Oregon State University OREGON STATE UNIVERSITY

Wontons

Photo of Wontons
Prep time: 30 minutes
Cooking time: 10 minutes
Makes: 36 wontons
Nutrition Facts: View Label(s)

Recipe Notes

  • Freeze prior to steaming for later use.
  • Use crumbled tofu in place of meat for vegetarian wontons.

Ingredients

1⁄4 cup
finely chopped green onion
1⁄4 teaspoon
salt
1⁄2 teaspoon
sugar
1⁄4 teaspoon
ground cumin
1⁄4 teaspoon
ground ginger, or 1/2 teaspoon fresh grated ginger
1⁄8 teaspoon
pepper
1 pinch
of cinnamon
1 1⁄2 teaspoons
cornstarch
1 1⁄2 teaspoons
toasted sesame oil
1 cup
cooked ground chicken
1 1⁄2 cups
shredded cabbage
3⁄4 cup
shredded carrot (about 1 to 2 medium carrots)
36 wonton wrappers
Water or egg white (for the edges of the wontons)

Directions

  1. Combine spices, cornstarch, and oil in a large bowl.
  2. Add cooked meat and vegetables. Mix well.
  3. Place 1 tablespoon of mixture in the center of each wonton wrapper.
  4. Brush wrapper edges with water or egg white.
  5. Fold wrapper diagonally so corners line up, and press edges together to seal.
  6. Bring the side two corners together over the pouch of filling and pinch to close.
  7. Spray a steamer basket with nonstick spray. Add wontons so they do not touch. Cover and steam over simmering water for 6-7 minutes.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Freeze prior to steaming for later use.
  • Use crumbled tofu in place of meat for vegetarian wontons.
Last updated: 08/30/17

1 Comments for "Wontons"

Wonton wrappers can be quite pricey unless you live near an Asian supermarket (e.g., 82nd Avenue in Portland or some parts of Beaverton and Tigard), but it's not very  difficult to make your own -- vegans can replace the egg with arrowroot powder dissolved in water. (At Korean supermarkets they may be sold as "mandoo-pi," the Korean word for the same thing. Likewise, at Japanese supermarkets, they may be labeled as "wantan-no-kawa" or "gyoza-no-kawa".) 

 

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