Pork and Prawn Boiled Wontons
- For the Filling
- 225g ground lean pork
- 225g large (16/20) shrimp, peeled, deveined, and finely chopped
- 1 tbsp ginger, freshly peeled and grated
- 2 tbsp Chinese chives, finely chopped
- 1 tbsp Shaohsing rice wine or dry sherry
- 1 tbsp light soy sauce, plus more for dusting
- 1 tsp toasted sesame oil
- Freshly ground white pepper
- For the Wontons
- 36 wonton wrappers, 7.5cm square
- 1 egg, beaten
- Cornflour, for dusting sheet tray
- Vegetable oil, for frying
- For the Chilli Sauce
- 2 tbsp light soy sauce
- 1 heaped tbsp Guilin chilli sauce
- For the Garnish
- 1 tbsp finely chopped chives
In a medium bowl, combine all the ingredients for the filling, mix well and set aside.
Take one wonton wrapper and place one and a half teaspoons of the filling in the centre. Brush the edges of the wrapper with the beaten egg and then gather up the sides and mold around the filling making a ball shape, twisting the top to secure. Repeat with the remaining wrappers, lining them up on a cookie sheet, lined with parchment paper and dusted lightly with cornstarch. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze them until you are ready to use them.
In a small bowl, combine all the ingredients for the chili sauce and set aside.
Bring a wok halfway full with water to a boil and then reduce heat to a simmer. Cook the wontons for three to four minutes or until they float to the surface. Remove with a slotted spoon. Serve immediately garnished with chopped chives, plus the chili dipping sauce.Yield: 36 wontons Prep Time: 15 minutes; 20 minutes to assemble Cook Time: 3 minutes per batch Ease of Preparation: intermediate Cook’s Note: Chinese chives are also known as garlic chives or Japanese nira