I took a total gamble with this recipe. Basically, I started
an epic search for wonton wrappers, and after consulting the internet world,
realised I must have been looking in the wrong place!
Turns out, they keep wonton wrappers in the fridge section
of supermarkets, not the freezer.
Anyway, I stumbled across them yesterday on my boring old
food shopping expedition and got all excited and bought some pork mince to go
with it and figured I would just wing it for the rest of the recipe. Great
idea. This is what I did and it was totally delicious. Please keep in mind that
this made like 30 wontons (hello lunchtime leftovers!) and I still have some of
the pork mixture left so unless you’re feeding a lot of people, I would halve
this recipe and just make about 15.
500g pork mince
1 small onion, finely chopped
1 egg
4 garlic cloves, crushed
2 tablespoon crushed ginger
1 teaspoon chilli paste
4 tablespoons dark soy sauce
1 tablespoon corn flour
Couple of drops of sesame oil
(You could also add some fresh coriander, I just didn’t have
any)
Note – I used the square wonton wrappers, so I just ended up
making little triangle shapes. If you have round wrappers, you can make little
semi-circles – either way it’s just a matter of folding them in half
Combine it all well in a big bowl.
Start making the wontons one at a time.
Take one wrapper out, place it on the surface and put about
1 tablespoon of mixture in the middle.
Fold it in half, wetting two edges and firmly pressing the
sides together.
Lay them on a tray or plate, not touching each others as
they might stick.
Also, I cooked these two ways – half steamed, half in a
frypan.
For the steamer, get the water boiling in the steamer, being
careful to spray-oil the surface before popping the wontons on there. They take
about 10 minutes to cook.
For the frypan, I don’t like using oil so I just used some
spray oil in our non-stick pan and it worked ok. I just turned it three times
so it was all crispy on all sides. Mmmm.
Dipping sauce to serve:
Combine 3 tablespoons of dark soy sauce with 1 crushed garlic clove and 1 teaspoon crushed ginger.
