Wontons are a small Chinese dumplings with a thin dough wrapper and a meaty filling. They are commonly boiled and served in soup or sometimes deep fried. The soup version makes an elegant starter while the deep fried version is popular as finger food. They come in various shapes, the most common being the globular wonton which looks like a drawstring purse.
Deep fried wontons also make a lovely addition to the bento box. I woke up early this morning to prepare some rice cakes and wontons for Ro-Ri San’s bento. I left the minced meat to marinate overnight in the fridge but did the wrapping this morning. It did not take long as I only made a few for his bento. For ease of packing, I shaped the wontons into flat parcels with a triangular flap at the back.
Wontons are very popular at our home and I have made this many times. The recipe can be found here using the drawstring purse method. The steps below are the ones I used this morning.
Deep fry the wontons a few at a time until golden brown.
This is a smaller bento for a light lunch. I added a packet of instant miso for a hot bowl of miso soup at the office.
Included in the bento are slices of peaches, radishes, and takuan (daikon pickle). The rice cakes are flavored with seto fumi furikake.
Enjoy…..and have a wonderful day! 8)