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The Tjin's Toko recipe for a tasty homemade dumpling!
30 min
Cooking time
8 min
38 min
Gepubliceerd January 5, 2024

A cornerstone of Chinese cuisine, wontons are more than just a tasty treat. These little packages have a rich history and a wide range of variations. The filling itself varies greatly, from the traditional pork and shrimp mixture to vegetarian options and even sweet fillings.

At home we mainly eat it with a mixture of minced pork and shrimp, but the herbs and condiments of our recipe also go well with minced chicken or minced beef. You can prepare the wontons in different ways. You can boil, pan-fry, steam and even deep fry the dumplings. Please pay attention to what type of wonton wrappers you use. One is intended for cooking/steaming and the other is better used for frying.

Preparing wontons is an experience in itself. Folding takes practice and time, but in return you get tasty homemade dumplings. Try our family recipe and be surprised!

If you have leftover wontons, you can easily freeze them. The best way to do this is to place them next to each other in a container, cover it with foil and freeze it for 3 to 4 hours. Then you can take them out of the freezer and put them in a bag to save space. This way you ensure that the sheets do not stick together. If you want to use the wontons, you can add them directly to your soup. You don't have to thaw them first.

Ingredients and supplies:

Spring onions

100g cabbage

1 teaspoon finely chopped ginger (optional)

300g minced meat

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon fish sauce

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

5 teaspoon white pepper

2 tablespoons cornstarch

Wonton soup base, 40g

Wonton sheets




Overige ingrediënten:

Happy Belly Won Ton Skin 9cm, 300g
Happy Belly Won Ton Skin 9cm
Pepper White Ground, 250g
Pepper White Ground
Out of stock
Fish Sauce, 300ml
Fish Sauce
Won Ton Soup Base, 40g
Won Ton Soup Base
Pure Sesame Oil, 207ml
Pure Sesame Oil
Premium Light Soy Sauce, 500ml
Premium Light Soy Sauce
Lee Kum Kee Panda Oyster Sauce, 255g
Lee Kum Kee Panda Oyster Sauce
Cornflour, 250g
Spring onion
Minced meat


  1. Cut the white part of the spring onion into fine pieces and save the green part to garnish later.
  2. Cut the pointed cabbage and possibly a piece of ginger into fine pieces.
  3. Put the minced meat in a bowl and knead it well . Then marinate it with the oyster sauce, sesame oil, Shaoxing wine, light soy sauce, fish sauce and white pepper. Finally, add 2 tablespoons of cornstarch and mix until all the herbs are distributed. Now add the finely chopped spring onion, cabbage and ginger. to. Then mix this well again.
  4. It is now time to fold the wonton. To do this, take a thawed wonton wrapper and place about a teaspoon of the filling in the middle. Make sure that the square sheet of paper is facing you with a point and dab a little water on all the corners.
  5. Fold the point on your side to the other side so that you get the shape of a triangle. Then fold the left and right sides to the center point. Gently pinch the end and make sure you squeeze all the air out of the wontons.
  6. Repeat this for all the wrappers and then set them aside.
  7. Fill a pan with 1 liter of water and add the Wonton soup base .
  8. Now you can You can also put the folded wontons in the pan and let the wontons cook. Cook them for 4 to 5 minutes on medium heat, making sure they don't stick to the bottom. The best way to do this is to move them with chopsticks or a spoon.
  9. Remove the wontons from the pan and garnish with the finely chopped spring onion.

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