{"id":13973,"date":"2019-11-16T00:22:26","date_gmt":"2019-11-16T00:22:26","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/wonton-hun-tun\/"},"modified":"2019-11-16T00:22:26","modified_gmt":"2019-11-16T00:22:26","slug":"wonton-hun-tun","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/fr\/wonton-hun-tun\/","title":{"rendered":"Wonton \u9984\u9968"},"content":{"rendered":"
Origin<\/strong>Wontons<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>(\u9984\u9968Húntun) can be dated back to the Han Dynasty over 2000 years ago. Wo<\/em>ntons arecrescent shaped and were originally used in activities of sacrifice and worship. During the<\/span>Winter<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”> <\/span><\/span>Solstice Festival<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”> <\/span>(\u51ac\u81f3D\u014dngzhì)of the Song Dynasty (960 \uff0d1279), shops would close temporarily ehilr every family made wo<\/em>ntons as sacrificial offerings for ancestor worship. Afterwards all the family members shared the wontons.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>A plate of sacrificial wo<\/em>ntons in wealthy and ho<\/em>nored families called "Hundred Flavor Wontons" included dozens of flavors with different fillings After the Southern Song Dynasty (1127 – 1279), wo<\/em>ntons became popular amo<\/em>ngordinary people.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Ancient Chinese regarded wo<\/em>ntons as a kind of sealed steamed bread. At that time, wo<\/em>nton s were no different from <\/span><\/span>dumplings<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>(\u997a\u5b50Ji\u01ceozi).<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>For thousands of years dumplings showed little change, but wo<\/em>ntons slowly became different especially in southern China. Wo<\/em>ntons were distinguished from dumplings and got their own name since Tang Dynasty (618 — 907).<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>It is said that in Han Dynasty (202 B.C. – 220 A.D), the <\/span><\/span>Xiongnu<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>\uff08\u5308\u5974Xi\u014dngnú\uff09, an ancient tribe in northern China, always harassed the border area so that local people suffered a lot. Hunshi  and Tunshi were the two leaders of the Xio<\/em>ngnu .<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Because of their cruelty local people hated them but had no way to kill them. So people began to call their dumplings "Hun" and "Tun" and pretend they were eating the flesh of the two warlords.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Allegedly this took place on the Winter Solstice Festival, so after that, people always eat wo<\/em>ntons on that festival.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>In the past, there was a saying in Beijing "Eat wo<\/em>ntons in theWinter Solstice Festival and eat noodles in the <\/span><\/span>Summer Solstice Festival<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>\uff08\u590f\u81f3Xiàzhì\uff09".<\/p>

<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Wo<\/em>nton Described (Compared with Dumpling)<\/strong><\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>A piece of wo<\/em>nton wrapper is a 6×6 cm square, or a 5×7cm isosceles trapezoid; and a piece of dumpling wrapper is a circle 7cm in diameter.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Wo<\/em>nton wrapper is thinner than dumpling’s and looks crystal after cooking. If you cook the same amount of wo<\/em>ntons and dumplings in boiled waterthe wo<\/em>ntons will cook easier and faster.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>The soup of wanton is the key of its flavor, while the dip is all-im<\/em>portant to dumpling.<\/span>Different Names of Wonton<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Beijing (northern China): wonton.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Sichuan: Chaoshou, Sichuan people like spicy flavor, so there is a famous dish named "Red oil (chili-made soup) <\/span><\/span>Chaoshou<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>\uff08\u6284\u624bCh\u0101osh\u01d2u\uff09".<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Hubei Province: it is called "boiled dumplings " in Wuhan region, and called "<\/span>Baomian<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”> <\/span>(\u5305\u9762B\u0101omiàn)" in other regions of Hubei.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Anhui Province: Baofu<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Regions in the south of the Yangtze River: Shanghai, south Jiangsu, Zhejiang province call it "w\u011bn t\u0113n", which is similar to the pro<\/em>nunciation in Cantonese.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Jiangxi Province: known as "<\/span>Qingtang<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>\uff08\u6e05\u6c64Q\u012bngt\u0101ng\uff09", also "Baomian" and "Yuntun".<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Guangdong Province: in Chinese, the two words of "wen tun" were infrequently written, and in the past, few people knew how to write them. So "wen tun" was generally written into "yunton" (in Cantonese), wher its English name "wonton" originated from.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Fujian Province: known as "Bianshi ", "Bianrou ". The of meatfilling is usually hammered together by mallet.<\/p>

<\/span>How to Cook Wonton<\/strong>Ingredients<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>175g minced pork, 340g chopped fresh vegetable (Chinese cabbage or celery), 24 (3.5 inch square) wo<\/em>nton wrappers, 1 green Chinese onion, 2 tablespoon Chinese rice wine, 1 teaspoon salt, 1\/4 teaspoon sugar, 1 tablespoon sesame oil, 1 teaspoon chopped green onion, and ginger, moderate soy sauce, chicken powder, oyster sauce, five spice powder to taste. Water should not be added into ingredients.<\/span>Preparation<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>In a large bowl, combine pork, sugar, salt, wine, soy sauce, green onion, and ginger. Blend well, and let stand for 10 minutes.<\/span>Direction<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>The way of making wo<\/em>nton varies from regions to regions. The easiest way is to place, roll it up with a chopstick, and press the top corner and the bottom to seal it.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Or, you can place a<\/em>bout one teaspoon of the filling at the center of each wo<\/em>nton wrapper. Moisten all 4 edges of wo<\/em>nton wrapper with water, and then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten and press together. Co<\/em>ntinue until all wrappers are used.<\/span>For soup<\/strong><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>Bring some chicken soup to boil. Carefully place wo<\/em>ntons (usually 10 – 15 wo<\/em>ntons for each person) into boiling soup without crowding, and cook for 3 – 5 minutes till the wo<\/em>ntons float to the surface. It’s best to serve with some white pepper powder, several drops of sesame oil, and oyster oil.<\/span><\/em>portant; float: none; background-color: rgb(255, 255, 255);”>
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