Tuesday, September 27, 2011

How I Make Won Tons!

Long delay! *phew* Sorry. Been super busy (as usual), lots of personal struggles and traveling.

I did the Survivor Mud Run this past Saturday so now I am sore, sun burned, cut up, and bruised all over. Lovely eh? Super rewarding though. My tan lines are hideous. The photos from that aren't uploaded yet (obviously I wasn't able to take any on my own since I was running/wading through MUD) so I'll post those at a later date.

The weather has been yo-yo-ing back and forth in San Francisco. I've been trying to fight off a sore throat for nearly a week now. I was almost successful but then I went to Los Angeles and had tons of grilled and fried foods. I'm back in San Francisco now and the sore throat is back, along with a cough. I think I'll be on a liquid diet for this week: soups, noodle soups , coffee and Jamba Juice!
Since I am sticking to liquids for a bit, I decided to post up how I make my won tons! Sorry if you were waiting on the prime rib post, that will come later on when I make it again.

The Susyness' Family Won Tons


Won tons:

  • 1/2 pound boneless pork (the leaner the better, that’s how I like mine)
  • 1 small can of water chestnuts
  • A few stalks of green onions (optional as well.. I love green onions and grow them in my family’s backyard so I put it in everything!)
  • 1 egg
  • 2 teaspoons soy sauce
  • a few drops sesame oil (or more, depends on how much you like the taste of sesame oil)
  • ground white pepper, to taste
  • Wonton wrappers (one package will do ya good)
  • Won ton noodles! Whatever brand you decide is up to you.
  • 2-3 large pots (1 to boil your noodles, 1 for the broth, 1 to cook your won tons)
  •   Water
  • Large can of chicken broth (1:1 ratio with the water)
  • Optional: fresh ginger (to taste)
  • Optional: cabbage / bok choy
  • Optional: 1 bag of frozen fish balls (the kind pictured is Do Do Fishballs) I prefer the fishballs stuffed with fish eggs, but I didn’t have any on hand. If you’re wondering where to get them, you can usually swoop them up previously frozen at Ranch 99.


-You’re going to pound out the pork to get it tender, chop it up.
-chop the green onions
-mince the water chestnuts finely.
-Combine the pork, water chestnuts, green onions, soy sauce, sesame oil and white pepper.
 ^ told you I love green onion
-Crack the egg into the meat mixture (including the yolk..This helps bind the meat and will also help your won ton wrappers stay together when boiling)
-Mix well.

-Fill the wontons!
-Place about a teaspoon of meat mixture in the middle of the wrapper and twist to seal
oh. hai guys!

In the meantime, boil 1 large pot of water. When to boils, add your won ton noodles (if any) and cook it. You guys really don't need photos of this right? After reaching al dente, drain the noodles, rinse and set aside.

Also, in another pot boil more water + the chicken broth with ginger.
When it comes to a rolling boil, feel free to toss in your fish balls and any greens (bok choy or cabbage are my favorites.. I didn't have any on hand that day, sorry!)

In a separate large pot, again boil water.(this is to cook the won tons in. You’ll want a separate pot for the broth. .Trust me, this will keep excess starch from the wrappers out of your actual bowl of food)
Add the won tons but don’t make the pot too crowded. You’ll need room to stir them a little bit.
Boil for 5 - 8 minutes (give one or two gentle stirs) or until they float to the top.
Remove out of pot with a large spoon (that way they won’t break)

Put your won tons and noodles (if any) in a bowl; pour your nice scorching hot broth into it. Freshly chopped green onions to garnish.

and you're ready to get your grub on!!


  1. i like your recipe b/c there's no mushrooms in it! yay!! :)

  2. OMG looks really yummy susy! i'm not going to make it bc im a terrible cook, but i definitely will go get some later!! lol

  3. Looks yummy! Does it make a difference if I use ground pork instead?

  4. that looks so amazing... i must try. i think you should just start a youtube channel for cooking. I would watch all the timee!

  5. @ Joyseelun shattap. I normally love shitakes in my won tons but I didn't have any fresh on hand. I don't like using the dried ones, too impatient to wait for it to soak.

    @ Ping HIIIIIIIIIIIIII! I haven't seen you in ages. Yes definitely get some, even though it's like 75* SF weather is nuts!

    @ Jilly yes you can def just use ground pork! I like the take that extra step of pounding it out a bit to make a bit more tender. My mother always did it that way and does it to ground beef too. So Chinese hahahha

    @ Viv Thank yooooooou!!! I would but honestly I'm so lazy! I want someone to film, edit and upload for me. HAHAHAH

  6. that looks soo good! And you made them so perfectly!

  7. I love wontons! They're my mom's signature dish. Actually, hers and your recipes look very alike. May I suggest shrimp as something extra? She puts them in a mini chopper/blender thing and then adds them to the mix. p.s. I love extra water chestnuts in my wontons!

  8. looks delicious!! & yes the weather in SF is freaking nice...i'm not used to it haha. thanks for the recipe, looks much better than what i usually end up getting at a lot of restaurants :D

  9. Thank you so much everyone!!!

    @b_ra of course you're more than welcome to suggest shrimp!! =] Unfortunately for me, I no longer make my won tons with shrimp because I have become allergic to them throughout the years =[ I really miss eating shrimp!

  10. THEY LOOK SO DELICIOUS~~!! FEED ME!! haha jk :P On my next grocery shopping trip, I'm gonna buy these ingredients and make myself some SUSYNESS wontons! YUM! :D

  11. @ Beef No Guy - I am allergic to shrimp but you are more than welcome to use them in yours :)