There are a number of ways that the Chinese refer to what we’ve come to know as the huntun, or “wonton,” which is close to the Cantonese pronunciation. Even though written Chinese is common between Mandarin and Cantonese speakers, in this case, they surprisingly use different characters for the same food. In Mandarin, huntun can mean “chaos,” and in Cantonese, wonton means “swallowing clouds,” which we find to be more fun. Where most of this book is based upon Mandarin names for street food, this is an exception that’s impossible to pass up.
You see, wonton is one of the most poetic names for a Chinese dish we’ve ever encountered, and as a bonus, it’s a double entendre! Cloud-like pillows of pasta, swallowing a tiny bit of ground meat filling? Or, is the diner swallowing these clouds as they enjoy a delicately delicious bowl? In reality, wontons in the US often are actually tangjiao, or dumplings in soup under a more recognizable name. They typically have meatball-volumed filling inside a thick skin. In China, huntun are a study in minimalism. Very thin pasta sheets, with a tiny bit of meat filling, such that when they are cooked, they float gently atop the clear soup, like, well, clouds. Swallow them.
- Total Time: 45 minutes
- Serves: 6–8
- 14–16 cups salted chicken stock or broth from Jirou Tang (Chicken Soup)
- 1 recipe Pork Filling from Zhurou Jiaozi (Steamed Pork Dumplings)
- 1 16-oz package wonton or gyoza skins, square preferred
- 1 gallon plus 1 cup water for boiling, plus more for sealing the dumplings
- 4 scallions, thinly sliced
- Bring the broth to a boil over medium heat, then reduce the heat to low to maintain a simmer. In a large mixing bowl, thoroughly combine all of the Pork Filling ingredients.
- In the middle of one wrapper, place 1 teaspoon of filling. With a wet finger, moisten the edges of the wrapper. Fold the wrapper in half into a triangle around the filling and seal by pinching the edges completely. Repeat with the remaining filling and wrappers.
- Bring 1 gallon of water to a boil over high heat. Stir the pot to create a current such that as you drop the individual wontons into the water, they are not likely to stick together. When the water comes to a boil again, add 1 cup of cold water and continue to cook for an additional 7–8 minutes. Remove wontons from the water to a plate using a slotted spoon or sieve.
- Evenly distribute cooked wontons to bowls, then add 1–2 cups of hot broth to each bowl. Top with scallions and serve hot.
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!