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Wonton Recipe

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(Recipe ID: 308)

Preparation time: 2 hours

Source: Vito De Carolis

Homemade wontons are the first step in making wonton soup.

Ingredients

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  • 1 1/2 cups All-purpose flour
  • 1 Large egg
  • 1 teaspoon Fine sea salt *
  • 2 to 3 tablespoons Cold water
  • 2 cups Meat (choose between beef, chicken and pork)
  • 1 cup Vegetables (choose between celery, chinese lettuce, leek and onion)
  • 1 Scallion stalk
  • 1 tablespoon Soy sauce
  • 1/2 teaspoon Fine sea salt *

Instructions

For Wrap:

1 1/2 cups All-purpose flour
1 Large egg
1 teaspoon Fine sea salt
2 to 3 tablespoons Cold water

  1. Sift flour and salt into a bowl; make a well in the center.
  2. Beat egg lightly; then pour into well and blend in.
  3. Sprinkle with cold water, and wetting the hands once or twice, knead mixture to a smooth dough.
  4. Place the dough in a bowl, add cover with a damp cloth.
  5. Store in the fridge for one hour.
  6. Sprinkle a board with cornstarch.
  7. With a rolling pin, roll out the dough in a forward motion, away from you, until it is paper-thin and its edges are even in thickness.
  8. The wontons should be semi-transparent.
  9. Cut the dough in 2-inch strips.
  10. Flour them lightly; then stack one on top of the other.
  11. Cut crosswise through the stack to make 2-inch square wrappers.
  12. Place wraps on a tray.
  13. Cover with a damp cloth until ready to use.

For Filling:

2 cups Meat (choose between beef, chicken and pork)
1 cup Vegetables (choose between celery, chinese lettuce, leek and onion)
1 Scallion stalk
1 tablespoon Soy sauce
1/2 teaspoon Fine sea salt 

  1. Mince meat and vegetables.
  2. Then combine with soy sauce and salt.
  3. Let stand 30 minutes.
  4. Hold the wonton wrap in the palm of your left hand with the lower corner pointing towards you.
  5. With a knife held in your right hand, scoop up about 1/2 teaspoon of filling and place it slightly below the center of the wonton wrap.
  6. Fold the lower corner over the knife; then pull the knife out, pressing the wrap against it gently so the knife comes out clean.
  7. Fold the upper corner of the wrap down over the lower corner.
  8. Dip the knife in cold water, and moisten the underside of the wrap's left corner and the topside of its right corner.
  9. Hold the left corner betwen thumb and index finger on the left hand, and the right corner in the same way with the right hand.
  10. Then, with a twisting motion, bring the two moistened surfaces together and pinch to seal.

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