As much as I love to eat Asian food I have never made a dumpling, wonton or potsticker from scratch. It has always seemed like SO much work, especially when I can easily order delicious dumplings/wontons/potstickers from my Chinese delivery restaurant. But in the interest in expanding my culinary ability I decided it was time to finally make wontons from scratch-ish….
The recipe came from:
The recipe tagged was for Prawn Wonton Soup.
Above I said make wontons from scratch-ish because I didn’t make the wonton wrappers, those were store bought, as the recipe instructed.
To start with I took shrimp which I had peeled, de-veined and roughly chopped and mixed it with chopped cilantro, scallions, ginger, sherry, light soy sauce, oyster sauce, sugar and sesame oil. I covered and refrigerated for 30 minutes.
When the 30 minutes was up it was time to assemble the wontons. The book included step by step pictures on how to fold the wontons. The end result was to look similar to tortellini. I was unable to master the folding per the pictures so I ended up with a bunch of misfit looking wontons.
Once I was done assembling my wontons I heated up chicken stock in a large pot over medium high heat. The book contains a recipe for chicken stock, which I have made before and is very good. This time however I used chicken stock in my freezer from stock making in this post. Once the stock was boiling I mixed in ginger, soy sauce, sugar and sesame oil.
Then I added the wontons to the pot and cooked stirring occasionally for 4 minutes.
I divided up the soup and wontons among bowls and topped with generous amount of thinly sliced green onion.
How did it taste? Wow! So good, so much tastier than the Chinese delivery restaurant I have become accustom too! The broth had great flavor and the wontons themselves were better than any wonton I have ever had. So good!! And this recipe was really not that involved to make. Start to finish it was done in under an hour. With cold weather rolling in I will be making this again throughout the winter…instead of calling up my Chinese delivery restaurant.
- 10 oz medium size shrimp, peeled, de-veined and diced
- 1 TB cilantro, roughly chopped
- 1 TB scallions, finely chopped
- 1 ½ tsp ginger, finely chopped
- 1 tsp dry sherry
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- ¼ tsp white sugar
- ¼ tsp sesame oil
- 16-24 fresh wonton wrappers
- 6 cups chicken stock
- 1 TB ginger, julienned
- 1 ½ TB light soy sauce
- 1 tsp white sugar
- ½ tsp sesame oil
- Scallions, thinly sliced for serving
- Mix all the ingredients for the wontons except for the wrappers in a medium bowl. Cover and refrigerate for half an hour.
- Place a wonton wrapper on a work surface and place 1 tsp of the shrimp mixture in the center of the wrapper. Dab the four corners of the wrapper with water. Then bring the corners together diagonally to a point enclosing the shrimp mixture. Give the point a slight twist to seal. Set aside and repeat with the remaining wonton wrappers.
- Bring stock to a boil over medium high heat. Add ginger, soy sauce, sugar and sesame oil. Stir then add the wontons. Cook stirring occasionally for 4-5 minutes. Divide soup and wontons among bowls and top with a generous amount of sliced scallions.
- Serves 4 as a starter