Mama makes Wontons

This is an original recipe. I'm not a chef, but I am a gourmet cook. I learn from others and experiment with food. I don't usually use a recipe. I put foods together that I know will complement one another and taste good. The main rule of cooking that I follow is, don't put in too much of something. You can always add more, but you can't take it out once it's in there. Too much sugar, salt, or spice can wreck a dish that may otherwise have been perfect. This recipe is inspired by a friend of mine, born in China, who showed me how she makes these tantalizing delectables. They are simple to make, versatile, freeze well, and the recipe makes LOTS. For my vegetarian friends, keep reading because although this recipe is made with pork, it can be meatless. I don't cook with garlic because my stomach can't tolerate it, but garlic is a natural flavour in this recipe. ​

Ingredients:     * ground pork (about a pound)
​                                            * 1/2 cabbage (about 4 cups), finely chopped
                                            * 1 cup each, finely chopped celery, carrot, mushroom, sweet pepper, onion
                                            * salt, pepper, ground ginger, Chinese five spice (optional), garlic (optional),
                                               tamari, sesame oil, broth
                                            * store-bought wonton wrappers

Fresh ingredients are always best, but powdered is fine. A chef would say to use sea salt, but I personally can't taste a difference. If you are using fresh ginger, you will need about 3 inches of ginger root. Tamari is gluten-free soya sauce. Regular soya sauce is acceptable to use. I am a bit of a "fly by the seat of my pants" style of cook, so I don't always know exactly how much of something I've used. For some recipes (usually baking), we need to be precise, but this is a forgiving recipe, and approximations are okay. If you choose to use garlic in this recipe, don't overdo it. You want the subtle flavours to meld and not be overwhelmed. When I stopped cooking with garlic, I learned how delicious the natural flavours of vegetables are.

Getting started:

​Depending on what I'm making, I will physically chop the ingredients. For this recipe, a food processor is great to use because it will grind the vegetables more finely than regular chopping, and it is a time-saver.

Place the finely ground ingredients into a large bowl. Drain the celery and the sweet pepper, as those two veggies have too much water and will make the mixture too wet.

Add one tablespoon (Tbsp) salt.

Add one teaspoon (tsp) pepper and one tsp Chinese five spice.

Add 1/3 cup tamari, one Tbsp sesame oil, and one egg.

Get in there with your clean hands and start smushing. Keep smushing. Smush well.

I heard a chef on TV say that if you stir the meat in one direction, it will align the protein fibres and your meat will be more moist. Who knew?

Mix until all ingredients are well blended.

Notice the bowl of water. Dip your finger into the water and outline the edge of the wrapper to moisten it. This action will enable the wonton wrapper to do its thing and stick together. ​
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Variation, make your wontons tortellini style, like a stuffed pocket. This method uses a more generous amount of the meat mixture.

If you get tired of wrapping, then make meatballs! They store well in the freezer, are versatile and great to have on hand to serve as an appetizer or to use as a side dish.

Fill the prepared wonton wrapper with about one teaspoon of the pork mixture. Squeeze the wrapper together at the top, being careful not to trap air. The moistened edges will stick together.

Remember to dampen the edge of the wonton wrapper with water. Being careful not to trap air, place the top wrapper on and press securely.

This recipe made about eight dozen wontons, one dozen stuffed pockets and 19 meatballs.

Place the wontons onto a tray lined with parchment paper or waxed paper. This tray will go into the freezer to firm up the wontons before placing them in freezer bags.
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Place the filled wrappers into the freezer before putting them in freezer bags. This step prevents them from sticking together inside the bag.

Once frozen, into the freezer bags, they go. Best enjoyed in a broth soup or deep-fried for a crispy treat with dipping sauce. Cook them for about eight minutes in gently boiling broth and ensure the meat is cooked through before consuming.

I'll follow up soon to show you my favourite way to eat up those meatballs. It's one of my favourite recipes and it's easy! Stay in touch.

I promised a vegetarian option. I've not made this, but I noticed that when I shredded the mushrooms in the food processor, they took on a meat-like texture. If you increase the mushroom amount (2 - 4 cups) and make that your base, I think it would work nicely as a meat substitute. If you add mashed cooked legumes or chickpeas (1 - 2 cups), that would add substance and a source of protein. You could also add gluten or ground psyllium to bind the mixture. If you're feeling adventuresome, give my idea a try.

Contact me:  Feel free to contact me to discuss any questions you have about my recipe. Post in the comments section on this page or email me (see Home Page). Let me know if you try it and how it turned out. Post pictures if you'd like to. I'd love to hear from you and I hope you have a successful cooking venture.