So I couldn't find wonton wrappers anywhere in our town. I realized then I would need to make them from scratch which I didn't mind. As soon as I got home I googled the recipe and found not only the recipe but videos on how to make them courtesy of
Recipe Tin Eats &
China Sichuan Food.
WONTON WRAPPERS
4 cups of all-purpose flour
3 medium size eggs
1 tsp. salt
1 cup water + 1/4 cup
Cornstarch for dusting
In a large bowl, combine the flour and salt. Add eggs and stir well. Slowly add water and keep stirring the mixture until all the flour is moistened.
With your hand turn dough mixture into a ball and knead for ten minutes. Place in a medium bowl and cover with plastic wrap, let set for 10 minutes. Remove from bowl and knead for another 20 minutes until dough is smooth.
Cut dough in half, cover with plastic wrap and set aside for 30 minutes. While the dough is set aside, start to work on the filling (see recipe below).
Dust surface with cornstarch. Take ball of dough and roll out into a large wrapper.
Fold dough in thirds dusting liberally between each fold with more cornstarch, cover with plastic wrap and set aside. Repeat process with the other ball of dough. Set both aside for another 30 minutes. Keep working on the filling if it's not done.
Take one dough wrap, unfold and roll out into a very thin layer, as thin as you can get it (1/16" if possible). Cut edges first to make a large square then cut into 3" or 4" squares.
Stack the squares with a sprinkling of cornstarch in between. Cover with plastic wrap until the next wrap is rolled out and cut following the same process. Cover until ready to fill.
FILLING RECIPE
1 1/2 cups green cabbage, finely chopped
1 tsp. salt separated
1 lb. ground pork, minced
1 cup chives or scallions, finely chopped
1 garlic clove, grated
1 tsp. sesame oil
1 tbsp. cornstarch
2 tsps. soy sauce
In a medium bowl, add 1/2 tsp. of salt to the cabbage. Combine and set aside for 20 minutes.
Squeeze out any remaining water from the cabbage and combine with the ground pork.
Add the remaining ingredients, combine well. Looks like Asian Meatloaf to me.
Fill a small bowl with water. Sprinkle some cornstarch on a baking tray. Take a Wonton wrapper in one hand and with the other hand, dip finger in water and run it around the edges of a wrapper. Place 1 tbsp. of the meat filling onto the middle of the wrapper. Fold wrapper over and use your right hand assisted by your left hand thub to create pleats. Press to seal making sure all edges are sealed completely.
Place on floured tray until all wrappers are filled. Set aside and refrigerate in meat filling that's leftover.
Heat 1 tbsp. of oil in a large skillet (that has a lid) over medium high heat. Place 12 dumplings, slightly overlapping. Cook until the underside is light golden
Then pour 1/3 cup of water around the dumplings and cover with lid. Cook until the water has evaporated and the wrapper is slightly translucent on the top.
Transfer onto a plate, golden side up, serve with dipping sauce (Soy sauce, Srirachi hot sauce and Rice Wine Vinegar).
This was my plate, Japanese Dumplings with Steamed Broccoli.
This was hubby's plate. See that piece of meat with ketchup on it?? LOL, I cooked what was leftover of the meat filling for the dumplings. It looked just like meatloaf and I know it would satisfy my meat and potatoes man as I know the dumpling weren't going to be enough. So, Asian Meatloaf, who would have thunk it??
As you can imagine, I was in the kitchen all afternoon making these dumplings. I'm certain once I get the hang of making them, it will not take as long but either way, I enjoyed it. I need to work on rolling out the dough and making it much more thinner, that was the biggest challenge.
The meat filling was perfect, it tastes just as good as it does in the restaurants. I had plenty of dumplings leftover that I froze them to pull out for a snack every now and then. They were so good!! I really do enjoy Asian food, do you?
Thanks for stopping by. Until next time,
