Pumpkin wontons

pumpkin wontonsWontons are usually made with pork or prawns so this pumpkin recipe is a bit unusual but I think you will agree it is pretty yummy.Season: Autumn/Winter

Type:  Starters

Difficulty:  Intermediate

Serves:  6 at home and 30 tastes in the classroom

Fresh from the garden:  pumpkin, spring onions, chives, Asian greens

Recipe source: Adapted from Moonah Primary School

Equipment

  • chopping boards & non-slip mats
  • large knives
  • grater
  • measuring cups and spoons
  • large bowl
  • salad spinner
  • large mixing spoon
  • food processor
  • teaspoon
  • 2 baking trays
  • large frying pan with lid
  • pastry bush
  • 10 small serving bowls
  • 5 serving plates
Ingredients

  • 300 gm pumpkin
  • 3 handfuls Asian greens
  • 2 spring onions
  • small bunch garlic chives
  • 3 teaspoons soy sauce
  • 1 large packet wonton wrappers (30 wrappers)

 

Dipping sauce 1

  • ½ cup soy sauce
  • 3 teaspoons rice vinegar
  • 3 teaspoons brown sugar

 

Dipping sauce 2

  • 1 clove garlic
  • 1 lime
  • 1 tablespoon fish sauce
  • 2 tablespoons castor sugar

 

What to do

  • Set out your equipment and ingredients.

Prepare the pumpkin

  • Peel pumpkin and grate. Place in the large bowl.

Prepare the other ingredients

  • Wash the Asian greens and dry them in the salad spinner
  • Finely chop the stems and leaves and add them to the bowl with the pumpkin.
  • Chop the root ends off the spring onions and remove any damaged outer leaves.
  • Chop the spring onions and the chives finely and add them to the bowl with the pumpkin and silver beet.
  • Add the soy sauce and mix all the ingredients well.
  • Place all the ingredients in the bowl of the food processor and pulse-chop for a few seconds.
  • Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Divide into five serving bowls.
  • Crush the garlic and juice the lime. Mix all the dipping sauce ingredients together. Divide into five serving bowls.
  • Line two baking trays with baking paper.
  • Clear a work space and ensure the surface is dry.
  • Set a small bowl of water and your pastry brush within reach.
  • Peel off a wonton wrapper and lay it flat on the clean, dry surface.
  • Place 1 teaspoon of filling into the center of the wrapper.
  • Dip the pastry brush in the bowl of water, moisten around half the edges of the wonton wrapper and fold the wrapper over to form a triangle pouch. Press gently on the edges to make sure they are sealed.
  • Place the wonton on the baking tray while you continue to make the rest of the wontons.

Make Dipping sauce 1

  • Combine all the ingredients in a small bowl and stir until the sugar is dissolved. Divide into five serving bowls.

Make Dipping sauce 2

  • Crush the garlic and juice the lime. Mix all the dipping sauce ingredients together. Divide into five serving bowls.

Assemble the wontons:

  • Line two baking trays with baking paper.
  • Clear a work space and ensure the surface is dry.
  • Set a small bowl of water and your pastry brush within reach.
  • Peel off a wonton wrapper and lay it flat on the clean, dry surface.
  • Place 1 teaspoon of filling into the center of the wrapper.
  • Dip the pastry brush in the bowl of water, moisten around half the edges of the wonton wrapper and fold the wrapper over to form a triangle pouch. Press gently on the edges to make sure they are sealed.
  • Place the wonton on the baking tray while you continue to make the rest of the wontons.

Cook the wontons

  • (Note: you will need to use two frying pans to cook this quantity of wontons simultaneously).
  • Heat a little oil in the frying pan over medium heat and add the wontons. Don’t add too many to the pan – you don’t want to crowd the pan.
  • Cook for 3 minutes then add ½ cup of water and put the lid on. Leave to steam for 4 minutes.
  • Lift the dumplings out with a slotted spoon and place on the serving plates.
  • Serve with the dipping sauces.

 

 
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One thought on “Pumpkin wontons

  1. Pingback: Asian inspiration | Majura Kitchen Garden

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