We love Asian food in our house, it’s simplicity, flavours and the fact it can be easily replicated. Now that I have less farm work to do, I have rediscovered my love (my passion) for cooking again. Something has lit up inside of me and it might have something to do with our new kitchen. So much light, so much space and a big oven. Ok, I could go on and on about how great the kitchen is but I am feeling alive again.
Working through the pantries odds and ends trying to down-size to a more modest less of a hoarder type. I discovered some noodles that needed to be used along with plenty of leafy greens. With a little inspiration from the fabulous Asian Dumplings book by Andrea Nguyen I went to town on making wontons to go in a soup. The soup was a simple chicken broth, served with a little chicken meat, noodles and leafy greens. Delicious.
I love that these were super easy to make, the most time you will spend is assembling them. So let me tell you, if you work in big batches after completing a couple of trial ones you will make your life so much easier. Get a production line going or if you have kids get them to help. You only need to make 40 to feed a family of four. That is loads. I like to lay my wonton wrappers out into batches of 6 – 10 depending on the day as you don’t want your wrappers getting dried out. So then I can easily fill, brush with water and then seal them.
I think I am going to make some dumplings when the cupboard is a little emptier, as I found some dried mushrooms that I could use to make pork and mushroom ones, yumm. For now I will have to settle on this wonton recipe.
What are your favourite wontons or dumplings?
- 180g green prawns,peeled, deveined
- 115g pork mince
- 1 shallot, finely sliced
- 3 chives, finely sliced
- ½ tsp cornflour
- ¼ tsp sugar
- pinch of black pepper
- 40 wonton papers
- To make the filling coarsely chop up the prawns into pea size pieces and place into a bowl. Add the pork mince and stir to combine.
- Add the shallot and chives. Get a small cup and place 1 tbsp of water and add the cornflour and stir, pour that over the meat mixture. Then continue to add the sugar, salt and pepper. Using your hands work the mixture together to combine. Cover and place in the fridge for ½ an hour.
- To make the wontons, start off by lining a baking tray with baking paper. I like to make small little money bag type shapes. Lay out six wonton sheets on to a board, place a teaspoon of the mixture into the center of each sheet. Using a pastry brush brush the edges with a little water. Fold the opposite points up towards each other and then pinch to seal the shape. Once you are happy with the shape place them on to the baking tray.
- You can easily cover the tray with plastic and keep refrigerated for several hours before cooking.
- To cook the wontons, boil up a large pot of hot water. Place in half of the wontons and cook for 3 minutes and then drain. Add them to your soup bowl or drain further to add serve as an entree.
TIP: Serve with a little soy sauce