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Hong Kong Style Wonton
Posted by HAKEN
Monday, December 15, 2008 11:45 PM


If you love Hong Kong style wonton, this blog entry is for you. Wonton is actually pretty simple and inexpensive to make. I used about a quarter pound of pork shoulder and a quarter pound of shrimp. I would say the total cost of the ingredients along with the wrapper is approximately $6.00. I made 45 wontons, which if purchased at a restaurant will get you about 5 bowls of wonton costing a total of about $35.

Okay, let's go.

Chop up about equal amounts of pork shoulder and shrimp. Don't get lazy and buy ground pork. It won't taste the same and will give a somewhat gritty texture to the wonton when eaten. We're making wontons, not pork hash.



Mix a single egg in. Doing this will make the pork and shrimp bond together as well as add flavor. If you don't add the egg, everything will just fall apart when you're wrapping the filling as well as when you cook and eat the wonton. It's just a big mess.


This actually tastes better than it looks.


Put the filling into a bowl, mix in some green onions, add salt, white pepper, and sesame oil. If you prefer, you can add shitake mushrooms or water chestnut. Or just add both. It's really a matter of taste and you can put in what you like. Mix the filling until all ingredients are well blended.


This pack of Hong Kong style wonton wrapper costs about $1.60 and will make approximately 100 wontons.


Hold the wrapper in your hand and with a small teaspoon scoop the filling into the wrapper.


Fold the wrapper around the filling into a ball and twist the top to seal. Make only a couple first, cook them, and then eat it to see if the taste is right. If not salty enough or it's lacking in flavor, add more salt, white peppers, sesame oil to taste into the filling and then repeat until you have the flavor right. It usually takes me a couple of tests to get the flavor the way I want.


It usually takes me about 15 minutes to wrap about 40 to 50 wontons.


Put the uncooked wontons into a boiling pot of water. The wontons will sink to the bottom at first, but as they cook and becomes done, they'll float to the surface.


Remove, strain, and let sit for a while so the wrapper hardens around the filling.


Serve with Chinese egg noodles, choy sum, char siu and roast pork (or whatever else you want or just the wontons themselves), garnish with green onion and it's all done.


The good thing about wontons is that onced cooked, they can be kept frozen. I usually make a large batch and freeze them to be eaten at a later date so that I don't have to go through the trouble of making them from scratch each time. Pretty cool, yeah?

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HAKEN - Friday, December 26, 2008 11:22 AM.

The wrappers were bought at Chau Yut Tung Noodle Factory in Chinatown. They have several different types of wrappers. The one I used is the thin Hong Kong style. I have a picture of their place and the some of the noodles they offer. When I get the chance, I'll post the pictures on here.


RTANAKA - Tuesday, December 23, 2008 12:03 PM.

Where exactly do you get your HK Style wrappers from?


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