Wontons
Whether steamed, fried, or swimming in broth, wontons are a testament to the art of Asian cuisine, merging texture and taste in perfect harmony.
Wontons
Description
Wholesome, rich in flavour and absolutely addictive!
Ingredients
Instructions
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In a large bowl, place the mince, soy sauce, shaoxing wine, cornstarch, sugar, sesame oil, ginger, garlic and salt. Mix vigorously until smooth and sticky.
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Hold a wonton wrapper in the palm of your hand so that one corner is facing you. Place about half a teaspoon of the filling into the bottom corner of the wonton wrapper. Fold the bottom corner of the wrapper over the filling and continue rolling up the wrapper until you nearly reach the opposite corner (leave a little of the point of the opposite corner over hanging). Now lock the filling inside the wrapper by pushing both open ends of the wrapper together. Brush ends with a little water and then bring the ends together and press firmly to secure. Place onto a tray dusted with cornstarch.
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If you’re not going to cook these within a couple of hours, cover with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.
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To serve - you can follow the recipe for Wonton Soup, Spicy Wontons with chilli oil).
