There are many techniques used to fold won tons. I've even seen some recipe books of chefs folding won tons the same way as tortellini! Whilst the tortellini method may look pretty, it's not the traditional way of folding won tons! The method that I have described below is the best in terms of maximising storage space for a freeze container.
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Ingredients
1 pkt, wonton wrappers
6-8 cups chicken stock
1 bunch Asian greens
1 small bowl of water (to seal the wonton wrappers)
Wonton filling:
200g pork mince
500g prawns, chopped
2 pieces dried cloud ear fungus
3 tablespoons corn flour
4 teaspoons light soy sauce
2 teaspoons sugar
Method
Pour boiling water over the fungus and soak for 10 minutes. Drain thoroughly and chop finely.
Mix the pork mince, prawns, fungus, cornflour, light soy sauce and sugar together in a large bowl then cover and refrigerate for at least 3-4 hours.
Place 1 wonton wrapper on a clean surface. Place 1 teaspoon of filling into the centre. Brush edges of the won ton wrappers with a little water using the tip of your finger or a pastry brush. Fold the won ton wrapper diagonally in half to form a triangle. Press edges together. Fold base corners of triangle over each other to form an open envelope. Fold back the top of the envelope to form a small rectangle. Repeat using remaining wrappers and pork mixture.
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Bring stock to the boil in a large saucepan over high heat. Drop wontons, in batches, into the boiling stock. Boil, uncovered, for 4-5 minutes or until wontons float and filling is cooked through.
Remove to a bowl using a slotted spoon. Cover to keep warm.
Just before serving add Asian greens to boiling stock. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and Asian greens. Serve.
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