In Chinese, “wonton” means “swallowing clouds” – an apt name for these melt-in-the mouth treats.
Wontons are native to China, and their fillings vary according to region, some of the most well-known being minced pork, prawns, ginger and onion or carrots, and sesame oil and soya sauce.
Cape Town-based Ed Hung (left) and Clint Wing, who are passionate about their Chinese food heritage, recently established the South China Noodle Factory and sell their moreish wontons at the Hope Street market, the latest arrival on Cape Town’s popular food market scene.
The current market menu includes wonton noodles in chicken broth, honey-roasted chicken steamed buns, egg custard tarts (a Hong Kong dim sum favourite) and pot stickers (a wheat dumpling that can be boiled or pan-fried).
Clint and Ed gave us a few tips on making and serving wontons.
- Wrappers purchased from a good Chinese store.
- Any filling, such as chicken, beef, lamb or seafood.
- Popular vegetarian ingredients include tofu, shiitake mushrooms, bamboo shoots, Chinese greens and bean sprouts.
- Basic seasonings and condiments are soya, spring onion, salt, pepper and corn.
- Half a kilogram of filling should serve four to six people.
- With dipping sauces such as good-quality, authentic hoisin sauce, chilli paste and sauce, light or dark aged soya sauce or red rice vinegar, which has a sweet-salty taste and is suited to seafood.
- In a clear broth for wonton soup. Garnish with chopped spring onions and Chinese baby greens.
- Deep-fried as finger food with a dipping sauce or relish.
CONTACT ED OR CLINT
For more information or to order, call Ed on 082 374 5266 or Clint on 083 307 1397.
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