makes
40
prep
1 hour
cook
5 minutes
difficulty
Mid
makes
40
serves
preparation
1
hour
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 270 g ready-made wonton wrappers (packet)
- hot chicken broth and lightly blanched Chinese greens, to serve
- soy sauce or chilli sauce, to serve (optional)
Filling
- 500 g finely minced pork
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- ¼ cup finely chopped water chestnuts
- ¼ cup finely chopped bamboo shoots
- salt and white pepper
- ¼ cup finely chopped shiitake mushroom, soaked in hot water for 30 minutes, rinsed and stalks removed (optional)
- 1 tsp grated orange rind (optional)
- splash of Shaoxing cooking wine (optional)
Chilling time overnight
You will need to begin this recipe 1 day ahead.
Instructions
- To make the filling, combine all ingredients in a bowl, cover and refrigerate overnight.
- To assemble the wontons, hold a wrapper in one hand and place 1 tsp of filling in the centre. Moisten the edges with water, then fold into a triangle. Pleat edges of triangle and bring together to make a purse shape. Repeat with remaining wontons and filling.
- Gently drop prepared wontons into a large saucepan of boiling water and cook for 2–3 minutes, or until they rise to the surface. Simmer for another 2–3 minutes, then remove with a slotted spoon.
- Divide between bowls. Pour over hot chicken broth and add a small handful of lightly blanched Chinese greens. Alternatively, serve wontons with small bowls of soy sauce or chilli sauce for dipping.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
