Chinese Cuisine Basics - Chopsticks and Wontons

Ideas for East Asian Cooking at Home

Jan 31, 2010 Michael Vyskocil

East Asian cuisine embodies interesting ingredients and tools. Learn how to cook with wonton wrappers and use chopsticks properly.

Q: What is the right way to handle chopsticks properly?

A: Chopsticks have been used by people for thousands of years, but their history and simplicity of design doesn't necessarily make them easy to use. One of the most important skills to master when learning to use chopsticks is figuring out how to balance one of the wooden sticks. Grasp a chopstick in the hand you normally use for writing, between the tip of your thumb and your ring finger. It should rest firmly in the crook of your thumb. This is the stick that will remain stationary. Grasp the second chopstick with the tips of your thumb and index fingers; this stick will move as you pick up food, clicking back and forth against the stationary stick.

When dining, chopsticks should be laid across the rim of the plate when they are not being held, or they should be placed in a chopstick holder. It is considered highly improper in East Asian culture to use your chopsticks to stab food or use the rice bowl to hold your chopsticks upright. If you are selecting food items from a shared plate, turn the ends one and serve youself with the ends of the chopsticks that do not touch your mouth.

Q: Are there any good recipes for cooking with wonton wrappers?

A: Wonton wrappers are made from a mixture of flour, water, salt and cornstarch, and have a silk-like texture. These wrappers are highly versatile and can be used in many ways far beyond the dishes in your local Chinese restaurant. Wonton wrappers can be used to make hors d'oeuvres and even desserts.

Wonton wrappers are generally available in the freezer section of most supermarkets as well as Asian food markets. Unused wonton wrappers can be frozen for future uses.

RECIPES

Curry Chicken Dumplings

Makes 30

Ingredients:

2 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon curry powder
2 teaspoons sugar
1 cup packaged shredded broccoli
8 ounces finely ground raw chicken
2 tablespoons finely chopped onion
30 wonton wrappers, thawed (if frozen)
4 tablespoons plus vegetable oil

Directions:

In a medium mixing bowl, combine the soy sauce, cornstarch, curry powder and sugar. Finely chop the shredded broccoli. Add broccoli, chicken and onion; mix well to combine. Cover and chill filling in the refrigerator up to 24 hours.
Spoon 2 teaspoons of filling on each wonton wrapper. Lightly moisten edges of wonton wrappers with water. Fold one corner of the wonton wrappers over the filling so that it meats with the opposite corner. Fold in pleats along the edges; press lightly with fingertips to seal.
Arrange wonton wrappers, pleated edges up, on a parchment-lined baking sheet. Cover sheet with plastic wrap and refrigerate until ready to cook. (The wonton wrappers can be frozen at this point. Allow them to thaw for 30 minues before cooking.)
Heat oven to 300 degrees F.
In a 12-inch, nonstick skillet, heat 2 tablespoons oil. Arrange half of the wonton wrappers, pleated edges up, in the skillet. Cook, uncovered, over medium heat for 1 to 2 minutes, or until the bottoms of the wontons are lightly browned. Reduce the heat to low. Cover the skillet, and cook for 8 to 10 minutes more.
Increase the heat to medium-high. Uncover; cook for 3 to 5 minutes, or until the chicken is no longer pink.
Gently remove wontons from skillet. Transfer to a paper-towel-lined baking sheet to tray. Repeat cooking process with remaining wontons and remaining 2 tablespoons oil. Keep cooked wontons warm in the preheated oven until ready to serve.

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Curry Chicken Dumplings