Pork and Leek Wontons

Still in the spirit of dumplings and with the chilly turn in the weather, I decided that wonton noodle soup would be perfect for dinner – with a twist of course. In reality, we had some leek that had to be used (I love leek!) so pork and leek were the key ingredients for the night. All in all, it was a tasty dinner – though I would have liked more colour in the bowl – maybe some barbeque pork or carrots…

A quick Google search informs me that the ‘wonton’ is derived from Chinese words meaning “irregularly shaped dumpling” – which makes a lot of sense when you look at them. There are different ways to ‘fold’ the wrapper, I’ve stuck to the method which my mum taught me (and presumably my Grandmother taught her). This website: http://www.homemade-chinese-soups.com/how-to-fold-wontons.html seems to have a few different methods – of which ours is not shown…  it all tastes the same in the end anyway, so if you decide to make these take your pick! It looks like the easiest way is to place the filling in the centre and fold the wrapper over and seal together.

Other comments and disclaimers:

  • I used udon noodles – and yes, I am aware that udon is Japanese, but it one of my favourite noodles. If you wished to be more authentic (ignoring the leek aspect of these of course) you may wish to use egg noodles or rice noodles.
  • I used bok choy, Chinese broccoli and Chinese spinach for the ‘Asian vegetables’, and cooked it in the stock.
  • I decided to steam the wontons instead of boiling them to keep the shape better (and for them to look less shrivelled).
  • Oh, I should also add that I had heaps of filling left – this recipe probably needs three or four packets of wonton wrappers – yes, yes, I bought the skins (oh the shame) – but my plan is to try and make the wrappers from scratch next time.

Pork and Leek Wontons

1 pkt wonton wrappers (though as mentioned above, you probably need 3-4 pkts to use up the filling)
Asian vegetables
1 pkt Udon noodles
Chicken stock
Oyster sauce to serve.

500g pork mince
1 leek, finely chopped
½ tin water chestnut, finely chopped
25g dried shitake mushrooms, reconstituted in boiling water (reserve the water for the stock), finely chopped
1 egg
1 tbs cornflour
1 tbs sesame oil
2 tbs soy sauce

1. Combine in a bowl the ingredients for the filling. Stir until mixed through.

Wonton filling

2. Place a wrapper in the palm of your hand. Place about a teaspoon of filling on one corner of the wrapper. Roll the wrapper from the corner, towards the center. Once you have reached the center, dab some water with your finger in a line above the ‘roll’ then continue rolling until the edges of the wrapper line up. Dab some water in the ‘roll’, and seal by pressing together (the dumpling at this point should look a little like a triangle with a lump at the bottom).

Making the wonton

3. Turn the dumpling over so that the flat side is up. Fold in the two opposite corners (with a dab of water in between so that they stick). Your wonton is done.

The bottom, top and side view...

Completed wonton

4. Bring the stock with the reserved mushroom water to the boil. Add the vegetables to cook and (if you can do this with your saucepan) put the wontons in the steamer basket over the top.

Unsteamed --> steamed

5. Prepare noodles as per packaged instructions. Top with vegetables, wonton, and stock. Add oyster sauce to taste.

Final product

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2 Responses to Pork and Leek Wontons

  1. skye says:

    Very authentic. I love how they have a big dollop of filling as opposed to a teeny chopstick amount of mystery ingredients in restaurants – beauty of homemade.

  2. Pingback: New Shanghai, Chatswood Chase | Food and other delectable things… according to a 'Kitchen Chemist'

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