How To Cook Famous Chinese Wonton Soup
Wonton (pronounced “hún tún” in Chinese pinyin, pronounced “wěn tēn” in Cantonese, and “wonton” in English) is a traditional regional pasta of the Han nationality in China. Originating from northern China, wontons are similar to dumpling and are usually served in soup.
The Origin of Wonton
Wontons can be dated back to the Han Dynasty over 2000 years ago. Wontons arecrescent shaped and were originally used in activities of sacrifice and worship.
During the Winter Solstice Festival of the Song Dynasty (960 － 1279), shops would close temporarily ehilr every family made wontons as sacrificial offerings for ancestor worship. Afterwards all the family members shared the wontons.
A plate of sacrificial wontons in wealthy and honored families called “Hundred Flavor Wontons” included dozens of flavors with different fillings After the Southern Song Dynasty (1127 – 1279), wontons became popular amongordinary people.
Ancient Chinese regarded wontons as a kind of sealed steamed bread. At that time, wonton s were no different from dumplings.
For thousands of years dumplings showed little change, but wontons slowly became different especially in southern China. Wontons were distinguished from dumplings and got their own name since Tang Dynasty (618 — 907).
It is said that in Han Dynasty (202 B.C. – 220 A.D), the Xiongnu, an ancient tribe in northern China, always harassed the border area so that local people suffered a lot. Hunshi (浑氏) and Tunshi（屯氏） were the two leaders of the Xiongnu .
Because of their cruelty local people hated them but had no way to kill them. So people began to call their dumplings “Hun” and “Tun” and pretend they were eating the flesh of the two warlords.
Allegedly this took place on the Winter Solstice Festival, so after that, people always eat wontons on that festival.
In the past, there was a saying in Beijing “Eat wontons in the Winter Solstice Festival and eat noodles in the Summer Solstice Festival”.
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.