Home style Wontons

This version of the popular dumplings known as wontons, came to be known as "wongchongs" in our family because my mother was so good and so fond of making these as the special Sunday "one pot." All the work went into the preparation of the meat filling, the soup broth, the vegetables; and then filling and folding the tiny dumplings. Cooking took place when everyone was seated at the table, a bowl of steaming soup at each place. As the dumplings floated to the top of the boiling water, they were skimmed off and transferred to the bowls of soup. Homestyle "wongchongs" included minced pork, minced shrimp and minced chicken, seasoned with ginger, garlic, pimentos, bits of carrot, salt and pepper. The meat was ground at home with an old fashioned manual meat grinder, the most tedious task.

This simple version uses chicken breasts, sliced thinly across the grain, and then chopped as finely as possible using a sharp knife. If it is possible to get minced pork, you may add a little - the fat in the pork makes the filling moist and flavourful. While you are filling the dumplings, the soup should be simmering. These dumplings are delicious boiled in a light soup with noodles and vegetables. They may also be deep fried to be served with a savoury dipping sauce.

Wontons are very appropriate for your Chinese new year's feast!

Meat filling for wontons:
Chicken breasts, about one to two pounds
Minced pork, half pound (optional)
Ginger, large piece, sliced and then chopped finely
Garlic, 5-6 cloves, chopped finely
Pimentos, chopped finely
Carrot, one small one, sliced and chopped into fine dice
Shallots or chive, two or three bulbs, chopped finely (optional)
Salt to taste (quarter teaspoon)
Soy sauce, a splash or two

Have the chicken half frozen - this makes them easier to slice and chop. Slice thinly across the grain of the meat, and then you can use your knife to slice again in the perpendicular direction. In a bowl, mix minced chicken with seasonings, ginger, garlic, pimentos, carrot, salt and pepper to taste.

finely cut up breast of chicken

Folding the dumplings:
Wonton skins, one pack, or about 24 skins

Wonton skins are usually stored frozen, and kept dry. Take them out of the freezer about two hours before you expect to fill and fold the dumplings.To seal each dumpling, dip your finger in water and moisten the skin where you are pressing the two surfaces together.

To fold each dumpling into the characteristic wonton shape, place half a teaspoon of the meat mixture on one point of the square. Roll the skin diagonally to the middle, to conceal the meat. At the point when the meat filling is completely covered by the skin, bring the two wings to overlap and squeeze to stick together. You may have to moisten to stick. The folded dumpling should look like a little hat with a point on one side and the two wings overlapping on the opposite side.

Wonton twist!

Arrange your dumplings on a plate until you have filled all your skins, or used all the meat mixture.

Anjani's wontons - made in Amsterdam!

Frying the dumplings:
You may deep fry in hot oil. The dumplings are cooked when they float to the top. Drain on absorbent paper and allow to cool. Serve with a sour sweet dipping sauce, such as a tamarind sauce, or light soy sauce with sliced chives.

Boiling the dunplings:
If you are boiling the dumplings, you will need to have your soup simmering - make a stock with pork or chicken bones. Season with ginger, garlic, shallots (or chives), salt and pepper. Add cubes of pumpkin, carrots and just before serving add sliced Chinese cabbage or patchoi until just wilted.

Separate from the soup, bring a pot of water to the boil. Add six to eight wontons to the boiling water, and allow to boil vigorously until they float to the top. Use a slotted spoon to remove wontons from the boiling water. Put six to eight wontons into each serving bowl and ladle hot soup over the top. Add patchoi or Chinese cabbage and vegetable to each bowl. Sprinkle sliced shallots over the top.

You may also add boiled Chinese noodles to make a more substantial one pot meal. Serve with a sauce made from soy sauce mixed with a little white pepper or hot pepper sauce.

Wonton soup as a first course

Wonton soup with vegetables - a hearty meal for a cold evening