I have a lot of spare time everyday, because I’m “between jobs” or I’m on an early retirement. So lately, I’ve been making things homemade, but I chickened out when I thought, maybe I could try to make homemade wonton wrappers without the pasta machine?
So I bought wonton wrappers online, only to realize that the wrappers were meant for fried wonton, not for boiled. But I had no time to place another order and wait another day to eat spicy wonton with Malatang sauce (gifted by Millimala. Fried wonton wrappers are thicker than boiled ones. But it turned out to be better, because the only time I ate spicy Szechuan noodles, the noodles type were hand pulled, which were thicker. So this was actually bring back all those memories of eating spicy Szechuan noodles!
I swear by this wonton fillings recipe though, you can substitute the chicken with pork but I won’t omit the shrimp because that is the best thing when you get a little crunch from those succulent shrimp. Remember to roughly chopped the shrimp and I used chicken thighs for more flavors.
Ingredients:
30 wonton wrappers
8 oz ground/minced chicken
8 oz shrimp -peeled, devined, roughly chopped
1 tbsp ginger -finely minced
2 shallots -finely chopped
1 tbsp soy sauce
1/2 tsp salt
2 tbsp sesame oil
Sichuan or Malatang sauce -I used bottled
Instructions:
- In a large bowl, put all ingredients in and stir until well combined.
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 or 1 tablespoon of the filling in the middle of the wrapper. Seal the wonton by dipping your index finger into water and trace it on the outer edges of the wonton wrapper.
- Fold it up to form a triangle, slightly pinch the edge to seal tight, then pull the two corners of the triangle down so one overlaps the other, pinch and seal with water.
- In a large pot, fill with water, bring the water to boil. Then place about 15 wontons in the water and cook for about 3-4 minutes or until they float. Transfer some wontons with a slotted spoon into a serving bowl.
- Pour 2 tbsp of Szechuan sauce into the bowl and stir in about ¼ cup of the boiling water, mix them well and serve. Enjoy!