Pork and Shepherd's Purse Wontons RecipeOrigin: China Period: Traditional |
Ingredients
450g minced pork 
Pork and Shepherd's Purse Wontons Preparation:Method:Squeeze any excess moisture from the Shepherd's purse then add to a bowl along with all the other ingredients. Mix thoroughly to combine. To form the wontons: add 1 tsp of the mixture to the centre of the wrapper (make sure you keep the other wrappers covered to prevent drying). Dab water with your finger or a brush around the edges of the wrapper on all sides then fold the wrapper in half, making sure you don't trap any air in the centre. Press down firmly to seal all the edges. Then, holding the wonton lengthways crease by folding both ends towards you. Bring the two outside edges together. Dab them with a little water and press firmly to seal (you will end-up with something looking rather like an old-fashioned nurse's cap). Bring a large pot of water to a rolling boil. Add the wontons then turn donw the heat until the water is only simmering. Give the pot a gentle stir (this makes sure none have stuck to the bottom of the pot) then cover and allow to simmer gently for 3 minutes, or until the wontons float to the top of the pan and all the filling is cooked through. Now you can transfer your wontons to your soup (usually chicken stock flavoured with soy sauce). Serve the wontons in a bowl along with the soup and a drizzle of sesame oil over the top. |
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