Silk Road Souvenirs
Ancient Chinese Wontons
Ingredients For the Wrapper
Instructions:
Ingredients For the Filling:
Preparation:
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Reserve.
To Assemble:
Layout a wonton wrapper on a cutting board, corners facing north, south, east and west. Place one half tablespoon of filling into center of wrapper. Brush edges of wonton skin with egg wash. Folding bottom to top begin to seal wonton in triangle shape. Cook in broth for soup or deep-fry to serve.
- 1 egg
- 3/4 teaspoon salt
- 2 cups all-purpose flour
- 1/3 to 1/2 cup water, as needed
- Extra flour as needed
Instructions:
- Lightly beat the egg with the salt. Add 1/4 cup water.
- Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
- Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
Ingredients For the Filling:
- 1 cup finely chopped Napa or Savoy cabbage
- Coarse salt
- 12 ounces ground pork, not all lean
- 6 scallions, finely chopped
- 2 tablespoon finely chopped, peeled fresh ginger
- 2 teaspoon superior soy sauce
- 2 teaspoon toasted sesame oil
Preparation:
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Reserve.
To Assemble:
- 1 egg, beaten
Layout a wonton wrapper on a cutting board, corners facing north, south, east and west. Place one half tablespoon of filling into center of wrapper. Brush edges of wonton skin with egg wash. Folding bottom to top begin to seal wonton in triangle shape. Cook in broth for soup or deep-fry to serve.