These wontons are filled with tomatoes, and ground beef. The texture is moist. A fantastic recipe!
Prep Time: 1 hour
Rest Time: 5-10 minutes
Cooking Time: 15 minutes
Difficulty: easy
Yield: approx. 50 wontons
For the wontons
For the soup
1. Transfer the whole tomatoes into a colander placed on a large bowl to drain the extra liquid. You can save the liquid to use later. While draining the tomatoes, you can start to prepare the dumpling filling.
2. Remove the seeds from the tomatoes. Gently squeeze them to remove extra moisture. This process is very important, so the wontons won’t end up watery.
3. Finely dice 5 of the tomatoes to 2/3-cm (1/4-inch) pieces. Coarsely chop the rest of the tomatoes, and transfer them into another bowl for the soup later.
4. Combine ground beef, green onion, light soy sauce, ginger, vinegar, salt and sugar in a large bowl. Stir to mix well. Let marinate for 5 to 10 minutes.
5. Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle.
6. Fold the wrapper in half and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made and bring the two corners together.
7. Keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
8. Add chicken stock into a pot and bring to a boil. Add the chopped whole tomatoes.
9. Add wontons one by one. Gently stir with a ladle to prevent sticking. Cook until the wontons are floating on top and start to inflate like balloons. Transfer wontons to each serving bowl. Top with chopped cilantro if you want.
Inspired by: Omnivore’s Cookbook
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