Steaming Wontons: A Step-By-Step Guide To Perfection

Wontons are a popular dish during the Lunar New Year, but they can be enjoyed all year round. They are a versatile noodle dumpling that can be served as an appetizer, in soup, or as part of a Chinese meal. They can be steamed, boiled, or fried, and are usually served with a dipping sauce or broth. The pastry comes ready-made, either fresh or frozen, and can be found in most Oriental supermarkets. This paragraph will discuss how to cook steamed wontons, a delicious and comforting dish that can be easily made at home.

Wonton folding techniques

There are several ways to fold a wonton, and the method you choose will depend on the thickness of the wrapper, the amount of filling used, and your cooking method. Here are some of the most common techniques:

The Bonnet

The most common folding method, this technique is perfect for wontons using regular white wrappers that will eventually be boiled and mixed into soup or sauce. It yields a compact shape with tasty, chewy folds. Here's how to do it:

• Take a square wonton wrapper and use your index finger to dab the edges with water.
• Place 2 teaspoons of filling in the middle of the wrapper.
• Fold it in half to create a rectangle.
• Grasp the bottom corners of the rectangle (the filling side, not the seam side), and dab one corner with a little water.
• Bring the two corners together and squeeze to seal.

The Diamond

This method is similar to the bonnet, but instead of folding the wrapper in half into a rectangle, you fold it diagonally into a triangle. This creates a slightly less compact wonton with pointed/flared ends. It's a good option for fried wontons as the ends will become crispy. Here's how to do it:

• Take a square wonton wrapper and use your index finger to dab the edges with water.
• Place 2 teaspoons of filling in the middle of the wrapper and fold it in half diagonally to create a triangle.
• Dab one of the filling-side corners of the triangle with water.
• Bring the two corners together and seal.

The Scrunch

This is the simplest and most specialised wonton folding method, used to make a particular type of light wonton with very thin wrappers. Here's how to do it:

• Place a small amount of filling on the wrapper.
• Make a loose fist with your hand and gently push the wrapper and filling into your fist.
• Gently squeeze to seal.

The Half-Moon

This is the simplest folding method for dumplings. Place the filling in the middle of the wrapper, then fold it over and seal.

Choosing your steamer

When choosing a steamer, there are a few things to consider. Firstly, it is important to decide what type of steamer you want. There are electric steamers, like the Cuisinart Cook Fresh Digital Glass Steamer, which are convenient and easy to use, allowing you to steam various foods, including wontons, with just the press of a button.

Alternatively, you can opt for a stove-top steamer, which typically consists of a pot or pan with a steamer basket or insert. These can be made from various materials, such as bamboo, metal, or silicone. Here are some factors to consider when choosing a stove-top steamer:

• Material: Bamboo steamers are traditional and give your wontons a subtle earthy flavour. However, they can be more delicate and prone to cracking and mould. Metal steamers, especially stainless steel, are sturdy, easy to clean, and compatible with most cookware. Silicone steamers are flexible and usually dishwasher-safe, but they may not have sufficient clearance from the water.
• Size and Shape: Choose a steamer that fits your pot or pan. Standard sizes are 20 cm, 24 cm, and 28 cm, which are widely used in Europe and Asia. A wider steamer basket with more holes allows for better steam penetration and even cooking. Look for a steamer with holes punched on the bottom and sides.
• Design: Avoid designs with rivets or acute ridges as food particles can get stuck in these areas. Opt for a steamer with a smooth surface and a steamer basket with a wire handle or exterior handles.
• Compatibility: If you plan to use multiple steamer baskets or cook different types of food simultaneously, ensure your pot or pan has a wide enough diameter to accommodate multiple baskets.

When steaming wontons, it is recommended to use parchment paper or cabbage leaves to line the steamer and prevent sticking. Additionally, ensure you bring the water to a boil before placing the wontons in the steamer.

Filling options

Wontons are a versatile Chinese dish that can be served as appetisers, in soup, or as part of a main course. They can be cooked in a variety of ways, including steaming, boiling, and frying.

