Probably not in the slightest bit authentic, but nice anyway.
Methods for Making the Mixtures:
1). Very finely chop the ginger, onion and garlic. Add some pork mince and a splash of the sauces and mix well.
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.
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.