Ingredients
Serves 40 - 60 dumplings
500g pork mince
2 tbsp coriander, finely chopped (including well cleaned roots)
3cm ginger, grated
2 cloves garlic, very finely chopped
5 mushrooms, finely chopped (I like shitake, but normal buttons work just
as well)
1 tsp sesame oil
2 tsp light soy sauce
2 tsp shao hsing wine (or dry sherry or mirin)
1 tsp oyster sauce
½ tsp white pepper
½ cup water chestnuts, very finely chopped (optional)
40-60 wonton wrappers
Method
Combine all ingredients (except wrappers) and using your hands, mix well. The better you combine at this stage, the better the texture of the dumpling will be.
Separate wonton wrappers and put a tsp of the filling in the middle of each wrapper. You can make them as small or big as you like.
Brush each side with a little cornflour and water, and fold into a triangle. You can trim the edges with a scone cutter to make them round, or twist them into regular wonton shapes – the choice is yours.
The wontons can now be frozen or cooked immediately.
If freezing, put them in a single layer on a tray until frozen. When hard, put them into a freezer bag. This way you can pull as many or as few as you like from the freezer.
If cooking, line a steamer with non-stick baking paper and space the wontons evenly (without touching). Place over simmering water for 10-15 minutes.
Alternatively, you can use them in a stock - flavour any basic stock with loads of extra ginger, garlic and coriander. Simmer for about 20 minutes, then strain. Add wontons to the simmering stock and cook for 4-6 minutes.
Garnish with coriander, sliced chilli, spring onions and bean shoots. Add noodles as well for a more substantial meal.
Notes
You could use chicken mince instead of pork, or a mixture of pork, chicken and prawn. I like to add the water chestnuts as it bulks up the mix, adds flavour and great texture. You could add more mushrooms to make the mixture go even further. I think if you are making them it's just as easy to make lots extra and freeze them.
I like the dumplings steamed, with some rice and bok choy and a drizzle of soy and chilli oil. It takes as much time as it takes to cook the rice if they are in the freezer and it's a substantial and easy meal.