Cooking Class: Hong Kong Wonton Soup with Kiki Aranita
Hong Kong is famous for its delicate savory wontons, found in soups and noodles around the region. Wrapping dumplings and wontons is frequently an activity that brings the whole family together, particularly around the holidays. Join this hands-on cooking class to learn how to make your own pork and water chestnut wontons in soup!
We will discuss the differences between dumplings as they are found in Hong Kong but focus on how they are executed in a typical Hong Kong home kitchen. You will be guided through techniques that you can apply to a multitude of ingredients and flavors and hear about the cultural import of dumplings in different celebrations of the Chinese-speaking world. We will also discuss soup! Broth is an essential part of a Cantonese home-cooked meal and is frequently the canvas by which wontons are served.
Led by chef, restaurateur, and expert on Asian cuisine, Kiki Aranita, this interactive seminar will show you how to make your own wontons at home. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of how wontons vary across the Chinese-speaking world.
Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.
1 pound ground pork
1 cup chopped water chestnuts
1½ tablespoons white sugar
¼ cup soy sauce
2 tablespoons roasted sesame oil
2 teaspoons finely minced ginger
2 to 3 garlic cloves, minced
Pinch of salt
1 pack yellow egg wonton wrappers
1 cup cornstarch
1 quart chicken stock, preferably homemade and unsalted or low-sodium
Special Equipment: We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.
3 cookie sheets
Long cooking chopsticks
Kiki Aranita is co-chef and owner of Poi Dog, a restaurant and catering company that closed its Rittenhouse location in July 2020 but served Hawaii’s local food to Philadelphians for seven years and now makes sauces. In addition to running a busy fast-casual storefront, she has catered many large-scale weddings, events, and fundraisers in Philadelphia and around the U.S. For years, her goals involved celebrating the underrepresented cuisines of multicultural origins as well as seeking to minimize food waste. She is a writer who has contributed food writing and narratives to Edible Philly, the Philadelphia Inquirer, Food and Wine, Roads and Kingdoms, and the Honolulu Star-Advertiser, as well as recipes to Munchies Vice and many other publications and platforms. She has created content and recipe-driven videos for companies such as La Colombe, Philadelphia Magazine, and Vitamix.