Wontons With Spring Onion Ginger And Vinegar Dressing Recipes

PRAWN WONTONS WITH SPRING ONION, GINGER AND VINEGAR DRESSING RECIPE

Steps:

• 1. Combine soy sauce, ginger, garlic, spring onions, celery, kecap manis, vinegar and both oils in a bowl and set aside. 2. Peel and de-vein prawns, then dice prawn meat - you should have about 150 grams of diced prawn meat. Combine prawn meat with remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. Fill and shape wontons: 3. Place a rounded teaspoon of the prawn filling in the centre of a wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. 4. Fold the wrapper in half to enclose the filling, creating a rectangle. Press lightly around filling and along edges to seal. 5. Hold the wonton lengthways in between your hands and fold the sealed edge of the wonton back in on itself. 6. Lightly moisten one corner of the folded edge with water. Take the two ends in your fingers, bring them together with a twisting action, and press them lightly to join. 7. Repeat with remaining filling and wrappers. 8. Bring a large saucepan of water to the boil. Carefully drop wontons, in batches, into the water and cook for two minutes, or until they are just cooked. To test the wontons, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons. 9. Arrange wontons on a platter and serve immediately, drizzled with dressing. Serve as part of a shared meal with Kylie Kwong's everyday fried rice (optional). TIPS: ■ Fresh wonton wrappers are available not only in all Asian grocery stores but also in the refrigerated sections of most supermarkets. ■ Sprinkle finished dish with Sichuan pepper and salt for an extra layer of flavour: combine one tablespoon Sichuan peppercorns with three tablespoons salt flakes. Dry roast over medium-heat, tossing occasionally. Once the peppercorns begin to pop and become aromatic, about 1-2 minutes, take off the heat. Allow to cool then coarsely grind using a mortar and pestle or spice grinder. Store in an airtight container for several weeks. ■ It is fine to omit the chilli oil. ■ Boil the wontons and serve them instead in a light broth (fish, chicken, vegetable broth best ) for a simple version of prawn wonton soup - I season my Chinese soups with light soy to taste and a touch of sesame oil. Bring the broth to the boil, season, then add some freshly trimmed and washed bok choy leaves and some finely sliced fresh Asian-style mushrooms, cooking for one minute. Place boiled wontons into a bowl, ladle over the hot broth. ■ You could deep-fry these wontons for crispy prawn wontons. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Carefully add the wontons in batches and deep-fry for about two minutes or until just cooked and lightly browned. To test the wontons, remove one using a slotted spoon and cut into it to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain on kitchen paper. I would serve these wontons with a sauce such as sweet chilli or sweet and sour.

WONTONS WITH SPRING ONION, GINGER AND VINEGAR DRESSING

Steps:

• For the dressing, combine all ingredients in a bowl and set aside.
• For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
• Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).
• Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
• Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.

ORANGE-GINGER FRIED WONTONS

Steps:

• In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat.
• In a small bowl, mix together the orange marmalade, ginger, cream cheese, cinnamon, and salt until very well blended. Fill each wonton with a rounded teaspoon of filling and brush a little water along the edges of the wonton dough. Fold in half diagonally and pinch the wontons shut, making triangles. (Make all the wontons before frying.)
• Working in batches, carefully fry the wontons 3 or 4 at a time, just until golden brown, 3 to 4 minutes, turning once. Remove the wontons and any blot excess oil on a paper towel. Allow to cool a few minutes before serving, as the filling will be extremely hot. Lightly dust with confectioners' sugar and serve warm.

WONTON SOUP WITHOUT GINGER

Steps:

• Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
• Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
• Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
• Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
• Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

SPRING ONION VINAIGRETTE

Steps:

• Place all ingredients in a small bowl and whisk until well combined.

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE

Steps:

• Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
• Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
• Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.