Comments on: Wonton Soup

By: KT

KT — Sun, 08 Nov 2009 04:23:55 +0000

Ginny, I’m gratified that you consider me the “make it from scratch” type. Thanks! But I think making my own wonton skins would be a barrier to entry for me to making them at all – 100 little squares of 1-mm-thin dough? That might take me a solid week. (a package comes with 50, and I made 2 batches from a whole pound of pork…)

By: Ginny

Ginny — Sun, 08 Nov 2009 00:24:41 +0000

I was interested to see that you bought a package of wonton skins, even though you are a very “make from scratch” person. So I figured it must be really hard to make them yourself?

By: KT

KT — Fri, 06 Nov 2009 17:37:50 +0000

Well, that’s freaky! Thanks for looking into it. Now I’ve updated the post to warn people to stay away from that site.

By: tungtung house

tungtung house — Fri, 06 Nov 2009 16:17:14 +0000

KT, when my hubby came home last night, I told him about that website. With his monitoring, we visited that site again. When we clicked the “congee” page, wild things happened. We are confirmed that page is loaded with malware! My anti-virus blocked more than 7 of them! My hubby had to scan and clean up my computer. I recommend you not to go to that site again…

By: KT

KT — Fri, 06 Nov 2009 04:01:17 +0000

That makes sense – thanks for the tip. I will keep that in mind for next time! I will be making these again, definitely. They were delicious. This time was a double batch, though – my freezer is well-stocked with wontons at the moment.

By: tungtung house

tungtung house — Fri, 06 Nov 2009 00:50:57 +0000

Oh, I suddenly realize why your wonton skin got sticky on the bottom. You don’t really have to cook the cabbage for the mixture. You just chop it very fine and mix with the pork. The cooked vegetables will have too much water in them and make the mixture too wet, then when you place them on the plate, the bottom got soggy and sticky.

Another way is to add some corn starch inside the mixture and sprinkle some on the plate to prevent stickiness. Also, you don’t have to use too much water when you close the wonton, just use one finger tip and dip some water is enough.

You sort of have to wrap the wonton fast because if the wonton skin sit in the room temperature for too long, they will be too soft to work with and get sticky too. Hope this helps and you don’t need to waste any parchment paper. =)

By: KT

KT — Thu, 05 Nov 2009 23:59:20 +0000

Oh, no! I think I will take the link off of my page so other people won’t run into that ad/popup trap. Sorry that happened to you, I did not have anything like that happen while I was looking at the site.

I could tell that #8 was similar to your method for folding wontons. I picked #5 because it looked easier – I wish I could have had you with me to demonstrate the authentic way.

By: tungtung house

tungtung house — Thu, 05 Nov 2009 18:36:08 +0000

Wow, very detailed instruction. Great job!

I didn’t know there is an English website about Chinese soup. But I have to say a lot of the folding methods are not authentic. The one close to the real wonton is #8, but whoever demonstrated in the photo didn’t do a good job. #5 and 6 are the same, and it is another way of folding. All other methods are not real, just made up by some people.

As I was checking the website and clicked the “congee” page, it suddenly freeze my browser, then several voice recording talking about some kind of software program, and ads popped up every where. My keyboard had no response and couldn’t even close my browser, so I had to force quit my computer! Did you experience that before. You should be careful of that website… So scary!