Won Tons (and Won Ton Soup)

Easily my favourite dumplings of all time. Credit to my father-in-law, one of the best cooks I know, for the recipe starter.

First, forget the wispy noodle squares floating in tasteless broth that you've probably had at some Chinese restaurant or other. These won tons are meaty and tasty. They're great in a soup, but they're just as good boiled (or even microwaved) and eaten plain. I like them dipped in a mixture of light soy sauce and sriracha hot sauce -- an essential accompaniment to either the plain won tons or the soup.

A note on the wrappers (or "paste"). There are many different dumpling wrappers available in Asian food stores (and in many supermarkets). Get the thinnest ones. They're usually square. Avoid the ones that say perogy wrappers -- they're too thick and won't work well. This is a lesson from experience.

Won Tons

You need:

• 1/2 lb ground pork (lean is fine)


• 1/2 lb raw shrimp, peeled, de-veined, and chopped into small pieces


• 5 dried shiitake mushrooms, reconstituted


• 1 tsp corn starch


• five dashes of soy sauce


• 2 tbsp water chestnuts, minced finely


• 1/2 tsp white pepper

And:

• Package of won ton wrappers (approx 50 wrappers)


• Two cookie sheets or large cutting boards covered in wax paper

Do these things:

1. Mix all the ingredients together in the large mixing bowl until combined.


2. Open the package of won ton wrappers. You need to keep these covered (e.g. with a slightly damp towel or with plastic wrap) as they can dry out quickly.


3. Put a won ton wrapper in the palm of your left hand (assuming you're right-handed).


4. Take a small ball of the mixture -- no bigger in diameter than a quarter -- and press it into the middle of the wrapper.


5. Pull two corners of the wrapper and press together.


6. Pull the other corners up to the first two, and bunch up the edges of the wrapper in the middle. Give it a twist to make them stay.


7. Place the won ton on the wax paper -- don't let them touch.


8. Repeat until you've run out of filling.

You can freeze the won tons -- just put the trays in the freezer for a couple of hours until the outside of the wrappers are hard, and then transfer them to an airtight container or freezer bag. Do not let them thaw though -- when they thaw, they stick together and become an ugly, gluey mass.

To cook the won tons, drop them in boiling water and stir them periodically to keep them from sticking together. They will float to the surface when they're cooked. Remove them with a slotted spoon. The dumplings can be cooked from frozen or fresh.

Won Ton Soup

Of course, any soup with won tons is won ton soup. I sometimes add them to ramen soup or brothy vegetable soups just to make a heartier meal. But this is my father-in-law's version.

This makes about four servings.

You need:

• 1 onion, sliced using a French cut


• 1 head of bok choy


• 6 cups of chicken or vegetable broth


• 24 won tons

Do these things:

1. Chop off the bottom of the head of bok choy, separate the leaves, and wash them thoroughly.


2. Slice the white parts of the bok choy leaves very thinly (about 1/8" slices).


3. Chop the leafy parts of the bok choy leaves into larger pieces.


4. Heat a small amount of oil in the bottom of a saucepan. Add the onion and fry over medium heat until translucent.


5. Add the bok choy and fry for about a minute.


6. Add the stock and bring to a boil.


7. Lower the temperature and simmer for about 10 minutes, until the white parts of the bok choy are translucent and soft.


8. Add the won tons and stir gently to keep them from sticking.


9. When the won tons are floating, remove from heat and serve.