Let’s talk about comfort food. A piping hot bowl of broth, flavored with fragrant sesame oil and tender loving care. Baby bok choy greens. A satisfied tummy. And wontons…lots of wontons.
Literally translated, ‘wonton’ means ‘swallowing a cloud’. While various Chinese regional cuisines have their separate interpretations of wontons, I’m going to talk about Cantonese wontons today- because that’s what I crave when comfort food-itis pops up. Growing up, I recall skipping around the kitchen, helping (okay, pestering) my mother and grandmother as they folded a batch of wontons. You don’t make a single serving of wontons. Instead, you make as many as you have wrappers for (a typical pack contains around 75) and freeze the remainder. This makes wontons an excellent now and later dish.
Folding wontons requires an itty-bitty learning curve, but goes quickly once you get the hang of it. If you’re with a group of friends or have willing minions, the wontons are folded even quicker. Wonton folding party, anyone?
Recipe after the jump.