The best wontons that I have had previously were ones my wife made. Maybe I have not gone to the right restaurant yet and I have tried quite a few, but I haven’t tasted any this good. I like when they have a little more meat to them and a really good sauce. I went through several recipes on the internet and tried to see if I could make even better wontons than hers, of course with my wife’s help, I combined ingredients from several recipes and these are the best yet. It is really good if they are served in a bowl with enough sauce they can soak in it. Here is the recipe:
Ingredients
Wonton:
- 50 wonton wrappers
- 1 lb ground pork
- 10-15 slices of water chestnut minced finely (From a can)
- 1/8 tsp salt
- 1 egg
- 1 tbsp finely minced ginger
- 1 tbsp finely minced green onion
Chili Oil Sauce
- 4 tbsp crisp chili sauce Spicy Chili Crisp (Chili Oil Sauce) – 7.41oz (Pack of 1)
- 3 tbsp black vinegar Chinkiang/Zhenjiang Vinegar – Hengshun brand 21 oz.
- 1 tbsp sesame oil La Tourangelle Toasted Sesame Oil, 16.9 Ounce Unit
- 2 tbsp Chinese cooking wine Shao Hsing Rice Cooking Wine – 25.3 Fl oz (Pack of 1)
- 1/8 tsp salt
- 1/2 tsp sugar
- 3 garlic cloves finely minced
- 1 tbsp soy sauce
- 1 tbsp minced green onion
- 1/2 tsp ground coriander.
- 1 cup water that a couple of batches of wontons were cooked in.
Directions
Mix last 6 ingredients for wonton in a bowl. Take a wonton wrapper and add about 1/2 tsp to 1 tsp on the filling to the center of the wonton. Dip your finger in water and moisten the edge of the wonton wrapper and then fold into a triangle and pinch edge together. Then take the two opposite ends of the triangle and moisten the tips and bring together and pinch. When you have made all the wontons you can begin cooking them. Bring a pot of water to a boil and add wontons into the water. Do not over crowd the pot with the wontons. Boil for about 5 minutes. They will float and then around the meat area will wrinkle slightly. Remove from the water and set aside. Continue till all are cooked. They can also be frozen raw and cooked later. Just don’t clump them when they are freezing. When cooking the wontons mix all the sauce ingredients in a bowl and when wontons are cooked put about 6-8 wontons in a bowl and put about 2 tablespoons of the sauce in the bowl with them and serve. I am sure you will enjoy, I did.
From: http://gastronomy.ddns.net