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
- 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
- In a bowl, combine the pork mince, shallots, water chestnut, salt, sugar and pepper and mix well. This forms your filling.
- 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.
- 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.
- 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.
- 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.
- 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!