I posted a Snapchat of my homemade wontons and also tweet about them! And every time I do, people always have questions!
In Vietnamese culture, we celebrate death anniversarys of significant family members, it’s called đám giỗ. You’re probably wondering what this has to do with homemade wontons.
My grandmother cooked an all vegetarian meal for my great grandfather’s death anniversary. He was a monk (I use that word loosely because I’m unsure of the direct English translation) and ate vegetarian meals. There was delicious vegetarian cha lua, stews, stir fries… the list goes on. But one thing that my younger brother completely devoured was these homemade wontons. He ate the entire platter of fried ones at our table, leaving only steamed ones left.
Once we all got home, he asked my parents again and again for these fried wontons. My mother and I wrap about 120 each time we make them (it’s a long process). The original filling that my brother loved had yuca, carrots, and garlic mashed into a filling.
Because this is a recipe where we guesstimate and wing it depending on batch, I’ll give you a general numbers ratio!
My mother makes them with a 75-25 ratio of yuca to ground meat. The fresher the ground meat, the better your wontons will taste! So if you use 1/4 pound of ground meat, you’ll need 3/4 pound of yuca. I’m going to be dead ass honest and say that you guys can estimate and your wontons will turn out fine. Just have extra wrappers!
You can use any starchy root. Potatoes, cassava, sweet potato, whatever your heart desires. You’ll want to rice them or shred the root so it’s in small pieces, and then combine it with your ground meat. With yuca we always cook the root beforehand! You can either leave them in little rice-shaped tubules or mash it together andmix in your meat. I’ve had so many variations of these wontons that it all depends on texture and preference! (Vegans can use tofu or a meat substitute! Or make the filling all root!).
We always season them with a bit of sugar, salt and pepper to taste! And add 1-2 eggs depending on how big the batch is.
(PS, if you hate my yuca-ground meat guesstimating there’s TONS of precise recipes on the internet! We just always yolo it whenever we make this recipe so I don’t know the precise measurements for yuca and meat! Sometimes the ratio is off or 50-50 and the wontons still taste good!)
Once the filling is combined you’ll need one egg yolk and wonton wrappers.
I’ve also cooked them in sauce (like raviolis) and baked them! They’re very versatile! And they freeze wonderfully! Just thaw them before you use them, if you freeze them.
Also… I have a Snapchat for my blog now! (Yes, after the dick pic disaster of the last one!) follow me on Snapchat for updates and whatnot!
Have you tried wontons? What do you think?