These are classic wontons made with dried shrimp, prawn meat and pork shoulder, boiled and scattered with spring onion.
- 300 g packet square egg wonton wrappers
- thinly sliced spring onions and dipping sauce, to serve
- 15 g dried shrimp
- 400 g peeled raw prawn meat, cut into 1-cm pieces
- 250 g pork shoulder, cut into 1-cm pieces
- 1 tsp salt
- 1-2 tsp msg
- 3 tsp sugar
- 2 eggs
- ½ tsp white pepper
- 1 tsp sesame oil
- ½ tsp chicken stock powder
- 1 tsp potato starch
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.
Marinating time: 2 hours
- For the filling, place the dried shrimp into a food processor and blitz into a coarse powder. Transfer to a dry frying pan and shake over medium heat for a few minutes or until lightly toasted and fragrant.
- Place all the filling ingredients into a bowl and use your hands to combine very well, slapping the mixture on the side of the bowl to help it homogenise and create a chewy, bouncy texture to the filling. Place in a bowl, cover and refrigerate for 2 hours or overnight if time permits.
- To fill the dumplings, fill a small bowl with water for dipping your finger into. Working with one wrapper at a time, place a thumb-size portion of the filling in the centre. Dip your finger into the water, lightly moisten two edges, then fold the wrapper over diagonally and crimp the edges to seal. Place on a baking paper–lined tray.
- Bring a large wide saucepan of water to the boil. Gently add the wontons and return to a gentle simmer. Cook for 8–10 minutes or until they float to the top and become plump. Remove with a slotted spoon and serve scattered with spring onions, with dipping sauce on the side.
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Photography by Adam Liaw.