Tuesday, December 09, 2008
Wanton Lust for Wontons, Part Three
One holiday recipe my family always makes during the Christmas season, is warm, steaming, and soothing wonton soup.
My parents taught me two methods to fold wontons: first, into a beggar's pouch and second, into the shape of a gold ingot, the ancient form of Chinese currency. According to Chinese tradition, such gold ingot shaped wontons are said to bring one's family fortune and prosperity. During the holiday season and the Lunar New Year, our family exclusively folded wontons in the gold ingot shape.
I have already posted about wontons on two other occasions, but I never included a step-by-step pictorial on how to fold wontons. Well, I am posting one now! Check out my recipe for wontons (and step-by-step wonton filling pictures) at my previous post, here.
To fold a wonton, first, place a tsp of filling in the middle of a clean wonton wrapper. Then, wipe a corner of the wrapper with egg wash or water. Fold the wrapper over the filling diagonally, making sure to squeeze out any air, sealing the filling tightly. Then, bring the two opposing triangle corners together, and squeeze them firmly so that they form an almond shape (with no exposed or loose corners). You can also use a little bit of water or egg wash for assistance here. Look at the pictures, to see what I mean.
If you followed the instructions correctly, you have just folded a gold ingot style wonton! Congratulations!