By | May 26, 2016

~ Dry Gravy Wanton ~

Wanton is my family’s favourite food at all times. We can have it for breakfast, lunch, dinner, supper or any time of the day, you name it. It is good to make as a main meal or as a snack. It comes in very different variety of fillings based on ones very personal preference which can be deep-fried or boiled and served dry with some light gravy or with some clear broth.

There are restaurants selling wanton noodles at Chinatowns anywhere in the world. Wherever there are Chinese, you can be assured there are wantons cooked in one way or another. The version that we really love is those of Hong Kong prawn wantons along with crispy noodles, dry style.

When we were on holiday in Hong Kong with our almost 2 year old toddler, we could not resist all the tempting prawn wanton noodles and dim sums. We had them at almost every meal when we were there on the first 3 days, given that these delicious food are easily available everywhere! When else if not then?! To our surprise, our little girl had a case of hives all over her body. She scratched all over her body and could not sleep for 2 nights. We had to bring her to a local doctor where she was prescribed antihistamine for oral consumption and topical steroid for the itching skin. Initially, we thought her eczema has worsened as she was born with eczema but we figured out that it was all due to prawn allergy. By now, she is diagnosed with shellfish allergy. Of course, no more prawn wanton from then on!

From the experience gained, I learnt that I should always make my own homemade wantons. My version of wanton does not contain prawns. I make my own chicken wanton with water chestnuts for a crispy texture substituting those in prawns. That has taken away the pleasure in wantons that we used to have but that’s fine as we go along. Well, we could have continued to eat and cook prawn wanton for ourselves but we have decided to be supportive of her situation. Afterall, we do not just eat for pleasure, we eat for health too!

Dry Wanton Recipe (Serves 4, yield 3 dozens) :

  1. 200 grams of Chicken Breasts (Cut into thin strips and minced with a tenderising hammer)
  2. 3 stalks of Chinese Celery (Finely Chopped)
  3. 2-3 Water Chestnut (Finely Diced)
  4. 1 tablespoon of Light Soy Sauce (Marinade)
  5. 1 tablespoon of Sesame Oil (Marinade)
  6. Dash of white pepper
  7. 1 pack of Wanton Skin/Wrap
  8. Some Water (For sealing of wanton skin)
  9. 1 tablespoon of Light Soy Sauce (For gravy)
  10. 1 tablespoon of Sesame Oil (For gravy)
  11. 1 teaspoon of Fried Shallots (For garnishing)
  12. 1 teaspoon of Fried Garlic (For garnishing)
  13. 1 stalk of Spring Onion/Scallion (For garnishing)

AMC Healthy Cooking Method :

  1. Mix ingredients 1 to 6 well in an AMC 16cm Combi Bowl and let marinate for 20 minutes.
  2. Scoop 3/4 teaspoon of the wanton filling into the middle of a wanton skin. Dabble some water at 2 sides of the square shaped skin with your finger tip. Fold skin in half diagonally into triangular shape to seal the filling. Gently press upon sealing to get rid of the trapped air. Then, bring the two bottom corners of the triangle together by twisting one front side to the other on the hind side. Seal them dabbling some water with your finger tip. (Note: Be gentle so not to tear the delicate wanton skin during the process! Repeat the wrapping and arrange wanton with some space between one another on a dry plate before boiling them. Do not stack up the wrapped wanton to avoid sticking skin tearing them apart.)
  3. In an AMC 20cm 3.0 liter Pot unit, bring to boil 500ml of water. Switch on Navigenio to heat level “4”. Turn on Audiotherm, place on lid knob, indicating 80°C or “Carrot Window”.
  4. Meanwhile, prepare the sauce/gravy in the serving plate by adding ingredients 9 & 10.
  5. As Audiotherm beeps at 80°C, turn off Audiotherm and reduce Navigenio heat to level “3”.
  6. When water temperature reaches boiling point, i.e. 100°C, add the wanton one by one into the pot. Cover pot with AMC transparent blue lid.
  7. As you see through the transparent blue lid that bubbles are formed in the boiling water and that the wanton has floated on the surface, remove lid and scoop out the wanton with a straining ladle into the serving plate. That shall drain all excess liquid off the boiled wanton.
  8. Gently mix the sauce/gravy well on the wanton and garnish before serving.

Tips : AMC Transparent Blue Lid is limited edition product launched for the first time in AMC history. The classy transparent blue lids are scratch resistant and shatterproof glass which are compatible with any AMC pots and pans of the same diameter. Now you can always see what is happening inside the pot/pan without removing the lid. No more loosing heat within the pot/pan, tempering the cooking process of your food! No more over-spilling on the stove!


In a 16cm Combi Bowl unit, all ingredients for wanton filling are mixed well and leave to marinate for 20 minutes. Combi bowl chills very well if you wish to prepare the fillings in advance and keep them refridgerated.


Wrapped wanton. Do the look like flowers?


Wrapped wanton from another angle.


Wantons added to the boiled water.


Now I monitor wanton boiling activities from the scratch resistant & shatterproof, classy & transparent blue glass lid!


Cooked wantons waiting to be strained & scooped.


Dry gravy wantons ready to be served hot with any noodles of choice.





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