By popular demand… here’s my family’s Chinese Wontons Recipe! For all of you that want to learn how to make wontons! I apologize for the hold up, it is actually quite difficult to explain how to fold the wontons, however, I hope that the pictures help!

If you’re unfamiliar with making Chinese wontons at home, you usually make a batch of it, and you eat some now and freeze the rest for later. Or you can freeze the rest for later. Now, if we have a giant dinner party where there are many guests and mouths to feed, we may eat the whole batch the day of.

After cooking the wontons, you have options on what you want to do with it. What we normally do is either make Spicy Wontons in Chili Oil or Wonton Soup. I’ve included a high level of how to make those along with the recipe.

Ingredients

• 1 package wonton wrappers
• 1 cup napa cabbage, chopped and dried (sometimes when chopping the veggies it will have some juice come out, make sure to dump the juice so that we don’t add too much moisture to the fillings.)
• 1 lb ground pork
• 1/2 cup green onion, chopped
• 1 egg
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp salt
• 1 tsp cornstarch

Instructions

Filling

Add all wonton ingredients other than the wrapper in a large mixing bowl. Combine well with a wooden spatula and set aside for 20 minutes.

Assembly

Now let’s set up your wonton wrapping station! On a baking dish or plate, sprinkle some flour on it.

This is going to be used to hold our wontons and the flour helps it not stick. Get a small bowl of water, wonton wrappers, a small spoon, and also the large mixing bowl with the filling.

To fold (my pictures will help) hold wonton wrapper in your palm, and using the spoon, scoop out some filling and place in middle of wonton wrapper.

Dip your finger in to the water and moisten the one corner of the wrapper and fold it in a triangle so that the the wet corner is touching the opposite corner, and press to make it stick.

Now, make sure the triangle is now in your palm with the corner sticking together facing down/towards you. Dip your finger in the water and moisten the left or right corner of the triangle. Flip the bottom corner up, and twist the left and right side away from you, and press together the wet corner to make it stick together.

Here’s a video of it if that helps:

Place on the baking pan or large dish you prepared with flour. Repeat until all the wontons are done! Make sure the wontons are not touching each other on the baking pan/large dish.

If you’re going to eat some now, you can go ahead and cook the desired amount! (See below cooking directions) Normally, we eat some now, and we freeze the rest for later.

To freeze, wrap the baking pan/large dish with seren wrap and pop in freezer. Once the wontons are frozen, you can also remove from the baking pan and place them in a giant ziplock bag (this is what we do).

Cooking

Bring a large pot of water to boil and add wontons in water. Once it starts boiling again, add 1/2 cup of water. Once it boils again, and the wontons are floating, remove from water with a slotted spoon,

You officially have cooked wontons! I normally make either wonton soup or spicy wontons.

Spicy Wontons in Chili Oil

Add 10 cooked wontons in to a bowl. Add 1 tbsp light soy sauce, 1 tbsp hot chili oil, dash of sugar, 1/2 tbsp sesame oil, 1 tsp rice vinegar.

Sprinkle with some chopped green onions.

Mix well and serve!

Wonton Soup

In a small soup pot, heat up chicken broth, and add some veggies (such as mushrooms, bok choy, spinach) and add a few teaspoons of sesame oil.

In a bowl, add about 10 cooked wontons, and add the chicken soup with veggies and serve.

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If you enjoyed this Chinese Wontons Recipe, check out my other Chinese recipes here!

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