Wontons are a very popular dish in China, Taiwan and Hong Kong. Even different provinces in China have different names and different cooking styles for this popular dish.
There are many different stories about Wontons. My favourite story is about how Xi Shi created this dish. Xi Shi is one of the four most beautiful women in Chinese history. She originally comes from Kingdom of Yue during period of time called Spring And Autumn.
During a war with King Fuchai of Wu, King Goujian of Yue was imprisoned after he was defeated. After his imprisonment, King Goujian of Yue secretly planned his revenge. He trained beautiful women and offered them to Fuchai as a gift and Xi Shi was one of those beautiful women.
Xi Shi created Wonton during her mission for which she was to seduce King Fuchai. One day, during a big party, King Fuchai became sick of all of the food at his party and became annoyed. Xi Shi ran to the kitchen in a panic to try and find food to please King Fuchai. King Fuchai took one bite of her Wonton and was surprised by the taste of it. He asked Xi Shi “what is this tasty dish?”
Xi Shi thought King Fuchai was a completely ignorant, chaotic, stupid pig. In Chinese language, there is a word which sounds very similar to wonton which translates to chaotic, so she decided to call this dish Wonton.
So, this is basically how Wonton was created. Even though the name for this dish isn’t that affectionate it doesn’t affect the taste. I deep-fried the wonton today instead of serving it in more traditional wonton soup as I really like the crunchiness of the batter. I have to say I really love wontons whether they are in soup or deep-fried but my personal preference is for deep-fried.
100g Pork shoulder meat, cut into small dices
3 spring onion, roughly chop
2 thin slice ginger, roughly chop
1 teaspoon salt
2 tablespoon soy sauce
1 teaspoon rice wine
¼ teaspoon black pepper powder
¼ teaspoon sesame oil
25~30 sheets of wonton pastry
- Process half of the prawn, pork, spring onion, ginger and all the seasonings in a food processor.
- Roughly chop the other half of the prawn and mix evenly with step 1 (this ensures the filling texture tastes better)
- Put 1 teaspoon of filling in the centre of the pastry and use your fingers to gently close the pastry tightly as shown in the procedure photos.
- Heat a wok with some oil at full gas power. Put the wontons into the wok and turn off the gas and let the wonton fry until the wonton turns a nice golden colour.
** Oil temperature is about 180 degree. Turn off the gas after placing the wonton inside so it cooks through. This will ensure the outside doesn’t burn but the inside isn’t raw.
Credits: Preparation photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com