Being Chinese, “wrapping” foods (wontons, dumplings, egg rolls, etc.) has always been a family event. After I left for college, I realized everyone began to develop a dependency on unhealthy instant noodles. So, I wanted to find a “lazy” way to make a large quantity of wontons without all the mess and set-up.
Without further ado, here is the recipe distilled down to a simple and tasty form!
1. Fine mince the scallion and chop the shrimp up into ~ 1cm long. Wash and cut any vegetables you may have and place everything aside.
2. Prepare a large pot of water or chicken broth (for more soup flavor) and bring it to a boil.
3. Place the ground pork in a large bowl and add soy sauce and sesame oil.
The ratio of the meat to the soy sauce is 2:1 (if you don’t enjoy soy sauce, you may substitute with salt at a 5:1 ratio). The sesame oil can be used at a ratio of 4:1. The mixture should become quite moist and easy to stir.
4. Place the minced scallions (and/or shrimp) into the mix. I usually enjoy a large quantity of scallions in my stuffing, but it varies for everyone. Now, mix everything in the bowl together.
*You can try the flavor of the stuffing by bringing your water to a low boil and rolling the stuffing into a small meatball. Cook the meatball in the water for 1 minute. If you find that the meatball is not tender (fatty!) enough, you can try to salvage it by adding 1-2 eggs into your mixture.
5. Fill a bowl with water and place it next to you as you begin to wrap your wontons. Place about a nickel-size of stuffing onto the wonton skin. Wet your fingers in the water and lightly dab on the outer edges of the skin.
Since there is not one official way to wrap wontons (and it’d be confusing to explain wrapping methods without a demonstration), feel free to get creative on how you want to wrap your wontons. But, remember not to overstuff them!
6. Place your wontons into boiling water. Keep your water at a low boil since high boil will cause the wonton skins to rip and ruin your wontons. Cook wontons for another two minutes after they’ve floated to the top.
