My Chinese Cooking Journey Step 1: Making Homemade Wontons

The older I get, the more Chinese food I seem to want to consume.

I don’t know if this is because I am beginning to really embrace my Asian heritage or whether I just need an excuse to eat more Xiao Long Bao!

I jump at the chance to eat at Chinese restaurants whenever my friends suggest it but wouldn’t it be even more special if I could make some dishes myself at home, for whenever I fancy it? Living in Singapore meant that this food was easily accessible and reasonably priced, I miss it. I mentioned in my previous post that maybe if I had found a local Chinese supermarket when I moved to London I may have been inspired much earlier to learn how to cook my own and maybe this may have helped me settle into London life much easier. Who knows?

What is a Wonton?

It’s a traditional food originating from China. In a nutshell it’s basically a square piece of dough with a teaspoon size amount of filling (traditionally pork and prawn or vegetable), folded into a triangle then sealed and commonly boiled but you can steam and fry if you wish.

They look complicated, where to begin making these little gems? I am not good with dough but ker-ching, they have fresh wonton skins readily available in the supermarket.

The point is that now I am learning, since finding my local Chinese supermarket at only 15 minutes walk away, I have enrolled in a course at The School Of Wok which takes place in a couple of weeks and how lucky am I, a wonderful lady in my condo kindly offered to teach me how to make wontons this week. What an awesome experience, being taught by someone who has her own family recipe stemming from Hong Kong life.

I am grateful for the experience and I look forward to making more of my own. Let me share my lesson with you:

STEP 1: Preparing

Cut up some prawns and spring onions (saving some of the onions for garnish later on).



Add pork mince then some dry sherry wine, sesame oil, sugar, salt and mix it all together. Crack an egg, pour the egg white into the pork mix and put the yolk aside for later (this is used to seal the wonton).


STEP 2: Filling & Shaping

Using fresh wonton skin which you can get from your local supermarket, spoon a small amount of the mixture into the centre (this bit can get messy so make sure you wear an apron), put egg yolk on the edges of one half of the skin and take one corner to the other, folding into a triangle shape. Then it’s a case of pleating the edges but it’s important to make sure all edges are sealed properly to prevent the filling from escaping when boiling. Keep going until you have finished the entire mix.

img_0298I am pretty pumped, full of pride that I made these little beauties, now time to boil them.



Add the wontons to a large pan, boil them for a total of 5 minutes. If you have made a lot like we did then it’s best to do them in separate batches to prevent them from sticking together. You may even want to boil them twice as the wonton skin tends to be covered in a lot of flour. The smell is amazing, watching them being spooned into bowls is such a rewarding feeling, I had actually made these beauties!



So it was time to eat!

We also enjoyed fresh noodles with broccoli, all combined into a soup. It’s a perfect dish for either lunch or dinner.

At the end of a meal it is traditional to eat sliced oranges, it’s a perfect palate cleanser.


And a little surprise, we washed it down with a Japanese liqueur!

img_0315So there you go, this is how I spent one of my afternoon’s this week and that is time well spent. I also made enough to take home to cook myself.

Thankyou to my phenomenal neighbour for your time, patient teaching skills and joint excitement at eating these little treasures.


Have you ever made homemade wontons?
I would love to hear about your experience.

N x

So hey you, yes you..I want to thank you for reading my post. Whether you’ve stuck around since the beginning of my journey or whether you’re new to my blog, thank you for reading and supporting. I genuinely appreciate it.


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