Please tell me that I’m not a sad human being, when a present of a new bamboo steamer causes me great excitement?!! I mean, why does a piece of cooking equipment make me happy? But it does and I can’t help it. I start immediately looking forward to trying out new recipes, ooh the possibilities, where to start. What about wontons….steamed and just in case that’s just a little too healthy some deep fried ones also!
wontons two ways
250g plain flour
5-6 tbsp water
Whisk the egg lightly and add the water and whisk again. Stir in the flour and form a stiff dough. Knead lightly and cover with a damp cloth for 30 minutes.
Roll out the dough to about the thickness of a twenty cent coin and cut 24 squares 7cm squares. Cover with the damp cloth to keep it from drying while your filling them.
pork wonton filling
225g pork mince
110g Chinese leaves
1 1/2 tsp salt
1 garlic clove minced
1 tsp of ginger minced
1/2 tbsp of rice wine
1/2 tsp of sesame oil
1/2 tsp of corn flour
Finely chop the Chinese leaves, place in a bowl and stir the salt through. Leave for 30 minutes and squeeze all the water out. Put all the other ingredients on top of the Chinese leaves. Using your hands, mix everything together until it’s completely amalgamated.
Now it’s time to make up your wontons… Get your square wonton wrapper and place a teaspoon of the pork filling in the center.
Turn the square so it’s facing you like a diamond. Take two opposite points and bring together, doing the same with the other two points, bringing them all together.
Using your fingers seal the edges, with the seal facing out wards.
Place a banana leaf onto your bamboo steamer and put your wontons on top.
Put the steamer onto your wok and turn the flame up high. Pour enough water to go up one inch of the side of the steamer and steam the wontons for 15-20 minutes.(making sure top keep topping up with boiling water as it cooks)
deep fried wontons
Heat up vegetable oil till it’s quite hot but not smoking hot. Fry your wontons for five minutes till golden and crispy and cooked through.
50 ml soy sauce
2 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tbsp water
1/2 tsp Sesame oil
1 clove of garlic minced
1/2 tsp of ginger minced
1/2 tsp sugar
1 spring onion finely sliced
1/2 red chilli finely sliced(optional)
Combine the ingredients and leave to infuse for half an hour. Warm before serving.