These miniature bite-sized pouches of chopped meat, seafood or vegetables, encased in near translucent wonton pastries, can be served steamed or crisply fried. All make about 30 wontons.
Place about 1 teaspoon of the filling in the center of each wonton pastry. Brush the edges with a little water. Fold over to make a triangle with the points slightly overlapping. Press together firmly. Bring two ends together to make a round wonton. Press the ends together firmly. Alternatively, gather the pastry around filling to form a pouch, slightly open at the top.
Deep-fry in hot oil for 4-5 min or steam in a bamboo ro metal steamer for 25-30min. Serve with dipping sauce.
Process 500g raw prawn meat, 125g pork mince, 4 chopped spring onions, 60g mushrooms, 1/4 cup chopped water chestnuts, 1 tblspoon dry sherry, 1 tblspoon soy sauce, 1 egg white and 1 teaspoon sesame oil in a food processor until smooth. Make the wontons as above.
PORK & TOFU
Cook 250g pork mince in a little oil until browned. Add 2 cups finely shredded Chinese cabbage, 1 cup bean sprouts, 4 finely chopped spring onions and 1 grated carrot. Stir over heat until cabbage wilts. Add 60g chopped tofu, 2 cloves crushed garlic, 2 teaspoons grated fresh ginger, 2 tblspoons dry sherry, 1 tblspoon soy sauce and 1 teaspoon sesame oil. Mix well, cool, then make wontons as above.
Combine 200g drained and flaked crabmeat, 125g raw prawn meat, 4 finely chopped spring onions, 3 soaked and chopped dried mushrooms, 1/4 cup finely chopped bean sprouts, 1 tblspoon teriyaki sauce, 2 cloves crushed garlic and 2 teaspoons grated fresh ginger in a bowl. Make the wontons as above.
Combine 375g chicken
mince, 90g finely chopped ham, 4 finely chopped spring onions, 1 stick
finely chopped celery, 1/4 cup chopped bamboo shoots, 1 tblspoon soy
sauce, 1 clove crushed garlic and 1 teaspoon grated fresh ginger in a
bowl. Make the wontons as above.
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