As with many types of food, the origin of the wonton is difficult to trace. Many Chinese food come in small parcels. In Mainland China, wonton is actually a Southern or Cantonese variation of hun tun which roughly means irregularly shaped pasta. While hun tun means irregular shaped pasta, wonton has a more poetic meaning - swallowing clouds. The thin wheat-based wrappers resemble clouds floating when they are cooked and served in soups. The Cantonese has taken their little meat parcel all over the world, the name has since become more well-known than hun tun especially in the US, Australia and Europe.
Boil chicken stock and taste for seasoning.
Steam Kai Lan for 5 minutes and shock them in ice cold water to maintain their crispness and green colour
Mix Ingredients 1 very well and chill it in the fridge for 15 minutes.
Separate and place several wonton skins on a sheet of waxed paper.
Using 2 teaspoons or a teaspoon and a melon baller, scoop about 1 teaspoon of filling onto the center of each skin.
Dab your finger in water, then run it around 2 adjoining edges of each wonton skin to dampen.
Fold the wonton skins over to form triangles. Press the edges firmly all the way around to seal.
Set filled wontons aside (don't let them touch or they'll stick together).
Repeat with remaining wonton skins until all are made.
Gently lower wontons with a slotted spoon into the boiling water, dropping them in one by one, so they don't stick together.
Boil the wontons until they float, about 3 to 5 minutes.
Drain them, then add them to the hot chicken soup.
Freeze extra wontons.
Serve wontons on a bed of Kai Lan in a bowl of chicken soup.
Garnish with Ingredients 2.
Wontons are easy to freeze and store:
Arrange your extra wontons on sheets of baking paper, 1 layer per sheet. Do not stack! Place them inside the freezer
When they are frozen, remove from freezer and pack in ziplock bags Return them to the freezer and these frozen wontons can be kept for 2 weeks.
The only thing to note is that these frozen wontons cannot be thawed as the wonton skins would go all mushy. If they cannot be thawed, they cannot be fried. They can only be boiled or steamed.
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