Homemade Wan-Tun


Wan-tun is a sort of ravioli from China. The dough is made with flour and has an unique texture. Japanese people use a lot of onomatopoeia for describing the texture of foods and in this case, people would say “tsuru-tsuru”, a mixture of “smooth” and “jiggly”.
Wan-tun is very light and healthy because it does not contain any oil. You can put wan-tun in your favorite soup. This time, I made a vegetable-chicken soup with ginger and it goes fantastic with the wan-tun!




Wan-tun dough

  • 50 g strong flour (bread flour)
  • 50 g flour
  • 50-55 g water
  • Some starch


  • 100 g minced pork
  • 50 g spring onion
  • 10 g ginger
  • 2 large spoon soy sauce
  • 1 large spoon starch


  • Mix the floors with the water and a pinch of salt. Knead for 10 minutes.
  • Once the dough is smooth, roll into a ball and wrap it. Leave to rest for about 1 hour.
  • While the dough rests, make the filling: put all the filling's ingredients in a bowl and mix well until it gets sticky.
  • Sprinkle some starch on a large board. Put the dough on it and flatten it into a 1 or 2 mm thick square.
  • Cut this big square into about 20 square pieces.
  • To make a raviolo, put a small portion of the filling in the middle of a square and fold in a triangle shape.
  • Put the ravioli (raw) into your favorite soup while it's cooking. It will be cooked in about 10 min.



  • 強力粉 50 g
  • 薄力粉 50 g
  • 塩ひとつまみ
  • 水 50 – 55 g
  • 片栗粉適量

  • 豚ひき肉 100 g
  • ねぎ 50 g
  • しょうが 10 g
  • しょうゆ 大さじ2
  • 片栗粉大さじ1


  • ボールに強力粉、薄力粉、塩を入れ混ぜる。水を加え、10分ほどこねる。
  • 表面が滑らかになったら、丸く形を整えてラップに包み、1時間ほど寝かせる。
  • 生地を休ませている間に具を作る。全ての材料をボールに入れ、粘りが出るまで混ぜる
  • 大きめの台に片栗粉をまき、生地を乗せる。麺棒で生地を1~2mmの厚みになるよう、四角く広げる。
  • 生地を約20枚にカットする。
  • 少量の具を生地の真ん中に乗せ、三角の形になるよう折りたたむ。
  • 好きなスープに入れる。10分ほど煮込めば完成。

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