Threesome, Anyone? (I meant Three Ways of Wontons)

I love the idea of threesome. In fact, more than threesome! Bring on the gang b*ng of flavors and let's party!

I was talking about food (I always do, right?), specifically wontons. They are the Chinese version of dumplings or ravioli? (I am not gonna discuss and debate who invented what here hehe). They are so versatile and super easy to make! I love making a big batch, freeze them, and have them the way I want them anytime (is it just me or it gets a lil hotter here? Hehe).

Here's how I "do"...
Wontons - Three Ways

Wonton Ingredients
- 1 pack of wonton skin (has anyone tried using ravioli skin instead?)
- 1 lb minced pork
- 0.75 lb smallish shrimps (deshelled, deveined)
- 1 small clove of garlic, finely chopped
- a few sprigs of spring onion, finely chopped
- 2 tbsp oyster sauce
- a few tbsp corn starch (depends how sticky you like them to be, I personally love mine very sticky and starchy)
- chicken stock powder (optional), salt, pepper, sugar
- a bit of sesame oil

Mix all ingredients together well, except for skin.

Here's how I fold wontons, three ways:
Remember not to put too much filling and your they will burst before all the actions even begin (hehe)





and see how adorable they are...


...and here are my three favorite ways to have them:
1. Wonton Soup

I used a simple soup of chicken stock, a dash of oyster sauce, sesame oil, pepper, salt, sugar, with vegetables. Boil your wontons separately (wonton skin has a distinct scent which I don't like), and serve with the soup. Serve with Chinese chilli oil and vinegar for condiments, garnish with fried garlic flakes and chopped spring onion.

You can go crazy with the soup. Think beef with Chinese five spice soup, ginger soy chicken soup, tomyum soup, satay soup, curry soup base, and so on...

2. Deep Fried Wontons

Fry wontons in medium heat until golden brown. Serve with chilli sauce, or mayo, or even dip them into the wonton soup base, drenched in kecap manis, tres Indonesian! Hehe

3. Wontons in Spicy Sauce

This dish is very popular in Hong Kong's Shanghaiese restaurants. My version is absolutely NOT authentic. I pretty much just throw whichever spicy sauce I love :p
Boil wontons, drain. Prepare sauce on a plate, I use bean chilli sauce (dau ban jeong), Chiu Chowese chilli oil, dark soy sauce, sesame oil and a dash of vinegar). Feel free to mix and match or create your own sauce. If you don't like it hot (really?), oyster sauce with dark soy sauce will work too ;) Garnish with fried garlic flakes and or chopped spring onions


Sharing this recipe with Presto Pasta Night's gang, invented by Ruth, hosted this week by Kitchenetta

Sous chef, if you are reading, this is only about food. Don't start getting any ideas from this post, okie?