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Wednesday, September 5, 2012

Spinach , Pork and Prawn Wonton


Here's another Chinese dumpling that everybody knows and love .....

Wontons are usually boiled  , served in soup or deep-fried ....

But the one I really love , adding some dressing after boiling it ....

Nothing tricky in wrapping/folding/shaping these tasty morsels  .......




You just shape it anyway you like , as long as the filling stays inside .....

Though I had such a hard time making mine , as I want to shape it just like the ones from Kylie Kwong's book ! lol

Told myself , " tsk tsk after you boil it , that pretty shape , which you've painstakingly made , will just wilt  ! " -__-

So true ! hee hee

To tell you the truth , I had to watch this Youtube tutorial while I was making my wontons ! lol


Makes about 25 to 30 wontons

at least 30 pieces of wonton wrapper

about 250 grams , fresh spinach , blanched , squeezed and roughly chopped
60 grams ground pork
60 grams prawns , deveined and roughly chopped
1 T sliced spring onions
1 T roughly chopped cilantro leaves
1 tsp finely chopped ginger
1 tsp chicken powder
1 1/2 tsp tapioca starch
1 tsp brown sugar
generous dash of ground white pepper and a pinch of salt
few drops of sesame oil

* Mix ingredients above , adjust seasoning according to taste .


To fill and shape the wontons ( from Kylie Kwong's Simple Chinese Cooking )

* Place a teaspoonful of the filling in the middle of the wrapper , moisten the lower edge of the wrapper ; fold the wrapper in half to enclosed the filling ; press gently to seal the edge ; hold the wonton lengthwise between your hands with the folded edge facing down ; fold the sealed edge of the wonton back on itself then lightly moisten one corner of the folded edge with water , then taking the two ends in your fingers bring them together with a twisting action and press tightly to join . Repeat with the rest .


For the Spring onion , ginger and vinegar dressing ( Kylie Kwong's recipe )

2 1/2 tablespoons light soy
2 tablespoon finely sliced cilantro leaves and stems
2 tablespoons finely chopped ginger
2 tablespoon finely sliced spring onions
2 tablespoon kecap manis or sweet soy sauce
2 tablespoon malt vinegar , I used rice vinegar
1/2 tsp chili oil , I used a generous teaspoon of homemade chili garlic sauce
dash of sesame oil

* Combine ingredients above while boiling the wontons ( about 4 minutes )
* Transfer boiled wontons onto a plate or a shallow bowl , drizzle with the dressing and serve hot .

*** This sauce is for Kylie Kwong's 16 pieces of cooked wonton , adjust ingredients depending on how many wontons are you going to cook .

20 comments:

  1. Hi Anne, look delicious and tempting. Never mind the look as long as it taste good. Send one bowl to me... LOL

    The last picture, wah... you wrap until so neat and tidy. This design good for deep fry, the shape will stay.

    Have a nice day, regards.

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    1. Amelia , neat and tidy ha ! It took me a long time to get it right ! lol

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  2. Love it! Wontons are always a favourite in my house, I have a pack of wrapper sitting in my freezer for months! Yikes!! Thanks for reminding me with this delicious post!
    Your wonton are perfectly wrapped!

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  3. I love wonton and jiaozhi! You've made this wonton so beautifully wrapped and so yummy too.

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  4. I can't find wonton wrappers here, I must finally search them in Internet!

    Blog about life and travelling
    Blog about cooking

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    1. Ola , do check some recipes online on how to make wonton wrappers :D

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  5. I love these! Especially with a spicy sauce over it. Your wontons are so beautifully shaped, but yes, the shape disappears after its boiled. But as long as its delicious, who cares about the shape? :p

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  6. That looks yummy... Have you tried adding water chestnut into the wonton filling? I like the crunch.

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    1. I added some to my potstickers last time :D Will surely add some to wontons next time !

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  7. Anne, this is an ART! I'm so impressed and I bet they taste so goood too:)

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  8. Wow, looks good! I might try this!

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  9. Your wontons are so beautiful and uniformly shaped. Boiling does change their shapes but they still look very good... Yum!

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  10. Those little boats look so neat. The dressing sounds so yummy for these wontons.

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    1. Balvinder , you'll love that dressing ! I never thought of using sweet soy sauce before but it really makes a difference in this dressing ! :)

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  11. anne, these are professionally looking wantons!! even tho it has lost its shape after boiling, it still looks very2 good for a boiled wanton! that dressing sounds yummy too!

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  12. Oooh! Yum! I have only ever tried wontons in a soup. This looks fantastic!

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  13. My sisters and I made wontons with my mom when we were growing up...loved them! But I'm certain ours weren't formed quite right...you've inspired me to try some again...and your filling sounds incredible!

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  14. mmm i love your chinese recipes! yours is still the only chinese recipe i've made where it actually tasted like real chinese food instead of some american knock-off. can't wait to try these!

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  15. These wontons look so good! Love them in soup with some egg noodles for the lunch.

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