https://www.youtube.com/watch?v=viYHxVqXCUI
250g (9 oz) pork mince (ground pork)
¼ cup finely sliced spring onion (scallions)
1 tbsp finely grated ginger
1/8 tsp ground white pepper
¼ cup chicken stock
2 tsp cornstarch, plus extra for dusting
1 egg
1 tsp sea salt
40 wonton wrappers
sesame seeds (optional)
Spicy Red Sauce:
4 tbsp homemade chili oil (plus 2 tsp of the chili powder from the oil)
4 tbsp light soy sauce
2 tbsp white vinegar
¼ clove of garlic, finely grated
2 tbsp finely sliced spring onion (scallions)
1 tbsp finely chopped coriander (cilantro) stems and leaves
INSTRUCTIONS
STEP 1
To make the spicy red sauce, combine the ingredients in a bowl and set aside.
STEP 2
For the wonton filling, in a large bowl, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky.
STEP 3
Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch.
STEP 4
If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.
STEP 5
Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through. Drain with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.
Wonton Soup
https://www.youtube.com/watch?v=tEMvPKTlgHs
Serves: 4
INGREDIENTS
8 cups chicken stock
2 garlic cloves, crushed
2 spring onions (scallions, plus extra finely sliced spring onions to serve
4 cm piece ginger, sliced
1 tbsp dried shrimp (optional)
1 tbsp light soy sauce
sea salt
Pork & Prawn Wontons:
150g pork mince (6 ounces ground pork)
150g minced prawns (6 ounces prawns)
1 tbsp finely grated ginger
1/8 tsp ground white pepper
½ tsp sesame oil
¼ cup chicken stock
2 tsp cornflour (cornstarch)
1 egg
40 wonton wrappers
INSTRUCTIONS
STEP 1
Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring a boil. Then reduce the heat to medium and simmer for 20-30 minutes.
STEP 2
In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.
STEP 3
You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.
STEP 4
Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.
STEP 5
Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.
To make the spicy red sauce, combine the ingredients in a bowl and set aside.
STEP 2
For the wonton filling, in a large bowl, place the pork, spring onion, ginger, pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky.
STEP 3
Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch.
STEP 4
If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.
STEP 5
Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through. Drain with a slotted spoon and transfer to serving bowls. Generously spoon over the spicy red sauce and sprinkle with sesame seeds if using.
Wonton Soup
https://www.youtube.com/watch?v=tEMvPKTlgHs
Serves: 4
INGREDIENTS
8 cups chicken stock
2 garlic cloves, crushed
2 spring onions (scallions, plus extra finely sliced spring onions to serve
4 cm piece ginger, sliced
1 tbsp dried shrimp (optional)
1 tbsp light soy sauce
sea salt
Pork & Prawn Wontons:
150g pork mince (6 ounces ground pork)
150g minced prawns (6 ounces prawns)
1 tbsp finely grated ginger
1/8 tsp ground white pepper
½ tsp sesame oil
¼ cup chicken stock
2 tsp cornflour (cornstarch)
1 egg
40 wonton wrappers
INSTRUCTIONS
STEP 1
Place the chicken stock, garlic, spring onions, ginger, dried shrimp and soy sauce in a large pot. Place over high heat and bring a boil. Then reduce the heat to medium and simmer for 20-30 minutes.
STEP 2
In the meantime, make your wontons. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper. Moisten the edges with water. Fold the wrapper over the filling to form a triangle. Moisten the 2 side points of the triangle and then bring them together and press firmly. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers.
STEP 3
You’ll have far more wontons than you need for 4 serves. If you’re not using all the wontons immediately, freeze them on the tray. Then when they’re firm, transfer them to smaller bags/containers. You can cook them from frozen.
STEP 4
Strain the stock through a fine mesh sieve and pour it back into a clean saucepan. Season with salt to taste. Keep warm.
STEP 5
Bring a separate pot of water to the boil and cook the wontons in the boiling water for 3-4 minutes or until the filling is cooked. Use a slotted spoon to drain the wontons and divide among serving bowls. Ladle over the warm broth and sprinkle with finely sliced spring onions.
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