Wonton - Pork & Prawn dumplings

Wonton is a very popular chinese dish that is basically a dumpling.  The name in chinese means swallowing a cloud, which when its in a bowl of soup it does resemble some floating clouds.  For me its its swallow a mouthful of delight.
Different regions of Chinese will have variation of their wonton. My parents are from Hongkong, so the school/norm way  for me is the Cantonese style, where the filling is predominantly mince pork & prawns and served in a soup with very thin noodles or can have on its own in a soup but dip with a little red vinegar.

But the recipe i use is from my mum, who always tell me that once i learn the recipe, i should try and make my interpretation and add things and make it as tasty as possible.

 Ingredients:

500g   Minced Pork
200g   Fresh Prawns (Diced)
4         Dried Shitake/Chinese Mushroom (Soaked in hot water and chopped)
Bunch of chives, finely chopped
2 clove of garlic - grated
2tspn   Salt
4tspn   Sugar
2tspn   MSG (optional)
2tspn   Sesame Oil
1Tspn   Light Soya sauce
2Tspn  Corn flour
1Tspn   Vegetable Oil
1         Egg White (optional)


2packet  WonTon Pastry/Skins
1 Egg Yolk - to use to stick

Wonton Soup
Chinese Cabbage - Chopped,
Spring Onions, finely chopped for garnish when serve

Method:


1)Place all the ingredients in a bowl and mix well together. Cover with cling film and let it stand in the fridge for at least 20mins.
2)Prepare a plate with a bit a plain flour, so the wrapped wonton, dont stick on the plate
3)Place a wonton wrapper on a clean plate, turning it like diamond shape
4)Place 1 teaspoon of filling in the center of the wrapper
5) Brush a little egg yolk on one corner, then fold it in half (corner to corner), the ruche up the sides, then with your fingers give it a little press to make sure it sticks together.
6) Repeat steps 3-5 until either all the filling or wrappers are all used up.

7)In a cooking pan, boil a pot of water with a little oil. Drop the wontons gently into the boiling water. Initially, they will sink to the bottom. Boil the wontons until they float to the surface of the water. This means the filling within the wonton is cooked. Drain and transfer into a bowl. Set aside.

8) Prepare wonton soup.
9) Boil the chinese cabbage, and the already cooked wontons for 1 minute.
10) Scoop the wonton & chinese cabbage into a serving bowl, and pour a little soup.
11) Drizzle a few drops of sesame oil and white pepper. Finish by garnish with a handful of spring onion.

Happy Cooking!