Wonton, a widely popular Chinese delicacy, varies across regions with different names and methods. Known as “馄饨” (Huntun) in most areas, “抄手” (Chaoshou) in Sichuan province and Chongqing City, “清汤” (Qingtang) in Jiangxi province, “云吞” (Yuntun) in Guangdong province which is also the origin of the English name Wonton, and “扁食” (Bianshi) or “扁肉” (Bianrou) in Fujian province.
My favorite is Shaxian Wonton which originates from Shaxian Snacks in Shaxian of Fujian province. Shaxian Snacks is a famous local specialty brand known for its diverse variety and unique flavors, widely enjoyed throughout China. These delicacies carry a rich historical and cultural significance and some even preserve the traditional methods, making them a living symbol of ancient Chinese culinary culture and one of China’s national intangible cultural heritages.
Having lived in Fujian province during my childhood, I often indulged in Shaxian Wonton. Its distinctive filling, tender, springy and crispy texture, and savory taste with hints of garlic and shallot, paired with their exclusive chili sauce and ground pepper, instantly transport me back to my childhood.
If you’d like to try this unique wonton, let’s recreate the homemade version of Shaxian Wonton together!
- Ingredients
- How to Make Wonton Filling
- How to Wrap Wontons
- How to Cook Wontons
- How to Make Wonton Soup
Ingredients
- 500g lean pork
- 1 garlic clove
- Red shallots
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp chicken powder
- 11 ice cubes
- Oil
- Wonton wrappers. For large wontons, use 50 wrappers; for small ones, use 90.
The lean pork should be pure without any fat, skin, or tendons to ensure the desired texture. Cut the lean pork into small pieces.
The red shallots and oil are used to make shallot oil. The amount can vary according to your preference. For this recipe, prepare 2-3 tsp of shallot oil.
Baking soda tenderizes the meat, making it fluffier.
Ice cubes enhance meat texture, making it firm and elastic.
Where to Buy Wonton Wrappers
Ensure you buy wonton wrappers which are thinner and square-shaped and not dumpling wrappers which are thicker and round. Here are some options for you to buy wonton wrappers.
Supermarkets: Most large supermarkets stock wonton wrappers, often in the Asian food section. Check near the noodles, frozen dumplings, or tofu.
Asian grocery stores: These stores offer a wider variety of wonton wrappers, including fresh and frozen options. Look for brands specializing in Chinese ingredients.
Online retailers: Many online retailers sell wonton wrappers, including Amazon, Asian grocery stores with online delivery, and specialty websites. This is a good option for finding hard-to-find brands or specific types of wrappers.
How to Make Wonton Filling
Traditional Shaxian wonton filling is pounded with a mallet. I don’t have that skill, so I resort to a tool: a meat grinder. Before grinding the meat, we must prepare shallot oil, a crucial component of Shaxian wonton.
Step 1. Make Shallot Oil
The amount of red shallot and oil for making shallot oil can vary according to your preference, but you only need around 2 tsp for the wonton filling and a little for the soup.
I used 2 red shallots and 3 tbsp oil. Chop the shallots finely and fry them in oil over low heat until golden brown. Allow the shallot oil to cool before pouring it into a dry bowl. If you make a large quantity, store it in a sealed container. Shallot oil can also be used for noodles or other dishes, so making extra is a good idea.
Step 2. Seasoning the Wonton Filling
Once the shallot oil is ready, place the lean pork pieces in a meat grinder. Add 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp chicken powder, 2 tsp shallot oil, and one garlic clove (I used two small ones) to the meat.
Step 3. Grind the Pork
Grind the meat until it becomes a paste-like consistency, adding the ice cubes in two batches. I used 6 ice cubes first, then 5 more. Grind until the meat mixture is smooth and sticky.
How to Wrap Wontons
Wontons don’t have specific appearance requirements. As the filling is sticky, once the wrapper and filling are stuck together, there’s no need to worry about them falling apart during cooking.
Place a wonton wrapper in the palm of your hand, add a dollop of filling in the center using chopsticks, and then pinch along the edge of the filling, not the edge of the wrapper.
If you prefer larger wontons, add more filling. They will expand when cooked, resulting in a more satisfying mouthful.
How to Cook Wontons
Bring a pot of water to a boil and add the wrapped wontons. Use a ladle to gently stir them from the bottom to prevent sticking. After boiling for 2 minutes, add half a bowl of cold water and stir gently with a ladle again. After it boils again, cook for another two minutes. If you’re worried they’re not cooked through, try one first. If the wrapper is still hard, cook for a little longer.
How to Make Wonton Soup
Prepare a large bowl and add salt, dried shrimp, freshly ground pepper (preferably), and a little freshly made shallot oil. Pour in some of the boiling water used to cook the wontons. For those who enjoy spicy food, adding some Shaxian chili sauce would be perfect. If not available, garlic chili sauce also works well. Now you have a bowl of delicious wonton soup.
I finished the entire bowl of soup on my first attempt; it tasted just like the wontons from the restaurant. If you love it too, let’s get cooking!
