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Traditional Wontons

Source: Food & Wine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  60 Wontons
These wontons can be deep-fried, steamed or boiled and may be served with any one of the accompanying dipping sauces.
2 cups shredded napa cabbage
1/2 pound ground pork or chicken
1/2 cup lightly packed fresh cilantro leaves, finely chopped
2 scallions, minced
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
60 wonton skins
2 to 3 cups vegetable oil, for deep-frying (optional)
Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt
Soy-Vinegar Sauce:
Makes 1/4 Cup
3 tablespoons soy sauce
1 tablespoon rice vinegar
In a small bowl, stir together the soy sauce and vinegar.
Orange Sweet-and-Sour Sauce:
Makes 1 Cup
1 whole small dried red chile
2/3 cup fresh orange juice
1/4 cup cider vinegar
2 tablespoons orange marmalade
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
In a small nonreactive saucepan, simmer all the ingredients over low heat for 5 minutes. Let cool.
Spicy Fish Sauce:
2 tablespoons fresh lime juice
1 tablespoon fish sauce*
1 teaspoon chili paste
1/2 teaspoon sugar
1/2 teaspoon coarsely chopped fresh cilantro
*Available at Asian markets
Combine all the ingredients and stir to dissolve the sugar thoroughly.
Let stand for 5 minutes before serving.
Spiced Salt:
Use this flavored salt as a dip for any fried food or as a dry rub in cooking.
Makes  About 1/4 Cup
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon Szechuan peppercorns
1/2 teaspoon freshly ground pepper
2 tablespoons coarse salt
In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan  peppercorns over moderately low heat, stirring often, until aromatic, about 3  minutes.
Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl.
Add the ground pepper and salt and mix well.
In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool slightly. Then squeeze out the excess water.

In a bowl, combine the cabbage with the pork, cilantro, scallions, garlic, ginger, soy sauce, sesame oil, salt and pepper. Toss well.

Lay out 10 wonton skins on a work surface; keep the remainder covered. Place a rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold over to form a triangle. Press out the air and seal the edges. Dampen the two points farthest from each other and pinch them together to form a hat, or tortellini, shape. Put the wontons on a flour-dusted baking sheet and cover with a clean towel. Repeat the procedure with the remaining skins and filling.

TO DEEP-FRY THE WONTONS: Heat the oil to almost 400 degrees F. in a wok. Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.

TO BOIL THE WONTONS: Bring a large saucepan of water to a boil. Add the wontons in batches and cook until they float to the top. Transfer to a colander to drain.

TO SERVE: Transfer the wontons to a platter and pass one or more of the dipping sauces separately.

VARIATION: For vegetable wontons, in place of the pork, steam 1 1/2 pounds stemmed fresh spinach until just wilted, squeeze dry and coarsely chop. In a small saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over low heat until thickened, about 1 minute. Stir in the spinach. Add to the bowl in Step 2 and proceed.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   60 Wontons
Calories: 35
Fat. Total: 1g
Protein: 2g
Carbohydrates, Total: 5g
Sodium: 118mg
% Cal. from Fat: 26%
Cholesterol: 3mg
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