Sweet and Sour Wonton 糖醋餛飩

Wonton is a Cantonese comfort food classic.  In a straight translation, the meaning is “swallow a cloud”.  It suppose to be small enough so you can swallow it in one bite.  You can serve wonton with soup, or deep-fry.  If you serve wonton with soup, you can use pork, shrimp or a combination of the two.  If you want to cook it deep-fry, you can make it with pork only and sweet and sour sauce.

Wonton Ingredients:

Pork butt                                                  1/4 lb

Wonton wrapper                                    1 package (Double Happiness Brand)

Kosher salt                                               1 teaspoon

Sugar                                                         1/2 teaspoon

White pepper                                           1/4 teaspoon

Sesame oil                                                 1 teaspoon

Corn starch                                               1 teaspoon

Water                                                         2 tablespoons

Oil                                                                4 cups

 

Method:

Cut up pork butt to smaller pieces and chop it up like mince pork.  Marinade the pork with salt, sugar, white pepper, water and corn starch.  Use a wooden spoon to stir mixture in a circular direction till it becomes gluey.  Add sesame oil and mix well.

Separate the wonton wrapper one by one.  Use a teaspoon to scoop 1/4 teaspoon of pork to the wrapper and fold it like a triangle shape.  Hold the edge of the triangle and bend it so the tips are touching each other.  Use a finger to smear a small amount of water to the tip and press it together until it stays.

 

Cooking the Wonton:

Pour four cups of oil in wok and bring  it to medium high heat.  Put wonton in oil carefully to avoid splashing.  Once you see the big bubbles appear on the skin of the wonton, remove from wok and allow excess oil to drip on a cookie rack.  Serve with Sweet and sour sauce.

Other Ingredients:

 

Red pepper                     ½ cut to triangle shape

Pineapple                        ½ cup – fresh or canned, cut to chunks

Onion                              ½ cut to chunks

Tomato                           ½ cut to chunk

Lemon                            x2 slices

Lycee                              5-6 pieces

Green onion                  1x (chopped)

Oil                                    1x tablespoon

 

Sweet and sour sauce:

Rice vinegar                   ½ cup

Water                             ¼ cup

Cane sugar                    1 ½ pieces

Ketchup                         1 tablespoon

Kosher salt                    1/8 teaspoon

Lemon slices                2

Corn starch                   1 ½ teaspoon mix with two teaspoons of water

 

Making the sauce:

Pour one tablespoons of oil in wok, turn heat to high and quickly stir fry the red pepper and onion. (If you use fresh pineapple, put it in after the pepper and onion are half cooked)  Remove pepper and onion, set aside.

Pour rice vinegar and water in wok and bring to boil, add cane sugar, lemon and a pinch of salt.  Stir well and allow sugar to dissolve, add ketchup.  Remove lemon slices after a minute.  Return pepper, onion, pineapple, and tomato back to the sauce and mix well.  Once you see the sauce is boiling again, add corn starch mixture to thicken the sauce.

 

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