One of my dad’s most coveted recipes is the famous family Wonton. If you are a chinese dumpling lover, then you would find these things delectable. I wish I could tell you that I’m providing you with the recipe, I even tried to write it down… but somehow his “measurements” don’t really equal out to be anything normal–and I can’t remember where I wrote it down. Pitiful, I know.
Ingredients: Ground pork, baby shrimp, regular shrimp – cut up, lots of ginger, garlic, chopped green onion, eggs, salt, pepper, soy sauce, and chinese cooking wine. I think that’s it. But there may have been more. Poor memory… sorry about that. Oh… you’ll need some wrappers, too.
The best part about dumplings is actually folding them. Everyone folds their dumplings differently. My dad knows a few different ways of folding wontons… but he usually goes for the most efficient way possible.
We put some meat in one of the corners of the wapper. The meat also acts as a glue… a bonding agent, if you will. So we put a little bit on the other corners of the wrapper.
Roll the bottom corner of the wrapper around the dollop of meat and then fold it in half. With the “meat glue” on the corners, you’ll stick the two sides together.
And then fold the two corners under the dumpling.
And Voila! There you have it. We make several at a time and freeze them. Be mindful while you fill them, if you put too much meat inside the wrapper they will crack. To cook them, boil some water, dump in the frozen dumplings and they usually sink to the bottom. Stir ’em around so that they don’t stick… walk away for a bit. And come back when they start floating to the top. Let them boil for a minute more and they are good and ready to eat. You can dip them in sauce… soy, hoisin, or whatever you like. Lately, I’ve been eating them without anything else. They are delicious and my favorite family snack.
Today I am thankful for my father having a good surgery. We have a long night ahead of us… so keep us in your thoughts.