Wontons are absolutely among my favorite things to make and to eat. Every time I finish making wontons, seeing them nicely wrapped in the tray, I always end up asking myself why didn’t I make this more often? After all, I do have a family-tested wonton recipe in my back pocket.

Normally, I like to use non-frozen Hong Kong style wrappers which are slightly yellow. The ones I’m using here are different but are the only kind available in the frozen aisle in my neighborhood grocery store. I was happy with any wrappers at that point. I was desperate for some homemade wontons.

There used to be a small Asian grocery store a few blocks away from my apartment. I was so excited when it opened because I could get most of my Asian essentials without hopping on the subway to Chinatown. The storekeeper, a young lady, was always friendly and helpful. When I needed things that were not available in the store, she would get the stock from their Chinatown location and I could pick them up the next day. I enjoyed the convenience for about a year, and sadly, the store closed due to some unforeseen reasons.

Wonton Recipe

Ingredients for the wonton filling:

• 1/2 pound ground pork
• 1/3 pound peeled shrimp, cut into bite-size
• 1 1/2 to 2 tablespoons diced shallot
• 1/4 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon oil
• 1/4 teaspoon corn starch
• A dash of sugar

Method:

Combine all the ingredients. Mix well and marinate for 30 minutes to 1 hour before use.

This recipe makes about 25 wontons.

To cook, put the wontons in boiling broth. They are ready once they float to the top. You can also add some greens like bok choy and green scallions to the broth to enhance the flavor of the wonton soup.

To see a demo of how to fold the wontons, check out the video above.

Companion Recipe for Wontons:

If you enjoy some Asian-style soups, check out this Napa Cabbage and Tofu Soup recipe on the blog. You can use the same soup for the wontons!

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