I usually use these wontons in soup and choose to cook them directly in the flavorful broth. When I make them to serve on their own, I steam them in my bamboo steamer. I have included directions for both preparations below.
Author: Jennifer from 1840 Farm
Ingredients
For the Filling:
1poundground pork
1cupkimchi, drained and chopped
4green onions, sliced thinly
1Tablespoonginger, peeled and grated
½cupcanned water chestnuts, drained and chopped
½cupcanned sliced bamboo shoots, drained and chopped
2Tablespoonssoy sauce
½teaspoonwhite pepper
4teaspoonscornstarch
For the Wontons:
1package Twin Dragon Asian Wonton Wrappers
For the Soup:
6cupschicken bone broth or stock
½teaspoonfresh ginger root, peeled and grated
2Tablespoonssoy sauce
4Tablespoonscornstarch
¼cupchicken bone broth or stock
¼teaspoonwhite pepper
salt to taste
2Tablespoonschives or green onion, sliced finely
sriracha and soy sauce for serving
Instructions
Prepare the Filling:
Place the ground pork in a large bowl. Using a slotted spoon, drain the liquid away from kimchi before transferring it to a cutting board. Chop the drained kimchi roughly before adding to the pork. Add the remaining filling ingredients and knead or stir to evenly distribute the ingredients. The cornstarch will help to give the filling a velvety texture and handle any excess moisture from the kimchi. If you would like to test the filling for seasoning, fully cook a spoonful in a small skillet before tasting and adjusting the seasoning to your liking.
Form the Wontons:
Prepare a baking sheet to hold the finished wontons by lining with parchment or freezer paper. Line your work surface with a second piece. This will make cleanup a breeze and prevent the wrappers from sticking as you work with them. Fill a small bowl with water.
Wontons can be shaped in a variety of ways. They are often made into triangles before pulling the two opposite corners together to form a more compact shape. They can also be made into tiny purses by aligning the four edges together. Or, you can simply fold them in half diagonally to make a triangle. This is the simplest method and works perfectly when adding them to soups. The wrappers cook to tender perfection and you don’t spend hours trying to create beautifully shaped wontons only to hide them in a bowl of soup. No matter what shape you choose, they’ll taste delicious.
To fill the wontons, place a teaspoon of filling in the center of a wrapper. I like to set up 4 or so at a time on my work surface to make this process move a little faster. Pick up one of the wrappers and rest it in the palm of your hand. Use the fingers of your opposite hand to lightly wet the edge of the wrapper with the water. Take care not to use too much water as that will make this task more difficult.
Seal the mound of filling by folding the wrapper in half to create a triangle shape. Press out any air so that the wrapper lies flat against the filling. Seal the edge completely as any gaps will cause the filling to escape from the wrapper as it cooks. If you would like to shape the wontons, they can be made into any shape you wish. The most important feature is for the edges to be firmly sealed.
Transfer the finished wontons to the lined tray taking care to prevent them from touching so that they don’t stick together. Continue filling and forming the wontons until you have used all the filling.
Filled wontons can be frozen at this point. Simply place them in the freezer on the lined tray. I like to allow them to freeze solid for 2 hours or overnight. Transfer the frozen wontons to a freezer bag for long term storage. They can be cooked directly from the freezer by adding 2-3 minutes to the cooking time of fresh wontons.
I like to cook the wontons directly in the soup. If you prefer to steam them separately or intend to eat them on their own, they can easily be steamed in a bamboo steamer placed over a pan of boiling water. Brush the steamer basket’s surface with a light coating of oil to prevent the tender wrapper from sticking and steam for 10 minutes. The wrappers will take on a soft texture and a translucent appearance. Serve with dipping sauces and enjoy them all on their own.
Make the Soup:
In a large pot, combine the broth, ginger, and soy sauce. Bring to a gentle simmer. In a small bowl, combine the cornstarch and ¼ cup broth, stirring until smooth. Add the cornstarch mixture to the simmering broth, stirring or whisking to combine. After a few minutes of simmering, the broth will take on a velvety texture, thickening slightly.
Add the chives or green onion to the soup and stir to combine. Taste for seasoning, adding more salt and white pepper to your liking. Gently lower the wontons into the soup and adjust the heat as needed to simmer gently. Simmer for 4-5 minutes, moving the wontons gently to ensure that they do not stick together. Take care not to boil the soup too rapidly which might damage the tender wonton skins. The wontons should take on a translucent appearance and float to the top of the pot when they are fully cooked.
Ladle into serving bowls, making sure to add plenty of wontons to each bowl. Garnish with a drizzle of soy sauce and sriracha if desired. Enjoy!
Notes
I like to use homemade bone broth for the soup base in this recipe. It's simple to make, delicious, and full of healthy nutrition. You can learn how to make it in your slow cooker or Instant Pot and use it in any recipe that calls for chicken stock.1840farm.com/how-to-make-bone-broth-in-an-instant-pot-or-slow-cooker/