Wonton
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Wontons (Traditional Chinese: 餛飩; Simplified Chinese: 馄饨 details), also written as "wantan", "wanton", "wuntun", are a type of dumpling common in Chinese cuisine.
[edit] "Wonton" in Chinese
The English name "wonton" can be written in Chinese either as "húndùn" (餛飩), the usual northern Chinese name meaning roughly "irregularly shaped pasta", or the more poetic "yúntūn" (Traditional Chinese: 雲吞; Simplified Chinese: 云吞), a popular Cantonese homonym that literally means "swallowing clouds". Both terms are pronounced as /wɐn11 tʰɐn55/ ? in Cantonese.
In Sichuan, wonton are known as "chāo shǒu" (抄手) and often served in a sesame paste and chili oil sauce as a dish called "red oil wonton" (红油抄手).
[edit] Types
A wonton is made with a thin ten centimeter square lye-water pastry wrapper made of wheat flour, water, salt, and lye, and filled with savory minced meat. The filling is typically made of minced pork, coarsely diced shrimp, finely minced ginger, finely minced onions, sesame oil and soy sauce. Wontons can be served in soup or deep fried. Although commonly referred to as "dumplings", wontons are filled pasta similar to Italian tortellini or ravioli or Jewish kreplach. The thin wonton wrapper gives boiled wontons a texture similar to small meatballs.
[edit] See also
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