Wontons aren’t just for the chinese restaurant or for those with a little more exposure; the occasional appetizer with the standard sweet & sour sauce. However you can turn these little gems into just the thing for your party or dinner. Though this post shows you how to make won tons and there’s a nifty recipe for “A” filling. I’ll have to show you how to make the soup another time. Don’t worry, it’s a standard comsomme’ recipe. (only one of the hardest soups to make.)

First you need to get together your  Mise en place… (a French phrase defined by the Culinary Institute of America as “everything in place“, as in set up.)

Ingredients:

• 10-20 6×6 inch wonton skins (4×4 inch would be better)
• (2) – 8 oz boneless skinless chix breasts
• 4 tsp chopped scallion (set half to the side)
• 3/4 tsp minced fresh ginger
• 1 tsp minchd fresh garlic
• 1 tbsp S&B White Seasoned Salt
• 2 Egg whites
• 1 tbsp toasted sesame oil
• 1 1/2 tsp soy sauce
• 1/2 tbsp Crushed Red Pepper

Equipment:

• Mini Deep Fryer (optional)
• Mini Food Processor
• Cutting Board
• 4 C.  Simmering, Seasoned Chicken Stock
• Chef’s French Knife
• Several small storage containers
• Rubber spatula
• Lg Slotted spoon
• Teaspoon
• Pastry Brush
• 3 Hand Towels or Cleaning Cloth’s

Directions:

Place all ingredients in the food processor and puree’ until smooth. Remove lid, stir with rubber spatula and continue to puree’  for another 15 seconds. Remove from bowl and place in a storage container & refrigerate for 1 hr. Assemble the rest of your materials and start to heat your stock or heat up your mini fryer.

Place the Won-ton skins on the cutting board and remove 11/2 to 2 inch’s from the top and right side. *(If you want larger wonton’sleave them at their original size.)

Place 3/4 tsp of pureed chicken mix in the middle of the won-ton,

With a pastry brush or tip of a cloth dab the edges of the wonton with water or egg wash (egg yolk + water).   

Fold the bottom roght corner to meet the top left corner and press all the air out & to seal the won-ton. It should look like a triangle…

Pick up won-ton & hold with your index finger in the middle of the won-ton. (section with filling in it.) Brush the left or right tip of the triangle with water or egg-wash

Fold the dry tip over your index finger then do the same with the wet side and press together firmly to seal.

Set on the cutting board, and open up to reveal just the top of the filling. Cover with a damp towel & repeat until the desired amount is reached.

Place wontons in deep fryer a few at a time & fry until light golden brown; approx 2 full minutes. (cut one in half to make sure the filling is cooked all the way through) Remove from fryer oil and place on top of papertowel to drain all excess oil.

If simmering; place a few won-tons in thesimmering stock and simmer for approx 4-5 minutes. When cooked remove from stock and rinse with cool water to stop cooking. Reserve in storage container and keep cool until needed.

Sprinkle fried Wontons with a little S&B White Seasoned Salt, Black and White sesame seeds, and remaining scallions. Serve with an asian style plum sauce, teriyaki dipping sauce, duck sauce or what ever you’re in the mood for.

If serving in a soup, gently warm the wontons in a hot water bath, place in a bowl with soup garnish and pour hot broth over the Won-tons.

*For a vegetatrian option, combine…

• 1 C. chopped tofu
• 1 1/2 tsp sesame oil
• 1 1/2 tsp soy sauce
• 1 tsp hoisin sauce
• 2 tbsp chopped scallion
• 1 tbsp S&B White Seasoned Salt
• 2 tsp julienne snow pea pods
• 2 tsp shredded carrots
• 2 tsp chopped shiitake mushrooms
• 2 tsp fine chopped sweet red peppers
• 2 tsp chopped bean sprouts
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp crushed red pepper

Toss all ingredients together and let sit for 5 minutes, drain the juices and repeat the steps to fill the Won-tons. Fry or simmer for the same amount of time alotted.

For a video presentation (coming soon) check out our Group page on Facebook @ S&B SeasoningsINC