Tuesday, January 21, 2014

Wontons and Wor Wonton Soup - UPDATED!

Keeping with my current trend of deep frying everything I can I ended up tossing some of my wontons in the the fryer and they ended up as a very tasty appetizer. Out of the three ways I prepared them I think my favourite will always be the pot-stickers. 

Jess got me a meat grinder for Christmas and I wanted to use it to make something simple while I got used to it. We have been eating super rich foods and wanted to make something fresh and different to get us back on track. We decided to grind up some pork shoulder to make pot-stickers and wor wonton soup. The meat filling had the perfect texture and we ended up with extra dumplings, soup and pork mince. 
Here is some of the process:

We made about 30 wontons and put ten in the freezer, used ten as pot-stickers, and the last ten went in the soup. The wontons were spicy and the soup was milder while still having a ton of flavor.



  • 1 lbs pork mince
  • 4 cloves garlic
  • 2 red chilis
  • ginger (garlic clove sized chunk)
  • 1 tbsp soy sauce
  • 2 tbsp teriyaki sauce
  • 2 tbsp green onion
  • wonton wrappers
  • Salt and pepper

  1. In a food processor chop the garlic, chili, ginger and green onion. If you don't have a food processor finely chop the ingredients or use a box grater.
  2. Add the chopped ingredients to the mince and stir in the soy, teriyaki and salt and pepper.
  3. Chill the mixture for 15 minutes.
  4. Stuff the wonton wrappers and seal with a little water.
  5. If you want to make pot-stickers take a large frying pan with a lid. Add 2 tbsp of oil, the wontons, and enough water to cover two thirds of the wontons. Steam/boil until the water has reduced then remove the lid and continue to cook until the bottoms crisp up (I can never wait long enough).
  6. Toss in soy, teriyaki, or sweet chili sauce and serve garnished with some chopped green onion.

Wor Wonton Soup


  • 2 cloves garlic
  • ginger (one garlic sized piece)
  • 1 red chilli
  • 4 tbsp green onion
  • 4 litres chicken or vegetable stock
  • 2 cups mushhroom
  • 4 cups chopped bok choi
  • wontons

  1. Chop the garlic, ginger, 2 tbsp green onion, and ginger.
  2. In a large pot on medium heat add the chopped ingredients and soften for a couple minutes.
  3. Add the stock and bring to a boil.
  4. Add the wontons and let boil until they are cooked thoroughly.
  5. Throw in the mushrooms, bok choi and remaining green onions.
  6. Cook for a couple minutes and serve hot.

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