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Steamed Wontons ( Chinese Cooking )


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Wontons are roughly translated into ‘small dumplings’ in chinese. Traditionally wontons are either steamed, pan-fried or deep-fried and filled with both sweet and savory fillings. This recipe steams the wontons so you can go ahead and enjoy these dumplings without guilt. Grated veggies, boiled noodles and sprouts are sautéed in oil and then filled into wonton wrappers. Wontons are usually served with a tempering or in a sauce or soup, and we’ve tossed them in a tempering of garlic, chilies and spring onions. They taste delicious served with chinese sauces.

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Preparation Time: 
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Makes 20 wontons


Ingredients


For The Stuffing
1 tbsp oil
1 cup finely chopped cabbage
1/4 cup finely chopped spring onions whites
1/2 cup grated carrot
3/4 cup bean sprouts
3/4 cup boiled noodles
1 tsp soy sauce
salt to taste

Other Ingredients
20 wonton wrappers
1/4 tsp oil for greasing
3 tbsp plain flour (maida) dissolved in 1/4 cup
1 tbsp oil
2 tsp chopped garlic (lehsun)
1/2 tsp chopped green chillies
2 tbsp chopped spring onion greens
salt to taste

For Serving
 green garlic sauce
chilli garlic sauce

Method
For the stuffing
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes.
  3. Add the noodles, soya sauce and salt and toss well. Keep aside.

How to proceed
  1. Place a wonton wrapper on a clean, flat surface.
  2. Place a little stuffing in the centre, apply a little flour paste along the edges and fold over to make a semi-circle. Bring the ends together and press well.
  3. Repeat with the remaining wrappers and stuffing to make 19 more wontons.
  4. Arrange the wontons on a greased sieve and steam for 10 minutes.
  5. For the tempering, heat the oil in a wok / kadhai on a high flame.
  6. Add the garlic, green chillies and spring onion greens and salt and sauté on a high flame for a few seconds.
  7. Pour the tempering over the steamed wontons and toss them gently.
  8. Serve hot with green garlic sauce and chilli garlic sauce.

Variatiion
  1. Fried wontons: instead of steaming, try deep-frying the stuffed wontons in hot oil till they are golden brown in colour. Serve them with schezuan sauce.
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