Grandmother’s wontons

"We used to watch my grandmother making wontons. She would use them in soup and also fry them as a snack. My version follows her principles, but with a tart and sweet sauce."

Grandmother’s wonton Credit: Adam Liaw

• serves

  4

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 20 square wonton wrappers (store bought)
• sliced spring onions, to serve

Filling

• 200 g pork mince
• 12 canned sliced water chestnuts, minced
• 3 cm piece ginger, grated
• 1 heaped tbsp Japanese pickled ginger, chopped
• 1-2 tsp ginger paste
• 1 handful coriander leaves, chopped, plus extra sprigs to serve
• 1 tsp finely chopped coriander root
• 1 tsp chopped coriander stalk
• 2 tbsp light soy sauce
• few drops sesame oil
• splash Chinese cooking wine (Shaoxing)

Sauce

• 100 ml Chinese black vinegar
• 1½ tbsp light soy sauce
• 1 tbsp mirin
• few drops sesame oil
• ½ tsp chilli oil
• ½ tsp tamarind puree
• 1 tbsp sugar

Instructions

1. For the sauce, place all the ingredients in a small saucepan and simmer gently until the sugar is dissolved and the sauce is slightly reduced. Set aside to cool.
2. Meanwhile, for the filling, place all the ingredients in a large bowl and use your hands to combine well.
3. Bring a large saucepan of salted water to the boil.
4. Place 1 teaspoon of filling in the centre of a wonton wrapper. Dip your finger in water and lightly dampen the edges of the wrapper. Fold over to form a triangle and press the edges together. Dampen the opposite corners with water and join together to create a traditional wonton shape. Repeat with the remaining wrappers and filling.
5. Drop the wontons into the salted boiling water and cook for a few minutes or until the dumplings rise to the surface. Remove with slotted spoon and divide between serving bowls.
6. Pour sauce over the top. Garnish with chopped shallots and coriander leaves.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.