RECIPE:

Pork Wontons

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 Egg
1 Tsp Cornflour
50 Square Won Ton Wrappers (Asian store)
300ml-500ml Cooking Oil

manea_wontons
  1. METHOD
  2. Mix all ingredients together in a bowl.
  3. It’s good to let it marinate in fridge for couple hours if possible but not essential
  4. 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.
  5. Add egg and corn flour lastly to your mix before you fill skins
  6. Use a knife to put not quite a tsp amount onto the skin and baste corners with water and close.
  7. There are many ways to close a wonton – hats or moneybag scrunch is what I use mostly , check out YouTube for folding different techniques.
  8. Lay wontons out once closed onto baking paper not too close to each other.
  9. 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.
  10. I normally fit about 8 wontons in a medium sized pot, flipping them with tongs until golden brown, approx. 3 mins.
  11. Once ready drain and place onto paper towels.
  12. Serve with your choice of dipping sauces

SOUP BROTH

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.

LONG METHOD
2 x Chicken carcasses, Carrot
Onion, Garlic
Celery, Tbsp Salt
Water

METHOD

  1. Add all ingredients to a large stock pot
  2. Fill with water to cover ingredients
  3. Cook slowly for approx. 4-5 hours, the chicken carcass will break apart when ready
  4. Drain off the juice from the vegetable and dispose of carcass and waste veg

SHORT METHOD
2 Tbsp Chicken Stock powder
1 Tbsp Onion powder
1 Tbsp Garlic powder
Medium sized saucepan
Water

METHOD

  1. Add all ingredients to a medium sauce pan
  2. Fill with water
  3. Cook to a boil, then simmer for 15 mins
  4. Broth is now ready to make soup

SOUP:

Soup method:

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
Spring Onion
Julienned carrot
Bean Sprouts

  1.  Cook wontons or dumplings separately first in their own water
  2. Add soy sauce, broccoli and egg noodles to  broth and simmer gently for 3-4 mins

  3. Add broccoli and egg noodle to the bowl first, add wontons or dumplings, garnish with sprouts, carrot and spring onion

  4. Pour broth over the top of ingredients

  5. I like to add colour so a few slithers of chopped chilli and a drizzle of sesame oil can finish the dish nicely

WONTONS CAN BE MADE IN LARGE BATCHS. I MAKE 50 OR MORE AT A TIME AND FREEZE WHAT I DON’T NEED. JUST MAKE THE WONTONS AS PER RECIPE, LAY OUT ON A TRAY ON BAKING PAPER AND POP INTO FREEZER FOR A COUPLE HOURS WHICH SNAP FREEZES THEM AND YOU CAN NOW FREEFLOW THEM INTO FREEZER BAGS. YOU CAN PULL OUT HOWEVER MANY YOU NEED WHEN YOU NEED THEM! 

Enjoy!

maneawontons4
Fried and boiled wontons
Quick version wonton soup
Long version wonton soup