A wonton is a type of Chinese dumpling which is commonly eaten in soups or deep fried. The variations of wonton change from the different regions in China, however, I will be guiding you through the traditional ‘steamed’ version of this dumpling. Additionally, note that the vegetables used in this recipes can definitely be altered for different ones based on what you have on hand. Anyways, I hope you enjoy this recipe and can take some extra time to prepare this delicious appetizer or meal! 🥟
- 1 cup of water freshly boiled
- 2 cups all purpose flour
- 2 carrots shredded
- 1 cup of broccoli chopped
- 1 cup of mushrooms diced
- 1 stalk of scallions chopped
- 1 clove garlic pressed
- 1 ginger coin diced
- 1 onion diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tsp maple syrup
- 1/4 tsp chilli flakes
- 1/4 tsp sesame seeds
- Place the flour (2 cups) in a mixing bowl, forming a well in the center
- Using a wooden spoon or spatula, mix the dough as you pour the water in a steady stream. Aim to moisture the flour evenly (this means you may have to pause pouring water to work with the mixture you currently have).
- Once you have added all of the water, knead the dough with your hands to form a large ball out of all of the lumpy bits of dough. If you have any trouble to combine the dough, try adding some more flour (if too sticky) or water (if too dry) by the teaspoon.
- Now, transfer the dough ball to a clean work surface. Knead it with the heel of your hand for about 1-2 minutes until nearly smooth and somewhat elastic. A good way to check when it is ready is by pressing on it and seeing if it bounces back (with a slight impression of your finger still remaining).
- Once ready, transfer to an airtight container or ziplock bag and set aside for 30 mins to 2 hours. During this time, the dough should ‘steam’ up and become much softer. It is now ready to use!
- In a pan, start by sauteing your onion, garlic, scallions and ginger coin, until fragrant and translucent.
- Proceed by adding the shredded carrot and broccoli, mixing that in and coating it evenly.
- Cover with a lid and allow to cook on medium heat for 1-2 mins.
- Now, add in the chopped mushrooms and season with some salt before stirring in evenly once more.
- Cover with lid once more and allow to cook for another 2 minutes.
- Now that the mushrooms have cooked, taste and season to taste.
- To make the wonton wrapper, divide the rested dough in half. Roll these two halves into ropes about 45 cm long. Using a knife, cut the rope into pieces about 2 cm thick (should weigh about 10 grams). Roll each of those pieces into a small ball and roll it out into discs.
- Place a wrapper in your palm and place 1 teaspoon of filling into it. Brush the edges of the wrapper with some water, and fold your wontons using one of the following methods.
- Once done folding all of your dumplings, place these in the basket of your steamer, and cook for 15- 20 mins, until soft and tender.
- To make the sauce, combine all of the ingredients listed above.
- Serve warm and enjoy! 🙂