“This book has been a lifelong dream of Lorraine Witte. I met her eleven years ago at Betelnut in San Francisco. She was a regular there and loved to talk about food, cooking and her upbringing in Hawaii. I remember serving her some dumplings, and her eyes lit up as she then shared with me her dream of writing a book about wontons. I encouraged her to pursue that dream, and to have fun in creating new ideas and flavor profiles. She’s been on her intense wonton journey ever since.
Fast-forward to today; she is ready to publish her book and share with the world not just delicious recipes, but her personal journey of growing up in Hawaii and living in California. This book is about simple ways to make wontons which are fun, comforting and good eating. I hope you will find the pleasure in making some of these recipes and enjoying it by yourself, in front of your fireplace, or with friends and family at your gatherings. Many thanks to Lorraine for including me in your journey that is life. Cheers”
— Alexander Ong, Mentor, Chef & Consultant
CHICKEN WONTON WITH JALAPEÑO & CHEESE
- 1 lb chicken breast, cooked and roughly chopped
- 2 tbs jalapeño peppers, finely chopped
- 1/2 cup cheddar or Monterey jack cheese, shredded
- 1 tsp Kosher salt
- 1 tsp black pepper
- 2 tsp garlic, minced
- 1 package round wonton skins, medium thickness
- 2 cups rice bran or peanut oil for frying
Cilantro and Basil Pesto Sauce
- 11/2 cups cilantro, rinsed and drained
- 1/2 tsp red pepper flakes
- 1 cup fresh basil, leaves only
- 1 tsp sesame oil
- 3-4 cloves garlic
- 1/3-1/4 cup olive oil
- 1 tsp Kosher salt
1. In a bowl, mix chicken, minced jalapeño, shredded cheese, salt, black pepper and minced garlic.
2. Put one tablespoon of filling in the middle of a wonton skin and fold into the half moon shape.
3. In a wok or heavy pot, heat oil to 375 degrees.
4. For the Pesto sauce, place all ingredients, except the olive oil, into a food processor and pulse for one minute. Once finely chopped, slowly add in olive oil and gently blend. If the texture is not smooth enough, add a little more olive oil. Taste, then correct seasoning if needed.
MASTER WONTON WITH PORK & SHRIMP
- 1/2 lb. medium-sized shrimp
- 1/2 cup canned or fresh water chestnuts, chopped
- 1/2 cup dried shiitake mushrooms, reconstituted
- 1/2 lb. ground pork
- 1 egg
- 1/4 cup green onions, chopped
- 1/4 cup cilantro leaves, chopped
- 2 tablespoons soy sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons sesame oil
- 1 package square wonton skins, medium thickness
- 2 cups rice bran or peanut oil, for frying
1. Shell and devein the shrimp. Chop into 1/2” pieces then set aside
2. Rinse water chestnuts until soft, then squeeze out the excess water and remove the stems. Chop the mushrooms into 14’ pieces.
3. In a bowl, combine ingredients with the ground pork and refrigerate until ready to use.
4. Put two teaspoons of filling in the middle of a wonton skin and fold into the boat shape. Refer to video in the folding techniques page of the preparation chapter.