Monday, February 21, 2011

I made tasty wontons!

I recently made an impromptu purchase at the grocery store checkout line. It was a Cook's Illustrated on Soups and Stews, and as I was leafing through it, I came across the recipe for wonton soup. I thought to myself, "Why not? I have the perfect critic for this soup even!"

The only time-consuming part of making wonton soup I found is making the wontons. The filling I used was a pork and green onion mixture. I documented the process for your viewing pleasure. :)

Step #1: Lay square wonton wrapper out on clean, dry surface.
Keep remaining wonton wrappers in a damp paper towel.
Step #2: Scoop one teaspoon of filling mixture into the
center of the wrapper. Using a pastry brush, brush the far
sides of the wrapper with a thin layer of water.

Step #3:  Take the dry sides of the wrapper and fold them
over, forming a triangle.  Make sure to remove any air
pockets from the center of the wonton or they can
explode when cooked.

Step 4: Using the pastry brush, wet the bottom corners of the
triangle and bring them together over a finger.  Squeeze
the two corners together.
Repeat steps one through four ad nauseam. Once all of the wontons are assembled, they need to be allowed to sit in the fridge anywhere from 20 minutes to 4 hours.  Any extras that are not going to be cooked can be frozen at this point.

When it comes to cooking, they can be poached and used in a soup like I did with mine, or you can fry them up as little appetizers.  I did the nutrition math out for them and they're quite reasonable, somewhere in the range of 32 calories a wonton.  I think I'll try out different kinds of filling in the future, maybe even put some chicken in there!