Lazy Saturday Wonton

Mei Willoughby

Serves 2-4

Golden yellow dumplings filled with delicious pork mince and prawns with lovely silky-smooth texture. Follow these 3
simple steps - Season, Wrap and Boil!


INGREDIENTS

  • 1 packet of wonton pastry (from Chinese grocery frozen section. Golden yellow colour, 39 wraps/packet)
  • thaw in room temperature for 3 hours
  • 400g Sausage meat
  • 80g raw frozen prawns, thawed, peeled and chopped
  • Chopped spring onions 2-3 sprigs

TO SEASON meat, prawns and chopped spring onions in a bowl with the following

  • 2 teaspoon of light soy sauce
  • 1 teaspoon each of salt and sugar (or substitute with 1 packet of dashi powder - my personal choice - it adds
  • so much umami flavour to the mix)
  • 1 teaspoon of Shaoxing wine
  • Sprinkle of ground white pepper

TO WRAP make starch glue for sealing the pastry: 1 teaspoon corn starch and few drops of water mix well or
alternatively use a beaten egg

  • Place a pastry wrap on your palm, place a teaspoon of meat mix in the middle of the pastry.
  • dip your finger into the starch glue and dot around the meat mix. Gently gather the pastry towards the centre
  • like a purse. Do not worry too much about uniformity. Make sure it seals well and the meat doesn’t escape
  • during the cooking process that is the key. Practice makes perfect!
  • Cover with a damp cloth to stop them from drying and cracking up.

TO BOIL

  • Cook 10 wonton dumplings at a time in a deep saucepan of rolling boil water for 2 minutes, then add in 1 cup of cold water, cover with a lid and bring it to boil for the second time. Take care not to boil over. When wontons are floating on the surface, they are cooked.
  • Serve with pak choi noodles soup and Mei’s Chiu Chow Chilli Oil.

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