Chinese New Year celebrations may be winding down, but the year has just begun. And what better way to start a new year, than by learning to cook something new and delicious. Dumplings, aka wontons are a very quick and healthy treat you can enjoy with family and friends. We were surprised by how easy they are to make and we bet the kids will enjoy making them too!
If you wanted to make an extra special treat for a cold day, you can make a simple chicken broth and pop the cooked dumplings into the salty bath with some wilted baby bok choy to create a heart warming wonton soup. Yum!
Dumpling Filling
3 spring onions, chopped roughly
225g drained Bamboo shoots
4 cloves garlic
2cm piece ginger, peeled
300g (two handfuls) raw prawn meat
1 teaspoon salt reduced soy sauce
1 tablespoon oyster sauce
Splash of fish sauce
1 packet of wonton wrappers
Dipping Sauce
Soy sauce
White vinegar
Throw the spring onions, bamboo shoots (or celery), garlic and ginger in your food processor until roughly chopped. Add the prawns, soy and oyster sauce, and a splash of fish sauce and pulse until well combined. Season with salt and pepper.
Now, place one wonton wrapper down on flat surface, tip of corner towards you so it looks like a diamond. Place 1 tablespoon of filling on each wonton wrapper. Brush the edges lightly with water and the bring top and bottom corners together and pinch together to join. Turn the wonton again so the corner tip is facing you. Lift the end up and join it to top, so it forms a square with seams running down the sides.
Now that you've done one, start up a little production line by lining up several wonton wrappers and run through the above steps until all the mix is used.
Place 6 wontons at a time in a bamboo steamer (normal vegetable steamer will do the trick though!) and steam for 8-10 minutes. Serve with your salty, sour dipping sauce. You will get around 20-24 wontons.
Enjoy.
- O&O
If you wanted to make an extra special treat for a cold day, you can make a simple chicken broth and pop the cooked dumplings into the salty bath with some wilted baby bok choy to create a heart warming wonton soup. Yum!
Dumpling Filling
3 spring onions, chopped roughly
225g drained Bamboo shoots
4 cloves garlic
2cm piece ginger, peeled
300g (two handfuls) raw prawn meat
1 teaspoon salt reduced soy sauce
1 tablespoon oyster sauce
Splash of fish sauce
1 packet of wonton wrappers
Dipping Sauce
Soy sauce
White vinegar
Throw the spring onions, bamboo shoots (or celery), garlic and ginger in your food processor until roughly chopped. Add the prawns, soy and oyster sauce, and a splash of fish sauce and pulse until well combined. Season with salt and pepper.
Now, place one wonton wrapper down on flat surface, tip of corner towards you so it looks like a diamond. Place 1 tablespoon of filling on each wonton wrapper. Brush the edges lightly with water and the bring top and bottom corners together and pinch together to join. Turn the wonton again so the corner tip is facing you. Lift the end up and join it to top, so it forms a square with seams running down the sides.
Now that you've done one, start up a little production line by lining up several wonton wrappers and run through the above steps until all the mix is used.
Place 6 wontons at a time in a bamboo steamer (normal vegetable steamer will do the trick though!) and steam for 8-10 minutes. Serve with your salty, sour dipping sauce. You will get around 20-24 wontons.
Enjoy.
- O&O
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