I love dumplings. My kids really really love dumplings!!
When we go for yum cha (or dim sum) my sweet girly girls turn into dumpling guzzling machines. It’s both scary and hilarious to watch them hoe through all those dumplings.
Dumplings are pretty easy to make once you’ve mastered the ancient art of dumpling folding. In all honesty, they’re really not tricky at all and makes for a great family bonding activity or fun times if you involve your dinner guests in the process.
One popular dumpling is the wanton. Traditionally, you’ll find them poached in broth, perhaps served with thin egg noodles or deep fried so they’re golden and crisp. Either way, they are delicious!
I’ve including a recipe for 2 different fillings today. A pork filling and a vegetarian version too.
Recipe for Wantons
25 Wanton wrappers (available in the fridge or freezer aisle at Asian grocers)
250 grams mince pork
1 clove of garlic (chopped finely)
1 teaspoon of finely chopped ginger
Small bunch of chives (chopped roughly to 1 cm lengths)
2 or 3 stalks of coriander (roughly chopped)
2 teaspoons of sesame oil
1 tablespoon of oyster sauce
1 tablespoon of dark soya sauce or kecap manis (both are sweet thick dark sauces)
1 teaspoon of soya sauce
1 tablespoon of Shoaxing wine (chinese rice wine)
2 teaspoons of corn flour
Pinch of sugar
Dash of pepper to taste
1/2 cup of cooked glutinous rice
5 large shitake mushrooms (soaked over night in warm water and sliced thinly)
Small bunch of chives (roughly chopped to 1cm lengths)
Small portion of cabbage (thinly sliced and then chopped into shorter lengths)
2-3 stalks of coriander (roughly chopped)
1 clove garlic (finely chopped)
2 teaspoons sesame oil
1 tablespoon oyster flavoured sauce (there are vegetarian versions available)
1 tablespoon dark soya sauce or kecap manis (both are sweet dark thick sauces)
Salt and pepper to taste
Mix all the ingredients for the pork filling in a bowl and leave in the fridge for at least 30 minutes to marinate.
Mix all the ingredients for the vegetarian filling in a bowl and leave in the fridge for at least 30 minutes to marinate.
Now onto the fun bit! Wrapping your wantons.
Place your wrapper on a flat surface. Place a heaped teaspoon of filling in the middle of your wrapper.
Using a pastry brush or your finger, dampen the edge of your wrapper with water and fold your parcel in half.
You might need to pull or press your wanton or dab more water on to get it to hold, but hopefully you’ll end up with something like this.
To cook them, you can poach them in a broth, steam or deep fry them. I steamed mine for about 10 to 12 minutes until they were cooked.