500g Pork Mince (lamb or chicken is good too just can be dry)
2 Spring Onions
3-4 Cloves Garlic
1 Tblsp Oyster Sauce
1 Tsp Fish Sauce
1 Tsp Cornflour
50 Square Won Ton Wrappers (Asian store)
300ml-500ml Cooking Oil
- Mix all ingredients together in a bowl.
- It’s good to let it marinate in fridge for couple hours if possible but not essential
- Thaw your skins if not fresh, right before you need them is best. Or keep in fridge until you need or they will stick together and melt into each other.
- Add egg and corn flour lastly to your mix before you fill skins
- Use a knife to put not quite a tsp amount onto the skin and baste corners with water and close.
- There are many ways to close a wonton – hats or moneybag scrunch is what I use mostly , check out YouTube for folding different techniques.
- Lay wontons out once closed onto baking paper not too close to each other.
- Heat oil to medium temperature (my stove its number 4 out of 6 power level). I test a small piece of wrapper to check if temp is correct. It should drop to the bottom, then start bubbling and float to the top. If the oil is too hot the outer skin will just turn brown and the inside won’t be cooked through.
- I normally fit about 8 wontons in a medium sized pot, flipping them with tongs until golden brown, approx. 3 mins.
- Once ready drain and place onto paper towels.
- Serve with your choice of dipping sauces
I basically use whatever is going south in the fridge or just whatever I have on hand. I don’t peel anything just throw it into the pot.
2 x Chicken carcasses, Carrot
Celery, Tbsp Salt
- Add all ingredients to a large stock pot
- Fill with water to cover ingredients
- Cook slowly for approx. 4-5 hours, the chicken carcass will break apart when ready
- Drain off the juice from the vegetable and dispose of carcass and waste veg
2 Tbsp Chicken Stock powder
1 Tbsp Onion powder
1 Tbsp Garlic powder
Medium sized saucepan
- Add all ingredients to a medium sauce pan
- Fill with water
- Cook to a boil, then simmer for 15 mins
- Broth is now ready to make soup
Same as above but instead of cooking in oil,
cook separately (from broth, recipe following) in boiling water for approx. 1-2
mins (they don’t have to be completely cooked as they will cook more when added
to hot broth), they should float when ready,
then add to soup when serving to eat.
We cook wontons separately in water because
of the starch on the skins which makes soup broth cloudy and can cause
thickening. Best not to leave wontons in soup as they soak up broth. Best to
keep separate, drained off and add to soup broth when needed.
Broth (Quick/Long version)
1 tbsp soy sauce
Heads of broccoli
Egg noodles if you want noodles
- Cook wontons or dumplings separately first in their own water
Add soy sauce, broccoli and egg noodles to broth and simmer gently for 3-4 mins
Add broccoli and egg noodle to the bowl first, add wontons or dumplings, garnish with sprouts, carrot and spring onion
Pour broth over the top of ingredients
I like to add colour so a few slithers of chopped chilli and a drizzle of sesame oil can finish the dish nicely