My mother's homemade dumplings were always cooked with boiled water. But she made the dumpling's wrap by herself. She made the dough, rolled the dough, and used rolling pin to make a round and thin shape. And then, she wrapped the dumplings with the speed of 10 seconds / pc. Our neighbor who could make it in 10 seconds/pc, but it was including the time he rolled the shape. I have tried so many different dumplings from our neighbors. My mother's dumplings are always the best!
I consider that wonton is the sibiling of dumpling. The difference is on the shape of wrapper. Dumpling is round shape, wonton is square shape. Chinese like to cook wontons with soup. Wonton soup is my comfort food especially it goes with chicken broth. In Taiwan, our wonton is smaller and with very small quantity of meat inside. In Hong Kong, wonton is wrapped with shrimp and use "yellower" wrapper (it adds egg on the dough). In Shanghai, the wonton is a giant!! They wrap a lot of filling inside. In Sichuan, they cooked the Wonton in the boiling water and mix with hot chili sauce and grounded peanut. The name is "Chili oil Chao Shou". Even they are with different fillings, sizes and sauces, they all are delicious. If you love dumplings, you will love Wonton, too. Here is what I make "Wonton"... (I COPY THE DUMPLING'S FILLING FROM MY LAST POST),
Ingredient :
1. Ground pork 1 lb
2. Ginger 1 tbsp
3. Soy sauce 2 tbsp
4. White pepper powder 1/2 tsp
5. Salt a bit
6. Water 2 tsp
7. Square Wonton wrap 1 pack (about 30pcs)
8. Chive 1/2 handful
Step by step :
1. Meat filling : Prepare a big bowl. Combine the ground pork, ginger, soy sauce, white pepper powder and water. Use your hand to mix well (clockwise) for about two minutes until the meat is a bit sticky(**). This mixing process is very important.
** It is hard to explain in English what will happen when you stir the ground pork over two minutes. The meat will generate kind of "glue" and "white tissue". If you stir it too long, the meat will be too dry and won't taste good. Or just don't worry about it!! After stirring for 2 mins, the meat will be like what I said. And then, put the chive into it and mix them well.
2. Chive : Wash and pat dry with clean towel or paper towel. Cut into small pieces. Combine the chives and meat together and stir well.
3. Wrapping wonton :
Take a wonton wrapper, put a small portion of meat in the center. The dab a bit of water on the edge of wrap
Fold it in half and seal the edge well.
Dab a bit water on the bottom right corner
And move the bottom left corner to stick on the top of bottom right corner, and press them together. Check it up whether the edge is sealed well. Fix the shape a bit, and put them to a tray (don't forget to sprinkle a bit flour on the tray).
Boil a pot of water, add some salt on the water. After it is boiled, put the wontons into the water. Use wooden scoop to stir them gently once a while so that the wonton won't stick on the bottom of pot. When they all float up, drain the water and put them to the sauce.
This is my "Chao Shou". The sauce is :Chopped cilantro 1 tbp
Chopped scallion 1 tbp
Ground ginger 1 tsp
Ground garlic 1 tsp
Soy sauce 2 tbp
Honey 1 tsp AND........
A BIG SCOOP OF HOT CHILI SAUCE.... mix them well at a serving bowl and put the cooked wontons into the bowl... Wow! You might also need a glass of ice water...
BTW, this is my favor chili sauce in this moment. It is spicy and delicious! But it contains dried shrimps inside. Just be aware!!
Enjoy it!!
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