Wontons

It's been awhile since I made wontons owing to the work involved in making them. But, since I've more than one wonton fan in the house I decided to make some.

Ingredients:
450g minced pork
5 dried mushrooms, rehydrated
100g prawns
1 thumb sized knob of ginger, grated
3 cloves garlic, grated
4 sprigs of spring onion, chopped
4 tablespoons light soya sauce
1 tablespoon fish sauce
1.5 tablespoon oyster sauce
4 dashes of white pepper
3 tablespoons of chinese cooking wine
1.5 table spoons of corn flour mixed with water
1 tablespoon sugar
1 packet of 500g wonton skin

Method:
Mix all the ingredients together. If you're not sure of the taste, put a teaspoon size of filling into the microwave for 30s and taste from there. It is better to taste and adjust than make a big batch of wontons that you don't like. There are a few ways to wrap wontons, the simplest being just fold the square skin into triangles and pinch the end. But, I feel that this method allows the filling to escape easily. Hence, after folding it into a triangle and sealing the ends with water, I folded the two bottom corners of the triangle towards themselves and finally I folded the top of the triangle backwards. You will end up with a neat little rectangular parcel. The filling above makes about 40 plus wontons (sorry I can't get the exact number because the wontons were disappearing as I was cooking them, no prizes for guessing the culprit though...) You should put about a heaped teaspoon worth of filling into the wontons.

Wontons can be boiled in water till they float, or deep fried. Otherwise, you could also pan fry them. (Those in the picture were pan fried)

If you have left over skins, you might also want to try this american inspired filling to use them up:
5 tablespoons cream cheese
2 sprigs spring onion, chopped
salt and pepper to taste
Wrap the wontons and either pan fry or deep fry them.
The result is stunningly delicious. I kid you not.