- 2½ cup water
- 1 tsp. soy sauce
- 3 garlic cloves, smashed
- 3 to 4⅛-inch thin fresh ginger root slices (approximately 1 oz.)
- 2 green onions, cut in halves
- salt and pepper to taste
For the Wonton Filling- 4 oz. ground pork
- 1 tsp. soy sauce
- 1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
- 1 tsp. cornstarch
- ¼ tsp. sugar
- ¼ tsp. sesame oil
- ¼ tsp. ground fresh ginger root
- 1 small garlic clove
- 1 green onion, finely chopped
- small pinch of black or white pepper
- 20 square wonton wrappers
For the Garnish- chopped green onion
- Cilantro leaves
Method
1. In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!
2. In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.
3. Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put ½ teaspoon of filling in centre of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons 1 to ½-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and wrappers.
4. When your wontons are ready, discard solid ingredients from soup base and bring it to boil.
5. Carefully add wontons and cook for 10 to 15 minutes. wontons will be fully cooked in 3 minutes, but cook it longer so all flavour from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.
6. Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.
And then…being super sneaky…I fried a couple of the wontons while the wontons were cooking in the soup. So totally worth it! Would be amazing on a cold night, but no matter the weather I’d eat this haha.
Katie
Related Links:
- see more Welchy posts here
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Welchy’s Wanton Prawn Stack And Salsa
In the spirit of Good Friday and sticking to my parents tradition (and somewhat of my own), I took the opportunity to make something new and exciting. Growing up my brother and I used to dowse fish in tomato sauce or insist the fillets were bread-crumbed just so we could eat it. Dial ahead 12 years and I am finally in a position where I a) enjoy fish and b) can repay my parents by cooking for them … albeit with a little more culinary bravery this time.
The prawns are cooked in a lime sugar syrup, then layered between crunchy golden Wonton sheets and topped with a cucumber, tomato and avocado salsa. The prawns and salsa are fresh, light and sweet and just what you need to offset the richness of the wonton wrappers on each layer. For those that are a little more adventurous, have a go at popping a few chili slices on top as well for that extra punch of flavour.
Serves 6
Ingredients:
Stack
- 18 Wonton sheets
- 4 garlic cloves, peeled and diced
- 3cm piece ginger, peeled and diced
- 1/3 cup coriander leaves, chopped
- 1/4 cup brown sugar, loosely packed
- 1/4 cup lime juice
- 600g prawns, peeled and de-veined
Salsa
- 2 tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and finely chopped
- 1 small avocado, finely chopped
- 2tsp lime juice
Steps:
- Add enough oil to the pan to shallow fry, about 2cm deep should do. Heat over medium heat, and cook the wonton sheets 2 at a time for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel and continue on with the rest of the sheets until all cooked. Set aside.
- Add garlic and ginger to the oil. Cook until golden (should be about a minute). Transfer to a plate lined with paper towel and set aside. Add the coriander to the oil, cooking for 30 seconds or until crisp. Transfer to the plate with the garlic and ginger.
- Heat a large pan over high heat. Add the lime juice and brown sugar and stir until the sugar dissolves. Cook the prawns in batches and stir for 3 minutes or until the prawns change colour. Transfer to a bowl and continue with the batches until all the prawns are cooked.
- In a bowl, combine the chopped tomato, cucumber, avocado and the 2 teaspoons of lime juice. Season with salt and pepper to taste and stir to combine.
- To serve, place a wonton sheet on the plate. Place two to three prawns on the sheet, drizzle a spoonful of the tomato mixture and a sprinkle of the garlic and ginger mixture. Continue with another wonton sheet, prawns and tomato and garlic mixture. Finish with a wanton sheet and the tomato mixture, and top with a few slices of chili if you choose. Squeeze a lime over the entire stack for an additional pop of flavour!
I served this with squid rings marinated in a bush spice rub and a garden salad, but with the salsa in the stack this dish would be just as good on its own! Fresh, zingy, zesty and creamy…what more could you want from a dish?! Now to sit back with a glass of wine and the comfort of my family…Enjoy!
Love Welchy.
Here are some seafood posts and more from Welchy:
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