“I’m not gonna be in the mood to cook when I get back after Christmas”
Between weather causing delays, railway strikes and airport issues I was unfortunately correct about how lazy I would be after the holiday travels. Thankfully I thought ahead and tried to recreate these little parcels I would have had when I was younger. A friend of my mother would give us bags of these to freeze and then we would have a meal that only required 15 minutes of boiling.
Pork and chives is a pretty typical combination and I chose it because I ended up finding a small Asian grocery store nearby where they sold long lengths of Chinese chives (also known as garlic chives) as opposed to the 25g packets found in the supermarkets. The wet ingredients are also what I would have as store cupboard staples and will most likely be repeated in most Asian recipes I end up making. In ascending order in the image above; toasted sesame seed oil, shaoxing wine, soy sauce (light/dark).
Making the filling is simple; slice the greens, garlic and ginger and then combine with the meat and the liquids. The reasoning behind not using all dark soy sauce is because when you cook the wontons the pastry will become translucent with the dark soy sauce darkening the mix too much.
Besides looking better for the camera I did organise myself onto a board to keep things clean when constructing the wontons. The pastry will need to be defrosted before use but 30 minutes will do. A dish of water will also be required to help bind your pastry together.
This is a image of the method altogether to use as a quick reference as I find it more convenient later on having repeated a recipe to have the important elements quick to access rather than the full breakdown below.
The first step is to take a sheet of pastry then wet the edge of the top half.
Then take a teaspoon of filling and place it in the centre. Avoid the temptation of over filling (as I have done many times) as it will only make it more difficult to seal and of course you will get more wontons the less mix you use 🙂
Next you fold it bottom to top but not quite in line. These four corners you’ve brought to the same side (left side of the image above) will become the petals on the top of the completed wonton.
Seal the wonton around the filling trying to avoid leaving any air pockets inside. Wet what would be new bottom corners.
Bring the wet corners together and pinch together. This will bring the corners you created up to the top thus completing the wonton.
Now the process ‘just’ needs to be completed until all the mixture is done…
As mentioned earlier, boil for about 15 mins from frozen. As with adding anything to boiling water; do not overfill the pot or else the temperature will drop rapidly thus increasing cooking times. I always wondered why my mother was quicker at cooking the same things as me and it turns out its all down to me being more greedy…
Enjoy as an accompliment or even as its own dish. Above I had it to bulk up some ramen.
- 400g Minced Pork £1.50
- 100g Chinese Chives – Sliced £1.50
- 2 Spring Onions – Sliced £0.20
- 1 Clove of Garlic – Crushed £0.03
- 1 Thumb piece of Ginger – Diced £0.07
- 2 Tbsp Light Soy Sauce £0.08
- 1 Tbsp Dark Soy Sauce £0.10
- 1 Tbsp Shaoxing Wine £0.12
- 1 Tsp Blended Sesame Oil £0.06
- 1 Pack (~40 sheets)Wonton Pastry £2.25
Total Cost for ~40 Wontons ~ £5.91
- Mix all the ingredients except the pastry in a bowl.
- Fill a sheet with a teaspoon of the mixture and follow the steps above to fold.
- Continue folding until all the mixture is gone. (Approx. 40).
- Place into boiling water for 12 mins (15mins frozen).
- Drain and serve with dipping sauces or as part of a full dish.