The filling is pretty much a universal filling and can be used for other wrapped noodle dishes.
Won ton is just that dish. In Cantonese, Wun Tun means "cloud swallow" or "eating clouds". Won tons in soup looks like fluffy clouds, at least that's the allusion.
The shu mai and won ton skins are the same. The shu mai wrappers are round while won ton wrappers are square, as shown below.
Making won tons is straight-forward.
As depicted from left to right...
1. Place about 1 tsp of filling in the center. Use some egg white to coat the bottom edge.
2. Fold in half, squeezing out the air before sealing.
3. Egg white one corner. Fold corners up until the corners meet.
4. The completed won ton.
A group of completed soup won tons.
Won tons can be deep fried too. For deep fried won tons, use only 1/2 tsp of filling. Too much filling, the outside will burn before the filling is completely cooked. Deep fry 350F unil golden.
Experimenting with different folds... half fold, won ton fold and a micro mini-eggroll fold.
For the soup won tons use any veggies you have, I brought
3 C Broth to a boil
1 Water Chestnut, sliced
1 Green Onion, minced
1 Shiitake Mushroom, julienned
Baby Corn
Nappa Cabbage
Bok Choi
Bamboo Shoots
Pea Pods
BBQ Pork
Boil the won tons about 5 minutes. They'll start floating when they're done.
Add to the soup before serving.
Fried Won Ton
Finished won ton soup... Garnish with green onion, cilantro...
Add white pepper, sesame seed oil and soy sauce to your liking.
2 comments:
I just love your Asian foof fad that you are going through at the moment. I really want to try these "Eating Clouds" Wun Tun. Your pictures are very clear and makes the process look simple. Thank you for the lessson on Asian cooking. I never knew how to fold won tons now I know from this blog posting.
Hi Audax,
My current Asian fad is inspired by Chinese New Year. Glad I could provide some useful info. :)
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