Wontons are such a versatile dumpling. They can be used in soups, dry noodles, served with chilli oil, fried or boiled/steamed on their own. They are actually really easy to make so long as you can be bothered to wrap them up.
I prefer them best in a dry noodle. Check out the recipe here.
Serves 4 (makes about 30 wontons)
Prep time 25 mins
Cook time 5-10 mins
200g minced pork
100g prawn, shelled and minced
1 spring onion, chopped finely
1cm piece ginger, minced
1 tsp soy sauce
1 tsp sugar
1/2 tsp sesame oil
30 wonton wrappers
Add all the ingredients except the wonton wrappers in a food processor and blend until a coarse filling is formed. Season to your preference – I used about 1 tsp of salt and white pepper. Depending on your food processor, you may want to process the vegetables first before adding the meat.
Wet the edges of a wonton wrapper, place a teaspoon of filling and fold over. You can do this in many different shapes. I used a triangle shape and folded the edges over again like an open envelope.
Once the wontons are wrapped, boil them in a large pot for about 5-10 minutes or until the wontons rise to the top and are cooked through.
Serve wontons according to your preference – in a soup, noodle or with chilli oil (not included in calorie count).