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.