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My recipe
Won Ton
Introduction
I'm really fond of Chinese cuisine, with Won Ton being my favorite dish. I like them all- steamed, fried, in the soup, with whatever filling, in whatever form or shape. Won Ton soup is particularly popular for the New Year celebrations, the noodles in it have a reputation to contribute to longevity.
In my Dough catalog I posted 2 recipes for a Won Ton dough
WON TON DOUGH
- 2,5 - 3 cup flour
- 1/2 cup hot water
- 1/3 cut cold water
- 1 tbsp vegetable oil
- Sieve the flour into the bowl and pour the hot water over it
- Mix very well and add cold water
- Make a dough, adding oil at the end. The dough should be smooth and elastic
- Place the dough in the fridge to rest for 1 hour
- Roll the dough out thinly and cut out the squares (rounds)
FILLING
- 200 g chicken meat, minced
- 4-5 dried shiitake mushrooms
- 4 inch leek, sliced
- 200 g nappa cabbage, sliced
- 1-2 tsp sugar
- 2-3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1-2 tsp cornstarch
- 1 egg, beaten, for brushing
- Soak the mushrooms in cold water for 30-40 min, then cook them for 3-5 min
- Pour the water out, squeeze the mushrooms and slice them thinly
- Heat a bit of peanut oil in a pan, add the mushrooms, stir-fry for 2-3 min, add the cabbage and keep frying for 1 more min.
- Transfer everything to the food processor, add sugar, soy sauce, cornstarch and “pulse” it for a couple of times.
- Place the filling inside the squares, brush the edges with the beaten egg or water. Bring all corners together and seal the Won Ton.
- Cover the bottom of a bamboo steamer with the banana leaf and place the Won Tons inside. Cover and steam for 15 min
Thoughts and Ideas
Soy sauce and sugar should be added according to your taste. I prefer more intense flavours. Dark Chinese soy sauce is very different from the Light soy sauce, to which we are quite used already. It has a very dark colour, sticky honey consistency and tastes very sweet. You can choose not to stir-fry mushrooms and cabbage, but have them raw in the filling. But I prefer the stir-fried option. I always “pulse” the filling for a smother structure.
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