It was a Paddy's Sunday and today I had to make wontons! So after parking in the secret parking spot and hoist the big black trolley across the road for some cheap veggies. I returned home to prepare a feast! To make wontons you need the stuffing and the wrappers
You will need
1/2kg of pork mince (fatty ones taste nicer but lean is healthier)
1 can of water chestnuts chopped up
spring onion, chopped finely
handful of dried shitake mushrooms, soaked in hot water, chopped finely
Roughly you should have 1/2 the volume of water chestnuts, spring onions and shitakes compared to the pork. Then a tablespoon of cornflour, a tablespoon of sesame oil, 2 tablespoons of soy, and 1tsp white pepper. Mix and mush it all together til well combined.
To make wontons First put a teaspoon in the centre of the wrapper. Then fold inhalf diagonally and press the sides down. Then gather the corners up and squish to push the stuffing down and make that "drawstring bag look"
Pop it on a slightly oiled baking tray and do the all the other wontons. I kinda got lazy here, and did double wrapped wontons. they are a bit chunkier but taste just as good! i like the sloppy wrappers anyway.
They are really easy to cook too! but you need to cook them even if you are going to freeze these little guys. What I did was reuse the boiling water that I used to soak the shitakes. Add a bit of chicken stock. Dropped the wontons in when the water is boiling, then reduce to a simmer and drop in the wontons.
When they start to float, simmer them for another 5 mins then use a female spoon (spoon with holes) to lift them out. Serve with a bit of broth and some soy, and some chopped up spring onion. (i forgot to reserve some)
Steph trying out my wontons, he deserved them after doing the laundry and vacuuming the house!
"Whatcha looking at? let me finish my wontons!"