Ready-made wonton wrappers make it so easy to create Chinese dumplings at home. They are served in soups and on their own with dipping sauces. Adapt this recipe to suit your tastes, you could substitute chicken mince in the dumplings if you like.
- 270 g pkt ready-made wonton wrappers
- hot 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)
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.
Chilling time overnight
You will need to begin this recipe 1 day ahead.
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 a large saucepan of 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.