- - For the Wonton Wrapper -
- 2 cups all-purpose flour
- 5 tablespoons water
- - For the Wonton Filling -
- 1 pound ground turkey or pork
- 3 tablespoons chopped fresh chives
- 2 teaspoons soy sauce
- 1 teaspoon cooking wine
- 1 1/2 teaspoons sesame oil
- black pepper
- - For the Soup -
- 4 cups chicken broth
- bean sprouts
It’s officially Fall! And what better way to spend a lazy Sunday afternoon than to make wontons? Hot, soupy dishes are perfect for this season. They’re pretty common in Asian cuisine. It’s a filling meal, but not too heavy since it’s mainly broth. Wontons are a type of dumpling. They differ from traditional dumplings, or potstickers, in that the filling of wontons is mainly meat with a little bit of chives. For potstickers, there is a higher proportion of vegetables, such as chives or cabbage. It’s easy to find frozen dumplings in stores but frozen pre-made wontons are not as easy to come by. But you can buy pre-made wonton (square or round) wrappers. Or make your own. I made my own this time. But either way you’ll have to wrap them. Here is a visual step-by-step on wrapping them.
Step 1: Place a wrapper on one hand and place a scoop of filling in the center.
Step 2: Fold the wonton wrapper vertically and bit off-center so you get drapey edges. How I did it – I took the bottom right corner and loosely folded it up so that the corner extends slightly above the top and is placed just to the right of the top left corner. Then seal the wonton by “burping” the air out of the interior and pressing firmly around the shape of the filling
Step 3: To fold it, turn the wonton 90 degrees to the right so that the first corner that you grabbed to fold the wonton up in half is pointing to the edge of your hand opposite your thumb. I then hold it as pictured below. I have my thumb supporting the wonton from the bottom side and I have my index finger slightly pushing down on the filling.
Step 4: I then take the two edges on either side of the filling. In the picture above, I’m grabbing one edge with my other hand and the other edge is right above the thumb supporting the filling from the bottom. Bring the two edges together and fold the corners on top of one another. Your index finger should still be slightly pressing down on the filling at this point. Once the corners have been pressed together, pull out the finger. This will create the loose shape of the wonton.
Step 5: Flour a baking sheet or cutting board and place the wontons on it until ready to be cooked.
- Bring a pot of water to boil.
- Cook the wontons in batches so the pot is not overcrowded. After the wontons are dropped into the boiling water, bring the water back up to a boil.
- After the wontons rise to the surface, add a couple of minutes and they will be cooked.
- Remove cooked wontons from the pot and start serving them into individual bowls.
- Repeat so that all the wontons get cooked.
- In a large pot, bring the chicken broth to a boil.
- Add in your desired amount of bean sprouts and watercress. Cook until watercress turns bright green and tender.
- Pour the broth and vegetables over the served wontons.