Sometimes, I throw myself cooking challenges. Sometimes it works, other times not so much.
My last, half self-thrown challenge was to make wontons. Because buying frozen ones is too easy – why make things simple? I’m exaggerating. In reality, the filling is quite easy to do. It’s the “sealing” part I had a difficult time with.
If you make your own pasta, or have ever made homemade raviolis, then it’s probably easy peasy. But I have made neither and I found myself in unknown territory, with watching a few food shows as my only “experience” on the matter.
In the end, a few opened while cooking, but I think the results were decent. The half-moon shaped raviolis are the ones that held best. I think next time I’ll try to make them parcel-style, as Adeline did (blog is in French).
- 250g / 8 oz. medium-sized shrimp, shelled and deveined
- 15-20 wonton wrappers
- 2.5cm / 1 inch grated fresh ginger
- 5-6 button mushrooms, sliced thinly
For the marinade:
- 4-5 coriander stems, finely chopped
- ½ tsp sesame oil
- ½ tsp fish sauce
- ½ tsp soy sauce
- ½ tsp corn starch
For the soup:
- 1 L / 4 cups low sodium chicken broth
1 tsp sesame oil
- 1½ tbsp fish sauce
- 1 tsp light brown sugar or regular sugar
- 3 tbsp fresh lime juice (approx. 1½-2 limes)
- 1-2 small pak choys, leaves separated
- Optional: hoisin sauce, fresh coriander leaves – to serve
In a bowl, combine half the ginger and marinade ingredients, except the corn starch. Cut the shrimp into small pieces and add them to the bowl. Sprinkle with the corn starch, mix well and allow to marinate for 1 hour.
Put about 1 teaspoon shrimp in the centre of the wonton wrapper. Dampen the corners of the wrapper with a little water and pinch together to seal, as you would for a ravioli. Make sure the wontons are sealed tight or they will open while cooking and the filling will be lost in the cooking water. Continue until the filling is used up.
In a small bowl, combine the sesame oil, fish sauce, sugar and lime juice.
Pour le broth in a saucepan, add the remaining ginger and bring to a boil. Turn the heat to medium, add the sesame oil/fish sauce/sugar/lime mixture, drop the pak choy leaves and simmer until ready to use.
Bring another pot of water to the boil. As soon as it boils, drop wontons into it. Cook for about 3-5 minutes, or until the wontons start floating, stirring occasionally.
Put the mushrooms at the bottom of the bowls. Add a few wilted pak choy leaves from the broth on top. Using a slotted spoon, fish out a few wontons (about 4-5 per person) and lay them on top of the pak choy. Add a ladle or two of hot broth and serve immediately.
Optional: top with hoisin sauce and/or fresh coriander leaves.