Pork And Prawn Boiled Wontons
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
40
Spice
44
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Pork (ground lean)2 tbsps
Light Soy Sauce1 tbsp
Ginger (peeled and grated)1 tbsp
Rice Wine (shaohsing)1 tsp
Toasted Sesame OilDirections:
1
Cook's Note: Chinese chives are also known as garlic chives or Japanese nira
2
For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper
3
Mix well and set aside
4
For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch
5
Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center
6
Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure
7
Repeat with the remaining wrappers, lining them up on the prepared baking sheet
8
Place the wontons in the freezer for an hour to firm them up before cooking
9
Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use
10
For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside
11
Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer
12
Cook the wontons in batches until they float to the surface, 3 to 4 minutes
13
Remove with a slotted spoon
14
Garnish with the chives and serve immediately with the chili dipping sauce