Chinese “ravioli” (Wonton)Thursday May 22nd, 2014
I have always wanted to learn how to make what I call “Chinese ravioli”, but the real name is “wonton”. They are filled with different ngredients (seafood, meat, vegetable…) and are usually served in a light broth. I love them but they look so nice that I always thought they were very difficult to make. I took the opportunity of my last trip to Shanghaï to do a Chnese Cooking Class, which was fabulous. I actually wrote a review about this on TripAdvisor. I have tried to take as many picture as possible to show you the step by step procedure. It is really not difficult. The only tricky thing is to find somewhere to buy wonton sheets.
Ingredients (serves 2)
- 10g minced pork
- 100g green vegetable (pak choi, spinach, scallion, lettuce, etc.)
- 20g onton wrapper (that you can buy in Asian groceries)
- A pinch of salt
- A pinch of sugar
- Some green onion, fresh ginger, rice wine (or white wine instead) and sesame oil.
- Half a liter of chicken or vegetable broth
How to proceed
Bring to boil a saucepan of water and quickly cook the green vegetable. Drain. Squeeze between your hands (don’t get burnt!) to release as much water as possible. Chop finely. Peel and chop ginger. Season the pork with salt, sugar, a teaspoon of rice wine (or white wine) and ginger. Mix well. Add green onion, a teaspoon of sesame oil and green vegetable. Mix well.
Shaping the Wontons… Here we go…
Cooking the Wontons
Bring the broth to the boil. Bring a large quantity of water to the boil as well. Put the wonton in. Add some cold water (approx. a small cofee cup) to reduce the temperature a littel bit. Cook for about 3 minutes. Serve in the broth.