A Mother's Recipe and Tips for Making Wontons
Photograph from Bouchon For Two
Mel of Bouchon For Two shares some helpful tips and a recipe on how to make her mom's Shanghainese-influenced wontons (which, judging from the photos, probably taste awesome) filled with seasoned pork, shrimp, and and flowering garlic chives. Since I'm an amateur when it comes to making homemade dumplings I didn't know the tips Mel includes in her post, such as combining two cuts of pork, and tempering the water three times while boiling the dumplings. Methinks a wonton-making party is in my future.
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11 Comments:
these look luscious, delicate and sublime..... pure wonton poetry.
pooch at 12:05PM on 08/13/09
GORGEOUS
simon at 12:11PM on 08/13/09
my god these are beautiful beautiful beautiful....love it when the dough is sealed around the filling, i always munch around the edges to eat up the little flaps of dough then eat the filling part! does anyone else do that?
heavymetalpizzaparty at 12:20PM on 08/13/09
@heavymetal I love the extra thick layered bits too! Also, I'm partial to the more traditional round way of wrapping a wonton. I think it changes everything... biting into a nice ball of wrapper and filling. As kids, wrapping dumplings/wonton was one of the fun cooking activities my mom did with us. Way back, during college, my dad was a waiter, so he taught us the 'right' way to wrap a wonton. yum!
engmcmuffin at 12:47PM on 08/13/09
mmmmm. must. make.
hmw0029 at 12:49PM on 08/13/09
those look perfect.
so what's the difference between a wonton and a dumpling? i'm confused now.
foodinmouth at 1:50PM on 08/13/09
@foodinmouth: Depends on the dumpling? :) I guess when I think of dumplings I'm referring to jiaozi. Which is just a different kind of...dumpling, like a wonton is a type of dumpling. Err I need to make myself a dumpling guide.
Robyn Lee at 2:15PM on 08/13/09
Dumpling is a general category for filling wrapped in a thin wrapper. Wonton is a specific type of dumpling. Other examples of dumplings include potstickers and juicy pork buns (aka xiu long bao).
bouchonfor2 at 2:21PM on 08/13/09
@foodinmouth
I agree with the above about wonton vs. dumplings. Wonton are a very specific kind of dumpling normally seen in soup. Compared to jiaozi/potstickers/gyoza, they have a thinner, softer yellow wrapper. The filling almost always involves pork and chunks of shrimp.
also...deep fried wonton are blasphemous.
engmcmuffin at 2:51PM on 08/13/09
@engmcmuffin,
what?! you can't deep fry those suckers?! i bet you don't like crab rangoons :( :( :( with duck sauce! delicious...
foodinmouth at 5:54PM on 08/13/09
wontons don't look like that
you can't call that a wonton
that's like calling a duck a chicken
shanghainese wontons....
naha. those are a totally different story
nice looking skins nonetheless...for dumplings
munkkie9909 at 3:06AM on 08/15/09