Silky smooth Wontons in clear chicken broth are great as a starter or appetizer. They can also be deep fried to perfection as finger foods.
Wontons, especially the deep fried ones, are always so popular at gatherings. You can never make enough of these crunchy bites. The wrappers are easily available these days, and even the regular grocery stores carry them. I picked up a pack while grocery shopping at the Asian market this weekend. I also bought some water chestnuts for the filling and a pack of thin egg noodles to make wonton noodles.
Ro-Ri San and I both like the smooth texture of boiled wontons in a clear chicken broth. They are delicious eaten with dumpling sauce or just plain soy sauce. Ro-Taro and Ro-Jiro like them deep fried. Who can blame them? Those crunchy delights are irresistible.
Silky smooth Wontons in clear chicken broth are great as a starter or appetizer. They can also be deep fried to perfection as finger foods.
(Makes 70 to 80 wontons)
- 1 packet thin wonton wraps
- 8 cups chicken stock (seasoned to taste) (1.9 liters)
- Several stalks Choy sum or bok choy (lightly scalded) (optional)
- 2 green onions (sliced)
- A few drops sesame oil
- Oil for deep frying if preferred
- 1 lb lean ground pork (450g)
- 4 oz shrimp (minced) (115g)
- ½ cup water chestnuts (chopped) (100g)
- 2 green onions (finely sliced)
- 2 tbsp soy sauce
- ½ tsp ground pepper
- 1 tsp sesame oil
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Mix all filling ingredients in a bowl. Allow it to marinate for 30 minutes.
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Place one wonton wrapper on palm. Put 1 teaspoon filling in the center of the wrapper.
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Moisten wrapper around filling with a finger dipped in water. Gather wrapper up around filling and twist to seal. It should resemble a drawstring purse.
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Place wontons in a single layer on a flat plate.
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Bring 8 cups (1.9 liters) of water in a pot to boil. Gently drop about 20 wontons into pot. Reduce heat to medium and let them simmer for about 3 minutes. Cooked wontons will float to the top. Remove and drain wontons.
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Place about 6 wontons and a stalk of choy sum or bok choy in a bowl. Ladle some soup onto wontons. Garnish with sliced green onions and a few drops of sesame oil. Serve immediately.
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Alternatively, wontons may be deep fried for about 3 minutes in hot oil until golden brown.
Served as finger food.
Served as a starter or appetizer.
Served with thin egg noodles.
NOTE: This post was updated on October 19th, 2013 with new pictures.
Enjoy…..and have a wonderful day! 😎
Cristina @ TeenieCakes says
February 8, 2010 at 5:22 pmThese do look like crunchy delights. I have never made wontons but coincidentally almost picked up a package of wonton wraps from the mkt last week. They are tempting!
islandvittles says
February 8, 2010 at 6:04 pmdelicious!
Food o' del Mundo says
February 8, 2010 at 7:12 pmso cute – love the fried, but have to stick to the ones in the soup – you know – that damn – age and healthy thing 🙁 Mary
Angie's Recipes says
February 8, 2010 at 7:46 pmI love the fried ones! They look so inviting!
5 Star Foodie says
February 8, 2010 at 4:45 pmYum! I especially love the deep-fried ones! Must make some today!
Divina Pe says
February 9, 2010 at 8:31 amI love the versatility of wontons. They're attractive and inviting.
Mother Rimmy says
February 9, 2010 at 2:53 pmOh, I've saved this one. Perfect for company. Love it!
Spoon and Chopsticks says
July 28, 2010 at 1:04 pmThese are one of my favourites.
Try my version of Steamed dumplings: http://spoon-and-chopsticks.blogspot.com/2010/05/steamed-dumplings-momo.html
And this is the wrapper design: http://spoon-and-chopsticks.blogspot.com/2010/06/how-to-make-dumpling-wrapper-design.html
Let me know what you think.