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How to wrap won tons

26 Mar
Wonton noodle soup in Boston's chinatown

Wonton noodle soup in Boston's chinatown (Photo credit: Wikipedia)

It has been a busy day in the kitchen! When I can I try to get myself organised for several lunch time meals for midweek nourishment when time is tight. This week, we will be feasting on a winter favourite in this household – hot, delicious, satisfying Won ton soup! I have posted on how to make won ton soup before in the past, but today I decided to make a “how to” on wrapping them.

[  Makes: 35  |  TIME: 20 – 30 MINUTES  |  COST: $6 – 8  TOTAL ]

Ingredients

1 packet commercial won ton wrappers
250 grams of minced pork or chicken
1 cup finely chopped shallots
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon soy sauce

Method

  • Mix all ingredients in a bowl
  • Lay your wrappers on a board with a good gap between wrappers. Put one teaspoon of mixture in the centre of the wrappers, and moisten the edges of the wrapper (see photo below).
  • During the wrapping process, you will want to expel any air inside the won ton. This will stop it from falling apart when cooked.
  • After your won tons are wrapped, place then on a tray that has been covered with some grease proof baking paper. Ensure there is clear space around each won ton and that they are not touching.
  • When ready, place the tray into the freezer for 2 hours. Place the frozen won tons into an air tight container for storage. Once frozen, won tons are good in the freezer up to three months.

How to: Tortellini Style Won Tons

  1. With your meat mixture in the centre, fold your wrapper in half and seal. Wet one tip of the triangle (photo 1).
  2. Apply a little pressure on the centre of the wrapper to allow it to fold in half (photo 2).
  3. Press the two tails together so they stick together (photo 3).

How to: Square Style Won Tons

  1. Fold two sides up to meet in the centre to form a triangle. Press the tip firmly to form a seal, but leave the sides open (photo 1).
  2. Bring the other two sides up to meet the centre, firmly pressing all seams to seal the contents. Try to expel any excess air during this stage  (photo 2).
  3. Your square won ton should be firm but with clear stiff edges (photo 3).

How to: Purse Style Won Tons

  1. Bring all sides up to the middle, and press lightly to expel any excess air (photo 1).
  2. Using your thumbs, press hard to form a tight seal with all loose edges (photo 2).
  3. Place on a hard surface and press lightly to form a flat side (photo 3).
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12 Comments

Posted by on March 26, 2012 in Food: Diabetic Friendly

 

Tags: , , , , , , ,

12 responses to “How to wrap won tons

  1. jenonthecheap

    March 26, 2012 at 1:08 pm

    This looks incredibly good! 🙂

     
    • mizrhi

      March 26, 2012 at 1:12 pm

      SOOO easy, and so good. The soup part of it is really easy as you can imagine. Some noodles (just like the ones you made!), few veggies, some stock and wa-la! A delicious nutritious soup.

      Having them frozen means you can whip it together in 10 minutes and look totally awesome when friends drop around unexpectedly at lunch time.

      Many years ago when my daughter was little, I would let her friends make them during sleep overs. Then they would have some for dinner, and it always provided the kids with a sense of pride as well as keeping them amused.

       
  2. narf77

    March 27, 2012 at 6:25 am

    I usually use the purse method because I am lazy 🙂 I like to make wontons and steam them and then use them in all sorts of ways. We love Laksa here and use wontons with prawns and minced chicken for Steve’s meat proportion of the laksa. Everything looks so neat and orderly! I would hate someone to take a photo of my wonton manufacturing process…the kitchen might get shut down!

     
    • mizrhi

      April 1, 2012 at 7:54 pm

      Oh where did my reply to this comment go?

      I have to be orderly in my kitchen, narf. I have no room to move. I have about 1.5m of bench space, and that is literally it. We love them steamed too, but of course our soup is favourite during winter.

       
  3. accidentalhippy

    April 1, 2012 at 3:39 pm

    I think yoU answeRed my question in a comment. Can you freeze these and add them to soups from frozen?

     
    • mizrhi

      April 1, 2012 at 7:55 pm

      Hi Renee,

      You sure can. We just drop them in frozen, and leave them for a few extra minutes. The other option is to bring them out while you prep the vegetables for the soup. They will be half thawed by the time you are ready to use them if you space them out so there is enough airflow around them. They really are a time saver though.

       
  4. Tess

    January 27, 2013 at 8:06 pm

    I’m so excited to try these! I do have a quick question: is the pork (or meat) cooked or left raw prior to cooking?

     
    • Rhianna

      January 27, 2013 at 10:11 pm

      You use the meat raw. It cooks in just minutes inside the soup 🙂 Enjoy!

       

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