Pork Wontons Recipe Serving Suggestions

• Serve with sweet plum marinade or Stir-fry sauce.
• Divide between bowls. Pour over hot clear chicken soup and add a small handful of lightly blanched Chinese greens.
• Serve wontons with small bowls of soy sauce or chilli sauce for dipping.

Pork Wontons Recipe Variations

1. Steamed Wontons
   Steam instead of deep fry to put into wonton soup.
2. Shrimp Wontons
   Exchange the mushrooms with shrimps.
3. Wonton Fillings
   Swap the minced pork to either chicken, duck, beef or lamb.
4. Cantonese Wontons
   In Cantonese cuisine, shrimp filled wonton within minced pork is most commonly served with thin noodles to make wonton noodles.
   It may also be consumed with red vinegar.
   
   The soup is made from boiling shrimp shells, pork bones and dried flounder to give it a distinct taste.
   Wonton is served in variety of sizes with smallest being two wonton and noodles called Sai Yung.
5. Sichuan Wontons
   In Sichuan, semi-pentagonal wonton are known as "folded arms" since after initially folding the wonton skin into a right triangle, creating an impression of crossed arms/hands.
   
   These are often served in a sesame paste and chili oil sauce as a dish called "red oil wonton".
6. Shanghai Wontons
   In Shanghai and its surrounding area, wonton filling is most often made with minced meat (usually pork) and shepherd's purse served in chicken soup;
   however, Shanghai cuisine makes a clear distinction between small wontons and large wontons.
   
   The former are casually wrapped by closing the palm on a wrapper with a dab of pork filling as if crumpling a sheet of paper.
   These are popular accompaniments to breakfast or brunch.
   
   The "large" wontons are carefully wrapped (often resembling large tortellini) and a single bowl can serve as lunch or a light dinner.
   They are available with a large variety of fillings.
   One popular variety is "three delicacies wonton" (san xian hun tun)which contains pork, shrimp and fish as primary ingredients.
7. Ningbo Wontons
   Ningbo Wonton has two types, steamed Wonton and Wonton soup.
   
   Both are filled with pork and shrimp.
8. Jiangzhe Wontons
   Jiangsu is often called "wonton".
   Wonton have two types, small wonton and big wonton. Big wonton is a large ingot shape.
   
   Generally boiled with boiled water, point lard with MSG, the soup will usually be matched with egg skin, seaweed, mustard and shrimp.
9. Western Wontons
   wontons are served in two ways: in wonton soup (wontons in a clear broth), and as an appetizer called fried wontons.
   Fried wontons are served with a meat filling, (usually pork), and eaten with duck sauce, plum sauce, sweet and sour sauce, or hot mustard.
   
   A version of fried wontons are filled with a cream cheese and crab filling; these are called crab rangoon.
   
   Another version of fried wontons are filled with a mixture of cream cheese, green onions, soy sauce and garlic.
   These are best when eaten with sweet and sour sauce. Compared to the Far East versions, fried wontons are eaten dry.
   
   Wonton strips, deep-fried strips made from wonton wrappers and served with hot mustard and/or dipping sauce.
10. Thailand Wontons
    Wonton soup called kiao nam. The soup is made with chicken stock and the wontons made with a pork filling.
    The soup is very famous in Thailand.