Wonton Feast

This is the perfect excuse to bring everyone together and get everyone in the kitchen concocting their own wontons. If you’ve got bits of veg hanging around or leftover meat, guaranteed you can transform it into a super exciting filling. You can use the below ideas as suggestions of what flavours work well together or you can swap out the meat and fish to make it totally vegetarian. It’s a great way to use up whatever you have left in the fridge

Wonton Feast

Feeds 4-6

Preparation Time – 20-30 minutes

Cooking Time -5-10 minutes

Ingredients –

Edamame, Kaffir Lime, Coriander & Red Chilli

2 Handfuls of edamame – Beans removed and blitzed

½ Kaffir lime leaf – Finely sliced/blitzed

¼ Red birdseye chilli – Finely sliced / blitzed

1 Tsp of coriander – Finely chopped

Small glug of light soy sauce

Mushroom & Garlic

2 Handfuls of chestnut mushrooms (or whatever you have to hand) – Washed and finely diced/ blitzed

1 large clove of garlic- Crushed and finely sliced

Glug of light soy sauce

¼ Red birdseye chilli

Sweet Potato, Chive & Chilli

½ Regular size sweet potato – Peeled and boiled until soft

Glug of light soy sauce

Glug of sesame oil

1 Tbsp of chives – Finely chopped

1Tsp Coriander – Finely chopped

Generous sprinkle of white pepper

Tofu Sriracha-

Plain tofu – Finely diced

Generous glug light soy sauce

Generous glug of sesame oil

1 Tsp of Sriracha sauce

1 Tbsp chives – Finely chopped

1 Tbsp of coriander leaves – Finely sliced

Very generous sprinkle of white pepper

Pork, Chive & Chilli

1 Handful / 200g of minced pork

Generous glug light soy sauce

Generous glug of sesame oil

1 Tbsp chives – Finely chopped

¼ Red birdeye chilli – Finely chopped

1inch Ginger – Peeled and finely grated

1 Clove of garlic – Crushed and finely sliced

1 Tbsp of coriander leaves – Finely sliced

1 Tbsp of coriander roots – Finely sliced

Very generous sprinkle of white pepper

Salmon, Chive Ginger & Chilli

Around 200g of salmon fillet – Finely diced (skin removed and left uncooked)

1 Tbsp of chives – Finely chopped

½ inch Ginger –Peeled and finely grated

¼ Red birdseye chilli

Generous sprinkle of white pepper

Good glug of light soy sauce

2 packs of wonton papers – you need around 30-40

1 Egg - Whisked

Instructions –

Prepare ingredients as per instructions in the ingredients list, thoroughly combine and ensure that everything is chopped up as finely as possible. You don’t want to end up with a mouthful of just garlic or ginger and want to make sure that each wonton or teaspoon of mixture contains all the flavours.

Boil a large pan of water (make sure your steamer sits snugly over the pan so no steam escapes) We used a bamboo steamer but a regular metal one works just as well.

 Take your ready made wonton papers and add teaspoon of whichever filling you want to the centre, then with a pastry brush or your fingers take the whisked egg and apply a light coat around all edges of the wonton paper, next bring all corners to the centre and make sure you don’t leave any gaps to the filling. Once your waters boiling place the wonton into the steamer, (not allowing them to touch) and steam for 4-5 minutes (allow 5 for meat)  ensure that no steam is escaping when steaming. If you like your wontons crispy you can also shallow fry in a centimetre of oil for 3-4 minutes or lightly brush with oil or egg wash and grill for 4-5 minutes on a medium heat. Steaming is definitely my preference though.