When you are served a steaming hot bowl of wontons, you would assume it is the wontons that take the longest time. That was not the case in my household. In fact, it was the soup, a whole cornish hen simmering in water with ginger and green onion, that took hours to complete.
Hence, my lazy version omits the homemade broth (though it is worth making when you have time) and relies on instant wonton broth powder. You can find this powder in most asian grocery stores and on Amazon.
Now onto the wontons. For the wonton wrapper, I use “Rose Brand Thin Won Ton Wrappers.” The stuffing is a simple mixture of ground pork, napa cabbage, and seasoning.
Here is a video to show how I wrap my wontons.
1lb fresh ground pork
1/4 cup of soy sauce
1 cup of finely chopped napa cabbage (optional)
1 TB hoisin sauce
1 ts sesame oil
Thin wonton wrappers
Instant wonton broth powder
Cooked Spinach (optional)
1) Mix the first five ingredients in a bowl and then sprinkle with salt and pepper.
2) Fill a small bowl with water and set aside. Using chopsticks or a small spoon, form a small ball of the pork mixture in the center of each wrapper. Watch the video above to finish wrapping your wontons.
3) Fill up a large pot with water and turn the heat to high. Once boiling, drop the wontons into the water. Cook in batches so you don’t overcrowd the pot. The wontons are done when they float to the top.
4) In your serving bowls, add the instant wonton broth powder according to its instructions. Mix with boiling water and then add in the wontons and spinach.