Wontons

What you need

Ingredients

Measured for 4 servings.

• 454 gGround Pork
• 15 gGarlic Clove
• 5 gGinger
• 15 mlSoy Sauce
• 5 mlSesame Seed Oil
• 240 gCarrots
• 300 gCelery
• 90 gSpring Onions
• 200 gWonton Skin
• 15 mlVegetable oil
• 250 mlWater

Make it

Method

1. 01

   Finely chop the 240 g carrot, 300 g celery, 90 g spring onions, 15 g garlic and 5 g ginger. Mix thoroughly with 454 g ground pork, 15 ml soy sauce and 5 ml sesame oil. Keep the raw pork mixture chilled while you work.

2. 02

   Place a small, equal spoonful of filling on each of the measured wonton wrappers (200 g total). Moisten the edges with a little of the listed 250 ml water, fold and press firmly to seal without trapped air. Keep finished wontons on a lightly floured or non-stick tray so they do not adhere.

3. 03

   Heat the measured 15 ml vegetable oil across batches in a wide lidded skillet over medium heat. Brown the wonton bottoms for about 2–3 minutes. Carefully divide the remaining measured water between batches, cover and steam for about 6–8 minutes per batch until the centre of the pork filling reaches 71°C.

4. 04

   Uncover and let excess water evaporate so the bases become lightly crisp again. Divide the finished wontons into 4 portions; use clean plates and utensils that have not touched the raw filling.