Wontons N’ Dumplins!
This recipe contains pretty much the same ingredients as my “Mama Lydia’s Lumpia Recipe” but instead of fried…this recipe is either boiled or “steam” pan fried. I actually prefer this over the lumpia, which is weird because most people rave over lumpia! Both are pretty tasty and this dumpling/wonton filling can be used in any recipe that requires a wrap or can be used to make meatballs. These freeze well too.
1 lb ground pork (or any type if ground meat)
½ lb chopped raw shrimp (optional, just use more ground meat or choice of veggies in place)
¾ c. onions (finely chopped)
4 garlic cloves (finally chopped)
½ c. shredded carrots (more or less) (optional)
1/2 chopped chives (optional)
2 tbsp chopped peppers
1/2 chopped mushrooms (any kind you like)
1 tbs. sugar
1 tsp. corn starch
1 tsp. salt
1 tsp. ground pepper
3 tbs. soy sauce (more or less depending on amount of shrimp added to recipe)
Few squirts of Maggi or Golden Mountain Sauce
Wonton or dumpling wrappers (Circle for the open face, and square for the closed wonton shape)
Note: You can also add 1/4 cup chopped water chestnuts or celery for some extra crunch
Chop all the veggies and shrimp except the carrots (shred these instead). Next place all the ingredients into a large bowl and mix gently with hands. Try not to over mix b/c the meat tends to get pasty and gross…
It should look like this:
Take a small spoon or chopsticks and place about 1 -1 and 1/2 teaspoons into the center of the the wrapper of choice. For this post, I just took pictures of how to fold wontons. The shumai (open face) variety are similar, except you place the filling into a circle wrapper and gently wrap around the meat until tight. If anyone would like pictures on how to make these I can post pictures upon request.
Fold corner over:
Push to close around the stuffing and gently wet the edges with warm water. This ensures a nice seal.
The take the two bottom corners, bring them together and press to seal. Should look like this:
Tada! I think this is one of the easier wonton wrapping techniques…there are quite a few that I want to try next time.
Boil: Wait for soup or water to boil then add desired amount of wontons. Cooking until the meat inside is no longer pink. Typically about 5-10 mins. Depending on how much liquid you use.
Fry: Heat a wide pan and add oil over med heat. Fry for about 3 mins until the bottom is lightly browned. Add about 1/8 cup of water (or enough to lightly cover the bottom of the pan) and cover till all the water has vaporized. 7-10 mins. Uncover, flip over and cook for another min or two until the middle is cooked. Enjoy!
Note: I like to make a huge batch and freeze. Perfect for a quick dinner or snack. These are great in soups, stir-fry, noodle dishes or just plain.