40 Minced Pork Wontons For Under $10
August 10th 2008 05:10
Minced lamb can be used for shepherds pie, moussaka, kebabs, curried meatballs, and Mongolian lamb dishes, amongst others. Pork mince is frequently used in Asian dishes such as spring rolls, wontons, dumplings, dim sum and san choy bau, also known as lettuce cups.
In the following recipe and step by step pictures I demonstrate how to make pork wontons. Pork mince is a dollar or two cheaper than lamb mince which, in turn is about a dollar per kilogram cheaper than beef mince. This recipe yielded forty wontons for under ten dollars.
Ingredients
30 ml Vegetable oil
400g Minced pork
30 ml Sesame oil
1 Diced onion
1 Tsp Minced garlic
1 Tsp Minced ginger
200g water chestnuts
200g Bean sprouts
2 Shallots
50ml Hoi sin sauce
50ml Soy sauce
Salt and pepper
1 Egg
40 Wonton skins (Available from Asian grocers and some mainstream supermarkets.)
2L Vegetable oil suitable for deep frying (canola, sunflower or blended vegetable oil.)
Method-Part one
Fry the minced pork in vegetable oil over a fierce heat. Allow the meat to brown thoroughly to release the barbequed pork aroma.
In a separate pan, gently fry the onion in sesame oil.
Add the garlic and ginger. Add the chopped water chestnuts.
Add the browned pork.
Add the roughly chopped bean sprouts and shallots.
Add the Hoi sin and soy sauce.
Season with salt, pepper and MSG (optional).
Allow the mixture to cool then stir in the beaten egg white while reserving the yolk.
Method-Part two
Place a teaspoon of the meat mixture in the centre of a wonton skin. Do not be tempted to use excessive filling as the wontons will pop when they are cooked.
Moisten the edges of the skin with egg yolk then fold it into a triangle and stick the edges down.
Fold the bottom edge towards the middle for half a revolution, then fold the two ends to the middle and stick them with a little egg yolk. This makes little envelope shapes but I prefer a more rustic appearance.
Moisten the edges of the skin with egg yolk then fold it into a triangle and stick the edges down. Draw the three corners towards the middle and stick them with a little egg yolk.
Dust a plate with corn flour to place them onto without them sticking together. Repeat the process until you have made enough.
Method-Part three
Heat the frying oil to about 170°c. Add the wontons and fry them until they are golden brown. Drain them on a paper towel and serve them with your favourite dipping sauce.
Alternatively, these wontons may be steamed.
| 76 |
| Vote |
Add To: 
subscribe to this blog
Comment by Lara M
Love Speaks
Food Slate