The filling is placed inside a wonton wrapper and sealed into a dumpling shape. The filling options are varied and can be made from a range of ingredients. Here are some ideas for wonton fillings:

Pork Wontons

A classic option is to use fatty pork mince, which results in juicy and mouthwatering wontons. Other ingredients include scallions/spring onions, garlic, ginger, soy sauce, Shaoxing wine (or rice wine/mirin), dark brown sugar (or caster sugar), sesame oil, sea salt, and white pepper.

Shrimp/Prawn Wontons

Shrimp/prawn wontons are also a popular choice, and you can use either fresh or frozen shrimp/prawns. Other ingredients include ginger, sugar, Chinese rice wine, sesame oil, cornstarch, scallions, and white pepper.

Vegetable Wontons

For a vegetarian option, you can fill your wontons with vegetables such as tofu, cabbage, and mushrooms. You can also add in some soy sauce, sesame oil, and chilli oil for extra flavour.

Chicken Wontons

For chicken wontons, you can use minced chicken and add in some soy sauce, scallions, garlic, ginger, and white pepper.

Beef Wontons

Beef wontons can be made with minced beef and seasoned with soy sauce, scallions, garlic, and ginger.

No matter which filling you choose, the key to successful wontons is to ensure that they are tightly sealed before cooking. This will prevent the filling from escaping and water from getting into the wontons, which can dilute the flavour.

Sauces and dips

There are several sauces and dips that go well with steamed wontons. Here are some ideas to get you started:

Soy-based sauces

Soy sauce is a classic condiment for wontons and can be used as a base for more complex sauces. For a simple dip, you can use light or low-sodium soy sauce on its own or with a couple of teaspoons of sugar added. Alternatively, you can mix soy sauce with rice vinegar and sesame oil. Dark soy sauce is also a popular choice for a dipping sauce.

Vinegar-based sauces

Rice vinegar is commonly used in wonton sauces due to its mild tanginess and sweetness. Chinese black vinegar (Chinkiang vinegar) is thicker and tangier than rice vinegar and is also used in wonton sauces, often in combination with rice vinegar. White vinegar is a traditional ingredient in wonton dipping sauces and will give a sharper flavour.

Spicy sauces

Chilli oil, garlic chilli sauce, and sriracha are all popular additions to wonton sauces. For a milder spice, you can use chilli garlic sauce, or you can add red pepper flakes or Chinese hot mustard for a spicier kick.

Aromatics

Adding aromatics like scallions, ginger, coriander, or garlic to your wonton sauce can enhance its flavour and add depth.

Other ingredients

Toasted sesame oil is a must-have ingredient for wonton sauce, as it gives it a nutty flavour. You can also garnish your sauce with sesame seeds for added crunch.

Customisation

The beauty of wonton sauces is that they can be easily customised to suit your taste preferences. You can adjust the levels of salty, sweet, tangy, and spicy to create a sauce that's perfect for you.

Freezing and defrosting

Freezing:

• Choose small trays that fit your freezer. Line them with parchment paper or baking paper.
• Place the wontons on the trays, ensuring they do not touch each other.
• Put the trays in the freezer. There is no need to cover the wontons.
• Once the wontons are frozen solid, gently remove them from the trays and place them into plastic containers or bags.
• Label the containers or bags with a use-by date. It is best to use them within two months.
• Do not leave the wontons uncovered in the freezer for more than 10 hours, or the wrappers may crack.

Defrosting:

• To defrost wonton wrappers, remove them from the freezer and let them thaw in the fridge for about 12 hours. Alternatively, you can submerge the package in cold water, and they will defrost within a few hours.
• Once the wontons are fully defrosted, open the package only when you are ready to use them. Keep them covered with a slightly damp towel to prevent the edges from drying out.

Cooking:

When cooking frozen wontons, there is no need to thaw them first. Simply put them directly into boiling water or broth. The cooking time will be longer, but this method ensures your wontons remain intact.

Frequently asked questions