Try this delicious and simple Chinese wontons filled with savory blend of seasoned pork and crisp napa cabbage. Perfect for wonton soup or serving with some tasty sauce!
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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.
How to make the wonton filling
First, gather your 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
- ½ cup green onion, chopped
- 1 egg
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon cornstarch
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.
How to set up to wrap dumplings
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.
How to fold wontons
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 (also follow me on TikTok for cooking videos! I also cook LIVE!):
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).
How to cook wontons
Bring a large pot of water to boil and add wontons in water. Cover, and once it starts boiling again, add ½ cup of water. Once it boils again, if the wontons are floating, remove from water with a slotted spoon. If not, add another ½ cup of water and cover, and repeat.
You officially have cooked wontons! I normally make either wonton soup or spicy wontons.
Spicy Wontons in Chili Oil
This is my favorite way to serve wontons! Here's how to make it - Recipe Link!
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.
How to make Wontons
Enjoy these delicious and simple Chinese wontons filled with a savory blend of seasoned pork and crisp napa cabbage. Perfect for wonton soup or serving with some tasty sauce! Make a batch to enjoy now and freeze the rest for later.
Ingredients
- 1 package wonton wrappers
- 1 cup napa cabbage, chopped and well-drained
- 1 lb ground pork
- ½ cup green onion, chopped
- 1 egg
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon cornstarch
- Water, for sealing
Instructions
1. Preparing the Flavorful Filling:
- In a spacious mixing bowl, gently combine the finely chopped and thoroughly drained napa cabbage, ground pork, chopped green onion, egg, light soy sauce, sesame oil, salt, and cornstarch.
- Using a wooden spatula or spoon, mix all the ingredients together until they are evenly distributed and the mixture looks well combined.
- Cover the bowl and let the filling rest at room temperature for about 20 minutes. This allows the flavors to meld beautifully.
2. Setting Up Your Wonton Assembly Line:
- Lightly dust a baking sheet or large plate with all-purpose flour. This will prevent the delicate wontons from sticking.
- Arrange your wonton wrappers, the bowl of prepared filling, a small bowl of water, and a teaspoon or small spoon on your work surface.
3. The Art of Folding Wontons:
- Hold one wonton wrapper flat in the palm of your hand.
- Using the spoon, scoop a small amount of the pork filling (about 1 teaspoon) and place it in the center of the wrapper. Be careful not to overfill.
- Dip your finger into the small bowl of water and lightly moisten one edge or corner of the wonton wrapper.
- Fold the wrapper in half diagonally to create a triangle, ensuring the moistened edge meets the opposite edge. Press the edges firmly together to seal, pressing out any trapped air.
- Now, with the sealed triangle in your palm and the longest side facing away from you, moisten either the left or right bottom corner of the triangle with a dab of water.
- Bring the two moistened bottom corners together, overlapping them slightly, and press firmly to seal. This creates a classic wonton shape.
- Place the finished wonton on the prepared floured baking sheet or plate, making sure the wontons are not touching each other.
- Repeat this folding process until all the filling and wrappers are used.
4. Cooking Your Homemade Wontons:
- Bring a large pot of water to a rolling boil over high heat.
- Gently add the wontons to the boiling water. Do not overcrowd the pot; cook them in batches if necessary.
- Once the water returns to a boil, reduce the heat slightly and cover the pot.
- After about 2-3 minutes, or when the wontons start to float to the surface, they are likely cooked through. You can also test one by cutting into it to ensure the filling is no longer pink.
- Remove the cooked wontons from the pot using a slotted spoon and transfer them to a serving bowl.
5. Serving Suggestions:
- Wonton Soup: Ladle hot chicken or vegetable broth over the cooked wontons. Add your favorite vegetables like sliced mushrooms, baby bok choy, or spinach for a complete and comforting soup. A drizzle of sesame oil adds a lovely aroma.
- Spicy Chili Oil Wontons: For a fiery and flavorful dish, toss the cooked wontons in a homemade or store-bought chili oil sauce. Garnish with chopped green onions and a sprinkle of sesame seeds.
Freezing for Later:
- To freeze uncooked wontons, arrange them in a single layer on a flour-dusted baking sheet or plate.
- Cover the sheet with plastic wrap and place it in the freezer for at least 2 hours, or until the wontons are frozen solid.
- Once frozen, transfer the wontons to a freezer-safe zip-top bag or container for longer storage (up to 2-3 months).
- You can cook frozen wontons directly from the freezer; simply add a few extra minutes to the cooking time.
Notes
- Draining the Cabbage: After chopping the napa cabbage, you might notice some liquid. It's important to squeeze out as much excess moisture as possible to prevent the wonton filling from becoming too wet. You can do this by placing the chopped cabbage in a clean kitchen towel and squeezing gently.
- Wonton Wrapper Variations: Wonton wrappers come in different thicknesses. Thinner wrappers will result in more delicate wontons, while thicker ones will be slightly chewier. Choose according to your preference.
- Experiment with Fillings: While this recipe focuses on pork and napa cabbage, feel free to experiment with other additions like shrimp, mushrooms, or different seasonings to create your own unique wonton variations.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black -
Clabber Girl Corn Starch, 6.5 Ounce, Package my vary -
Lao Gan Ma Spicy Chili Crisp (Chili Oil Sauce) - 7.41 Ounce+ Only one NineChef Spoon -
Kadoya Sesame Oil, 22.10 Fluid Ounce -
Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz -
Large Wonton Wrapper 16 oz x 2 上海菜肉雲吞皮
Nutrition Information:
Yield:
50Serving Size:
1 wontonAmount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 78mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
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If you enjoyed this Chinese Wontons Recipe, check out my other Chinese recipes here!
rudyanto
Sunday 17th of January 2021
Good recepi