Wonton

Remembered last time how Mum used to wrap wonton and cook wonton noodles for dinner. She’ll take time and effort to prepare everything, from buying the ingredients, chopping the ingredients, wrapping the wonton, cooking wonton and noodles. However, as time goes by, with everyone’s busy at work and study, she does not have ample time to do the time-consuming dish anymore. Thus, the wonton that we eat often, are those sold outside and not home-made.

To lighten off Mum’s load, I decided to take up this task of preparing and cooking wonton noodles for my family. Since I have one week break before I go back for work, I tried my luck making it, hoping to be a success.

All ingredients have to be chopped finely before mixing them altogether. The worst part was when it came to handling the chestnut. Had to peel off the skin before chopping them up. The skin was difficult to remove, and when I tried to peel them off using the “peeler” tool, the chestnuts literally flew everywhere. Had a hard time trying to catch hold of them.

Wrapping the stuff was another problem. For a first-timer, it was hard to gauge the right amount of 馅as the skin was thin and too much of it, would cause the skin to rip apart. After wrapping a few times, I finally got the hang of it.

Final product looks okay except that my mum commented that the 馅was a bit bland. On top of that, there wasn’t enough sesame oil. Hmm… well for a first-timer, I guess should be alright ba. Better improvements can be made though.

The wrapped wontons and the 馅
One of the ingredients for the 馅 -- Chestnuts
Another ingredient -- spring onions
The 馅
Uncooked wontons
Final product -- cooked wontons