...For the ♥ of Food!!...

Saturday, June 27, 2009

Steamed/Fried Wantons (Pork Dumplings)
Serves: Makes approx 30 - 40

I like making these for parties as they are good finger food (fried versions) or for a light soup dish for dinner. For soups, just boil a pot of chicken broth and dump the cooked wantons in with some Cai Xin.

What You Need:
200g minced pork
6 medium sized prawns
3 Chinese mushrooms (dried)
1 stalk spring onion (optional)
2 chestnuts (optional)
1 pack of square shaped wanton skins – see Note*

½ tbsp sesame oil
½ tbsp Chinese cooking wine (optional)
2 tsp soy sauce
1 tsp oyster sauce
Salt & Pepper

Oil to cook

Preparation:
Soak mushrooms in hot water for 10 mins, wash and remove stems. Slice them thinly. Shell and minced prawns coarsely
Cut of roots off spring onion, slice thinly
Skin chestnuts and dice into tiny cubes
Mix above all ingredients together – including condiments

Scoop a full tsp of filing onto the centre of each wanton skin. Seal the wantons using a bit of water around the edges.

Steam version:
I scrunch the wanton skin edges together
Boil a pot of water, add a tsp of cooking oil
When water boiled, add wantons in slowly one by one so that they dun stick together. Let if cook for 3 mins, give a light stir to ensure they do not stick to pot of to each other.
Cook for another 3 mins of until all wantons float
Drain and scoop onto plate

Fried version:
I fold them into triangles
Heat oil in pot/wok.
Fry wantons for 3 min or until golden.

Storage:
Should you like to make more and keep, line wantons in a ait tight container, after one layer, lay a cling foil sheet over and lay next layer of wantons and repeat. Cover and put in freezer for up to a week.

Notes: There are 2 kinds of dumpling skins. White ones are for the Jiao zi, while for this recipe go for the yellow-colour ones.