Wontons are small little Chinese dumplings.
They are made by using pieces of thin dough called Wonton Wrappers to make small, sealed parcels with a filling inside. The filling is often meat, but can be anything you wish.
Wontons are most often boiled or steamed, but sometimes they are also pan-fried or deep fried.
Wontons are more popular in Southern China and Shanghai than they are in northern China.
When making Wontons, press out all the air inside, or they may burst during cooking. As you go along, cover the Wontons you have made so far with a damp towel.
Don’t boil or simmer Wontons directly in soups: this would make your soup thick and gooey. Instead, cook them first in boiling water on their own, for just 3 to 5 minutes. They are done when they rise to the surface. Drain the Wontons, then add them to the finished soup, and serve.
Made-up Wontons freeze well for future cooking. To freeze, freeze them separately on a cookie sheet or plate, then pop into freezer bag when frozen and freeze for up to 1month.
Some date Wontons to the 7th century AD; some push their origin back to the 5th century BC.
Called “Hundun” in Northern China.