Chicken & ginger wontons

Season: Summer/Autumn

Type: Starters

Difficulty: Easy

Makes: 30 wontons

Fresh from the garden: Asian greens, spring onions, garlic, eggs, chives

Recipe source: Adapted from a recipe by Desley Insall, Kitchen Specialist, Collingwood College

Equipment

  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • bowls – 1 medium, 1 large, 2 small
  • mezzaluna
  • large saucepan
  • bamboo steamer
  • fork
  • mixing spoon
  • scales
  • tongs
  • baking trays
  • serving plates
  • small serving bowls

 

Ingredients

For the wontons

  • big handful Asian greens (or silverbeet)
  • 3 cm knob ginger
  • 6 spring onions
  • small handful Vietnamese mint
  • 2 garlic cloves
  • 100 g chicken mince
  • 1 tbsp fish sauce
  • 1 tsp chilli flakes
  • 1 egg
  • olive oil
  • square wonton wrappers
  • water

For the dipping sauce

  • small handful chives
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp fish sauce
What to do

  • Set out your ingredients.

Prepare the filling

  • Peel the ginger and garlic. Grate the ginger and finely chop the garlic.
  • Cut the roots off the spring onions and remove the leaf tips and damaged outer leaves. Finely slice.
  • If the mint had woody stems, pluck of the leaves and discard the stems. Finely chop the Vietnamese mint.
  • Wash and dry the Asian greens, and finely shred.
  • Combine the ginger, garlic, greens, onions and mint in a large bowl.
  • Put a large pot of water on to boil.
  • Make sure you have the steamer on the bench next to the stove, ready to use.
  • Break the eggs into a small bowl and whisk them with a fork.
  • Add the chicken mince, egg fish sauce and chilli flakes to the large bowl with the finely chopped vegetables. Use a spoon to mix them together very well.

Make the wontons

  • Place a small bowl of water within easy reach where you are going to make the wontons, and make sure the bench is clean and dry.
  • To make the wontons, put one wonton wrapper on the clean bench space with one point towards you like a diamond.
  • Put a teaspoonful of filling in the middle of the wrapper.
  • Dip your finger in the water and run your wet finger around one half of the edge of the wrapper then gently fold the far corner of the wonton wrapper over the top of the mixture and bring it towards you to make a triangle shape with the filling inside.
  • Put the sealed wonton on the lightly greased tray and continue to make the remaining wontons.

Cook the wontons

  • Use tongs to put the wontons in the steamer and then place the steamer over the pot of boiling water. Leave the steamer over the pot for about 5 minutes, then use tongs to take the cooked wontons out of the steamer and place them on plates.   Cover with foil to keep warm.   Repeat with the remaining wontons.

Make the sauce

  • Chop the chives very finely, then combine with the rest of the sauce ingredients in the medium bowl.

 

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