I had a hard time deciding where to put this thread. Since it is traditionally made with pork stock, has pork in the filling and char sui in it I decided to post it in the pork section. The video below is the inspiration for this meal.
I did a few things different than what the video below is going to show. Since my wife wont eat pork, I used homemade chicken stock we had in the freezer. I also substituted ground turkey for the pork in the wonton filling.
First off here is the simple wonton wrapper recipe that I used. Sorry no photos. flour and egg and water make for sticky fingers! Make these first and get them in the refer.
Wonton Wrapper recipe:
1/3 cup water
2 cups flour
1/2 tsp. salt
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares.
These can be fried or boiled to finish. I will be making Mi hoanh thanh (Vietnamese Wonton soup) tonight and will post up the wonton making in a thread for that soup.
Once you have the wrappers made make the filling and put it in the refer too. A couple other differences I do is I hand chop the shrimp and mix into the patte. I also don't use the starch as a binder, never felt that it is needed.