I have memories of eating dozens of mom’s wontons for dinner as a kid. I would help wrap them at the kitchen table. Although not every year, we often made dumplings to celebrate the New Year, but as we made a tradition of making steamboat on New Year’s Eve, and a more elaborate dinner for New Year’s Day, it has been awhile since we’ve honored this New Year’s tradition.
Variations are endless with wontons. I prefer the thicker Northern Chinese style wrappers. One thing to keep in mind is to minimize moisture. Also, taste test for seasoning before wrapping by putting a sample of the filling in the microwave to cook.
Filling Options:
- Ground Chicken, Chopped Shrimp, Napa Cabbage (salted and squeezed of excess water), Cilantro, Shitake Mushrooms (rehydrated), Ginger, Garlic, Leeks, Soy Sauce, Sesame Oil
- Ground Pork, Chopped Shrimp, Napa Cabbage (squeezed of excess water), Ginger, Garlic, Green Onion, Soy Sauce, Sesame Oil
Wrap wontons by placing about 1 TBSP filling in each wrapper. Wet edges with a mixture of water and corn starch and crimp the ends.
Bring water to a boil and place wontons into the pot. Cook until they float, then add cold water to the pot and bring to a boil again. Repeat this proces two more times.
Wontons made ahead, then frozen (uncooked) individually on a tray. Store in plastic bags in the freezer
Nesting On A Hill 