Wontons

Back in my home country (i.e. Malaysia), we call these wantans. I guess no matter how you look, or spell them, they are – little parcels of meaty pleasures. Nothing makes me hungrier than Malaysian food. Say ‘nasi lemak‘ and my tummy will instantaneously growl. Yong tau foo? Good lord, quick, someone grab me some napkins, I can’t stop drooling. Malaysia is a foodie heaven. If you’re lucky to visit, write to me and I’ll recommend you a whole list of cuisines you must try.

Anyway, I found a recipe for wontons recently in Donna Hay. I did adapt it to suit my Malaysian tastebuds. To me, I like it best when I’ve tried something utterly mind-blowing and I try to reconstruct the flavours by meshing ingredients together. The challenge is to match the memory of the taste, the aroma, the colours. Sometimes I get it right and sometimes I get it just plain nasty.

This is a freeze + keep recipe which means you can make and freeze the extras. Trust me, when it’s 3a.m and you have a wonton craving, you’d want to have some in the freezer.

The best thing about this is you can cook them in various ways. You can cook like gyozas (Japanese dumplings), boil them with chicken broth and serve with noodles, or fry them. They make do as great

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appetizers for parties or kids’ snacks. Use your imagination and enjoy!

Wontons (makes 40+)
——————————————————

  • 250g minced pork
  • 1/4 cup finely chopped chives
  • 2 tsp of soy sauce
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1 tbsp Chinese wine
  • 1 tsp sesame oil
  • 1/2 tbsp finely grated ginger
  • 1 eggwhite (reserve the yolk to seal the wontons)
  • 50 wonton wrappers (found in Asian grocery stores)

Method:

  1. Combine, all the ingredients together in to a bowl. Leave for 30 minutes.
  2. Spoon one teaspoonful of the mixture onto the centre of a wonton wrapper.
  3. Brush edges with egg yolk and fold into half to make a triangle.
  4. Bring two triangle points to the middle and pinch together.

To freeze:

Layer the dumplings between non-stick baking paper in an airtight container. Wontons can be stored up to 3 months. Beofre cooking, place the wontons in the fridge and allow to defrost completely.

Comments

  1. says

    I am craving for some good wantans now!!! And I will NOT tolerate fish paste in my wantans. It has to be full pork (with that delicate balance of fatty bits in it too) and salty!!!

    It’s hard to find good wantans in KL nowadays. sad!!! Making your own is always good!!!

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