
Ching He-Huang
from
Market Kitchen
Ultimately versatile, serve Ching He Huang's delicate steamed parcels as a starter or canapé, in a soup or deep-fried
Ultimately versatile, serve Ching He Huang's delicate steamed parcels as a starter or canapé, in a soup or deep-fried
Chicken and prawn dumplings
Method
2. Place two teaspoons of the filling in the centre of each wonton wrapper. Gather the sides of the wrapper and mould around the filling into a ball, leaving the centre exposed. It should look a bit like an open flower.
3. Oil the bottom of a bamboo steamer and steam for about 6-8 minutes until cooked.
4. For the dressing: combine the soy sauce, sesame oil, rice vinegar, coriander and chillies.
5. Serve with the vinegar soy dressing or a chilli dipping sauce.
Ching's alternative serving suggestions
1. Fried crispy wontons: fill the wonton wrappers and gather all the corners into the middle of the wrapper and mould the complete wonton so there is no open filling. Deep fry the wontons in a wok or pan of hot groundnut oil until golden brown and crispy. Drain on absorbent paper.
2. Wonton Noodle Soup: fill the wonton wrappers and gather all the corners into the middle of the wrapper. Mould the complete wonton so there is no open filling. Put the wontons in 1 litre of simmering chicken stock with 200g shredded Chinese leaf, 2 tablespoons rice vinegar, 2 tablespoons light soy sauce, 2 finely chopped spring onions. Cook the wontons in this clear soupy broth for 4-5 minutes. Sprinkle with coriander and serve.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
For the wontons
200g chicken, ground or minced200g Prawns, fresh, shelled, deveined, finely chopped
1 large spring onion, finely chopped
1 tbsp Ginger, grated
1 tbsp light Soy sauce
1 tbsp rice wine
1 tsp Sesame oil
2 tsp cornflour
pinch ground black pepper
pinch Salt
16 wonton wrappers, (available in Chinese supermarkets)
For the vinegar soy dressing
2 tbsp light Soy sauce2 tbsp Sesame oil
2 tbsp rice vinegar, (Chinese black rice vinegar is best)
1 tsp Coriander, finely chopped
1 tsp Chillies, deseeded and finely chopped
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