Steamed Pork and Water Chestnut Wontons recipe
ingredients
2 large Chinese cabbage leaves, plus extra for lining the steamer
2 spring onions, finely chopped
1 cm (1/2 in) fresh root ginger, chopped
50 g (2 oz) canned water chestnuts, rinsed and finely chopped
225 g (8 oz) minced pork
2.5 ml (1/2 tsp) Chinese five-spice powder
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) sesame oil
generous pinch of caster sugar
about 36 wonton wrappers, each 7.5 cm (3 in) square
light soy sauce and hot chilli oil, for dipping
2 spring onions, finely chopped
1 cm (1/2 in) fresh root ginger, chopped
50 g (2 oz) canned water chestnuts, rinsed and finely chopped
225 g (8 oz) minced pork
2.5 ml (1/2 tsp) Chinese five-spice powder
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
10 ml (2 tsp) sesame oil
generous pinch of caster sugar
about 36 wonton wrappers, each 7.5 cm (3 in) square
light soy sauce and hot chilli oil, for dipping
method
1. Place the Chinese cabbage leaves on top of one another. Cut them lengthways into quarters and then across into thin shreds.
2. Place the shredded Chinese cabbage leaves in a bowl. Add the spring onions, ginger, water chestnuts, pork, five-spice powder, cornflour, soy sauce, rice wine or dry sherry, sesame oil and sugar and mix well.
3. Place a heaped teaspoon of the filling in the centre of the wrapper. Lightly dampen the edges with water.
4. Lift the wrapper up around the filling, gathering it to form a "purse". Squeeze the wrapper firmly around the middle, then tap the bottom to make a flat base. The top should be open. Place the wonton on a tray and cover with a damp tea towel. Repeat.
5. Line a steamer with cabbage leaves and steam the dumplings for 12 - 15 minutes, until tender. Remove each batch from the steamer as soon they are cooked, cover with foil and keep warm. Serve hot with soy sauce and chilli oil for dipping
2. Place the shredded Chinese cabbage leaves in a bowl. Add the spring onions, ginger, water chestnuts, pork, five-spice powder, cornflour, soy sauce, rice wine or dry sherry, sesame oil and sugar and mix well.
3. Place a heaped teaspoon of the filling in the centre of the wrapper. Lightly dampen the edges with water.
4. Lift the wrapper up around the filling, gathering it to form a "purse". Squeeze the wrapper firmly around the middle, then tap the bottom to make a flat base. The top should be open. Place the wonton on a tray and cover with a damp tea towel. Repeat.
5. Line a steamer with cabbage leaves and steam the dumplings for 12 - 15 minutes, until tender. Remove each batch from the steamer as soon they are cooked, cover with foil and keep warm. Serve hot with soy sauce and chilli oil for dipping
serving amount
makes about 36
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