If ramen noodles are largely believed to be the Asian equivalent of macaroni and cheese, then I would argue that wontons in soup are the equivalent of chicken noodle soup.
My mom and grandma would sit at the kitchen table every few months making huge quantities of homemade wontons, which they would later freeze so that we could enjoy them whenever we wanted.
These days, you can buy frozen wontons in any Asian grocery store. I still think that nothing comes close to homemade wontons, though. They taste so much better and are so easy to make that you’re sure to agree that it’s worth the extra effort.
I like to use a combination of pork and shrimp, but you can make these wontons using just pork or just shrimp, if you like.
Serve your wontons the traditional way in broth with noodles and vegetables. For inspiration, check out our recipe for Wonton Soup.
You can also toss your cooked wontons in a bit of soy sauce and sambal oelek (hot chili sauce) for a quick dinner that goes great with steamed rice and vegetables.
Look for wonton wrappers and wonton noodles in the refrigerated section of your grocery store.
Here’s what you’ll need:
(Makes about 40 wontons.)
½ lb (225 g) peeled, deveined shrimp, chopped
½ lb (225 g) lean ground pork
2 tbsp oyster sauce
1 green onion, chopped
½ tsp sesame oil
A scant ¼ tsp ground white pepper or ground black pepper
About 40 square wonton wrappers
In bowl, combine shrimp, pork, oyster sauce, green onion, sesame oil, pepper and salt.
Spoon a heaping teaspoon of the shrimp and pork mixture into the centre of one wonton wrapper. Brush sides with water and fold corners over to make a triangle. Press together to seal.
With the long end of the triangle facing you, gently push your thumb into the middle of the wrapper to fold.
Next, fold the corners together.
Dab the corners with water and pinch them closed.
(Make-ahead: Place on parchment paper–lined baking sheet in freezer until frozen, about 30 minutes. Store in an airtight freezer bag for up to one month.)
In large pot of boiling water, cook wontons, uncovered, until shrimp is opaque and pork is no longer pink, about 4 minutes. Drain and serve.
Tip: Keep your wontons and wonton wrappers covered under a tea towel to prevent them from drying out.
Did you know that wonton wrappers are thinner than dumpling wrappers? They are normally sold side by side, so be sure to read the label carefully before choosing your wrappers.