Recipe Mama

Wontons November 16, 2008

Filed under: Lunch,Meat Dishes,Snacks — obsidian @ 10:10 am
Tags: ,

Probably not in the slightest bit authentic, but nice anyway.

 
Wontons #1
Pork mince
Spring Onion
Garlic
Ginger
Soy Sauce
Oyster Sauce
Teriaki Sauce

 
Wontons #2
Chicken Mince
Soy Sauce
Spring Onion
Ginger
Celery
Rice Noodles

 
Wontons #3
Chicken Mince
Ginger
Spring Onion
Bamboo Shoots
Bean Sprouts
Soy Sauce

 

Methods for Making the Mixtures:

 
Wontons #1
1). Very finely chop the ginger, onion and garlic. Add some pork mince and a splash of the sauces and mix well.
 
Wontons #2
1). Very finely chop the ginger, celery, onion and garlic. Add some chicken mince, some of the rice noodles you softened when making the spring rolls and a splash of soy and mix well.
 
Wontons #3
These were roughly based on a recipe for “chicken moneybags”, where they made a pouch like thing and tied the top with a piece of chive.
1). Very finely chop the ingredients. Add some chicken mince and a splash of the soy and mix well.

 

Methods for Assembling:
There are 2 ways I’ve done this.
 
Round Wrapper Pillow – Using a round wonton wrapper, put a spoonful of mixture in the centre. dip your finger into some water and run it around the edges of the wrapper. Fold the edges over to make a semi circle pillow. Press the edges down firmly. You can stand them up so the seam is on the top or let them lie sideways like a pillow. Place them on a very lightly floured plate to stop them sticking.
 
Round Wrapper “bag” – Using a round wonton wrapper, put a spoonful of mixture in the centre. dip your finger into some water and run it around the edge of the wrapper. Then squish the wrapper up together to make a little pouch. You’ll need to experiment with the amount of mixture you can add (its not much). They might open at the top slightly but thats ok. You can tie a chive around the top to keep it closed (and looking cool) Place them on a very lightly floured plate to stop them sticking.
 
Traditional Wontons – Do it like this – http://nookandpantry.blogspot.com/2008/02/wonton-soup.html

 
Cooking The Wontons:

 
Steamed – Steamed in a steamer (bamboo best) lined with fine muslin so they don’t stick, for about 20 mins.
 
Steamed & Fried – Steam for 10-15 mins, then shallow fry to make the outside crispy (normally you would have it so the bottom only is crispy)
 
Fried then simmered – Shallow fry in a large flat frying pan with a tiny amount of oil until browned (about 5 mins), then add about a centimetre of water to the frypan and put a lid on (or tray over the top), and allow it to simmer for about 10 mins.
 
Boiled – Drop into boiling water, and simmer for about 10 mins.

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