270 g packet ready-made wonton wrappers
chicken broth and lightly blanched Chinese greens, to serve
soy sauce or chilli sauce, to serve (optional)
500 g finely minced pork
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp chopped ginger
1 tbsp chopped garlic
¼ cup finely chopped water chestnuts
¼ cup finely chopped bamboo shoots
salt and white pepper
¼ cup finely chopped shiitake mushroom, soaked in hot water for 30 minutes, rinsed and stalks removed (optional)
1 tsp grated orange rind (optional)
splash of Shaoxing cooking wine (optional)
To make the filling, combine all ingredients in a bowl, cover and refrigerate overnight.
To assemble the wontons, hold a wrapper in one hand and place 1 tsp of filling in the centre. Moisten the edges with water, then fold into a triangle. Pleat edges of triangle and bring together to make a purse shape. Repeat with remaining wontons and filling.
Gently drop prepared wontons into boiling water and cook for 2–3 minutes, or until they rise to the surface. Simmer for another 2–3 minutes, then remove with a slotted spoon.
Divide between bowls. Pour over hot chicken broth and add a small handful of lightly blanched Chinese greens. Alternatively, serve wontons with small bowls of soy sauce or chilli sauce for dipping.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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