Tickalicious

Water chestnuts and pork mince are a match in culinary heaven, so when I’m feeling like an instant bowl of happiness … I put on my celebrant chef hat and marry together my two favorite ingredients! 

Estimated Cooking Time – 45 minutes

Serves 2

Ingredients;

• 1 packet of  Gow Gee wrappers (30 pieces per packet)
• 2 cups of steamed  Bok Choy or any Asian greens of your choice
• 400g of pork mince
• 1/4 cup of finely chopped shallots
• 2 Tbsp of sugar
• 1 Tbsp of salt
• 1 tsp of pepper
• 2 Tbsp of sesame oil
• 1/2 cup of  chopped water chestnut
• 1 onion
• Chopped spring onions/scallions and coriander/cilantro
• Chopped/sliced chilli (optional)
• 2L of chicken stock
• 1 Carrot
• 1 Onion
• Handful of dried shrimps (optional)
• 2 Tbsp of sugar for the soup
• 1 Tbsp of fish sauce for the soup

Method;

1. In a bowl, combine the pork mince, shallots, water chestnut, salt, sugar and pepper and mix well. This forms your filling.
2. Pour the chicken stock into a pot, add the dried shrimps, carrot, onion and bring to a boil. Simmer the soup and move onto to making your Wonton dumplings.
3. To make the dumplings, scoop a tsp of the filling onto the middle of the Gow Gee wrapper and brush the edges/rim with some water. Fold the wrapper in half and press tightly to seal the filling into the pastry. This forms a fan like shape. Repeat till you have used up all your Gow Gee wrappers.
4. In a pot of boiling water, pop the dumplings into a pot of boiling water and scoop out the ones that rises to the top.
5. Once the vegetables are tender in your soup, add the remaining 2 Tbsp of sugar, 2 Tbsp of sesame oil and 1 Tbsp of fish sauce into your stock and allow to simmer for another 2 minutes.
6. To serve, pop the Wonton dumplings into a bowl, add the steamed Asian greens, hot soup and garnish with the chopped spring onions, coriander and sliced chilli. Real comfort food that will leave you feeling very refreshed!

In: Flavours of Asia | | #