I’ve made wontons before, originally they were served in a broth as Wonton Soup, the second time I deep fried them, and today, I steamed them. Which one was my favorite? The steamed ones. To be fair, it’s not the recipe, because these Wontons are from the same batch that I made for the deep fried ones, and were surplus and frozen for another day…today.
I’ve defrosted the frozen ones ever so slightly in the microwave oven, and cooked them over a steamer for 10 minutes, until they were fully cooked and tender. Served with a simple Soy, Sesame Oil and Sriracha sauce, with some lime and fresh chilli on the side these were absolutely fantastic.
The original recipe below can be found here http://www.45degrees.co.nz/pork-crab-wontons/
1 Tin 170 grams Crab meat
200 grams Pork Mince
1 Tsp freshly grated Ginger
2 Cloves Garlic, crushed
1 Fresh Red Chili, de seeded and finely chopped, or 1 finely chopped dried chili
1/2 Tbsp Light Soy Sauce
1 tsp Sesame oil
1/2 Tbsp Fish sauce
2 tbsp coriander leaves chopped
1 Spring onion finely chopped
Freshly ground pepper to taste
1 small egg
1 tsp lime juice
1 Packet Wonton Wrappers
1. Combine first 13 ingredients in a bowl and mix thoroughly, refrigerate for 30 minutes.
2. Place a teaspoon of the filling in the center of the Wonton wrapper, seal the edges with water, and fold into triangles, removing any air from around the filling. Place the folded wonton or a baking tray lined with parchment paper and continue until all the filling is used.
3. Steam for 5 minutes if cooking from fresh, or 10 minutes if cooking from frozen