Wonton Making - My Way

Monday, April 11, 2011

Since I took some pictures of meal making in the process, I feel like sharing this step-by-step post. Wonton is chosen here. As you may know, wonton is a dumpling which normally found in some Chinese cuisines. It could be various in fillings (minced pork, chicken, shrimp, or veggies), shapes and the way to serve (steam, boil, broil or deep/pan fry).
As for our home, we like the chicken and shrimp filling ones. And I'm gonna share this one.

Wonton soup


- 200g ground chicken thigh
- 200g shrimp, deveined
- chopped green onion
- 3cm of ginger
- 4 shallot
- 6 garlic
- 1 Tbsp of oyster sauce
- 1 Tbsp of fish sauce
- 1 tsp of ground white pepper
- 1 tsp of sesame oil
- 1-2 Tbsp of corn starch (depend on how wet your mixture)
- ready to used wonton skin
- all purpose flour (to keep the wonton does not stick to each other while in storage)

Raw Filling

Process all of the ingredients except green onion, corn starch, wonton skin and flour in a food processor until smooth. Place the mixture in a container/mixing bowl, add the green onion and corn starch, mix well. Keep it aside, you are done with the filling.
The next step is filling the wonton skin and folding them. There are different ways to fold, and I'm gonna share three different ways of folding.

First type: Chinese Gold Coins


1. Take one of the square skin.
2. Place a teaspoon of the filling in the center of the skin.
3. Wet half of the top square part with water.
4. Fold as shown at the above picture.


5. Fold down the empty top part.
6. Dap with a little water at the inner corner.
7. Glue the two corners
8. The result will look like Chinese gold coins and it's normally used in soup/boiling and steaming too.

Second Type: Potstickers/Gyoza shapes


1. Using the round shape skin, place a teaspoon of the filling in the center.
2. Wet half of the circle.
3. Neatly fold the dry side of the skin and glue it to the wet part.


4. Do it one fold by one other
5. until done
6. The result. This type is good for pan fried, broil, steam or boil too.

Third type: Round sea shells-liked shape


1. The same as the way before, place one teaspoon filling in the center of a round skin and wet half of the skin margin. Glue it together and press to seal.
2. Bring the two edges together
3. Wet one corner and glue it together.
4. The result will look like a round seashell. This type is good for soup/boiling.

If you want to keep it in fridge/freezer for longer use, sprinkle some flour over the wonton to keep them from sticking to each other. Then place them inside a ziploc plastic or a clean airtight container. You may keep them in fridge up to 4days or in freezer up to 5months.


Devina said...

wah asyik nih kayanya.
Buat kuah nya gmana ci ?

Alice said...

thks for the step by step guide
berguna sekali :)

Lidia Sianturi said...

@Dev: Kuahnya biasanya kalau mau kilat cuma pake wonton broth powder sama bwg putih, kecap asin, sedikit sesame oil. Udah deh jadi..hehe...yg praktis2 aja Dev.
@Alice: ur most welcome! thx for visiting again yah...

Bianca's and Jordan's Mom Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino