Chef Jeffrey Liang · Chinese Bistro
WON TONS, the filled dumplings that are the best-known and most widespread Chinese food, have been around since the Han Dynasty (206 BC–AD 220). Many people mistakenly believe the word pronounced “won ton” in Cantonese literally means “swallowing clouds,” whereas others say the name refers to its cloud shape when cooked. However, won tons were originally a Mandarin dim sum, and their name, when written, had nothing to do with either “swallowing” or “clouds.” The first Chinese character, “won,” combines the notion of eating and the rolling pin, while the second character, “ton,” pairs the idea of eating with immediacy. Thus, the original meaning of this Chinese word conveys both the act of making won tons and eating them as soon as they’re cooked!
Chinese Bistro is the newest Chinese restaurant in Whistler—and the one and only that serves both modern and authentic Chinese cuisine. Northern Chinese won tons contain pork and/or vegetables; the smaller Cantonese food cart–style (dai-pai-dong) won tons, like these ones, are stuffed with mostly minced pork and diced prawns. You can freeze uncooked won tons in an airtight container for up to one week.
10 oz pork butt meat, minced or ground
1 lb prawns, cleaned, deveined and cut in ½-inch dice
2 egg whites
1½ tsp salt
½ tsp ground white pepper
2 Tbsp vegetable oil
1 Tbsp all-purpose flour
70 to 80 won ton wrappers, each 3½ inches square
¼ cup chopped green onions, white and green parts
¼ cup chopped fresh cilantro
1 Tbsp light soy sauce
1 tsp sesame oil
1 Tbsp chili oil (optional)
IN A MEDIUM bowl, combine pork and prawns. Fold in egg whites, ½ tsp of the salt, white pepper, 1½ Tbsp of the vegetable oil and flour and mix well.
Lightly dust a baking sheet with cornstarch. Arrange a won ton wrapper on a clean, dry work surface (keep the remaining wrappers covered with a damp towel). Using a butter knife, spoon 2 tsp of the filling onto the middle of the wrapper. Gently gather together the 4 corners of the wrapper, encasing the filling, then twist the corners together lightly to form a sealed pouch. Place the won ton on the baking sheet. Repeat with the remaining wrappers and filling.
Divide green onions and cilantro among 6 to 8 individual serving bowls.
In a medium stockpot, bring 8 cups water to a boil on high heat. Add ½ Tbsp vegetable oil and remaining 1 tsp salt. Using a slotted spoon, place 20 to 25 won tons into the water, being careful not to overcrowd the pot. (Overcrowding prevents the won tons from boiling properly and may cause them to stick together.) Boil for 6 to 7 minutes, or until won tons float to the top.
Using a slotted spoon, remove cooked won tons and divide them evenly among the serving bowls. Repeat as necessary, until all won tons are cooked.
In a small sauce bowl, combine soy sauce, sesame oil and chili oil until well mixed. Serve on the side as a dipping sauce.