04 avril 2010

Wanton dumplings

If you had to choose one dish, that you would then have to eat everyday for the rest of your life, what would it be? Wanton Mee. No fight. Chilli crab, Char Kway Teow, too distinctive a taste, too easy to get sick of. If I ever have to live in space, give me my dehydrated cubes of dumpling goodness!

For the past 2 months, I have been consumed with a huge obsession with dumplings. And I am ashamed to admit that I have been highly promiscuous in my dumpling love... Wanton, Gyoza, Xiao Long Bao all have equal rights to be eaten! I don't know why I bother sometimes, it takes ages to prepare but only a few minutes to devour!

15-20 wanton wrappers
100g minced pork
75 g prawns
1 spring onion, chopped

1/2 tsp ginger, grated
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp chinese cooking wine
2 water chestnut, chopped
1 tsp cornflour


1/ Peel, devein and chop the prawns but not too fine

2/ Mix all the ingredients except the wrappers in a bowl.
3/ Spoon about a teaspoon full of stuffing onto a wrapper and wet the edges with water.

4/ With both hands, gather all the wet edges to the centre. Pinch together to seal the dumpling.

5/ Bring 1L water to a boil in a saucepan. Add the dumplings one by one, making sure not to overcrowd the pan.

6/ Cook for 5 minutes, they should float at the surface. Serve hot, on its own or with soup and noodles.

Tip for storage: On a tray covered with plastic wrap, place wrapped Wantons spaced apart so that they do not touch. Leave overnight in freezer and transfer into freezer bags the next day. Frozen Wantons can be stored for 2 months in the freezer.

There's always a packet of dumplings lurking in my freezer to tide me through those dreary days where you just can't bring yourself to cook and you already ate instant noodles for lunch. That describes my weekend perfectly!

2 commentaires:

  1. This is yum, looks so good I'd eat it off the screen.

  2. Thank you diva! Now wipe the drool of your computer before it gets in between the keys... :)