Gulp's Homemade Wontons

Makes 32 wontons 

Filling

  • 250g free range pork, minced
  • 1 egg
  • 1 tbsp cornflour
  • 4 cloves garlic, rasped
  • 10 spring onions, chopped
  • 15g ginger, rasped
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • a grind of black Pepper
  • 1 tsp sesame oil

Wontons (makes 32)

  • 300g all purpose flour
  • 150 ml water
  • 1/2 tsp salt
  • A bit of cornflour to avoid sticking

Dipping Sauce

  • 1 Tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 Tbsp mirin
  • 2 tsp Gulp chilli bits, 2 tsp chilli oil
  • 2 tsp sesame oil
  • 4 Spring onions, chopped
  1. Grab a large bowl and combine all the ingredients for the filling. Mix well with your hands to break it into a rough paste.
  2. To make the wontons, combine the ingredients and mix into a rough ball. Then knead for around 10 minutes until you have a nice, smooth dough. Cut the dough in half and shape into two balls. Flatten them slightly, then pinch a whole in the middle and form each ball into a bagel shape. Cover with a towel and rest for 20 minutes.
  3. Cut each bagel into half and roll the halves into a sausage shape. You should now have 4 sausages. Then cut each sausage in half, in half again and in half again, until you have 32 equal-sized pieces.
  4. Sprinkle a wooden board or your kitchen counter with some cornflour. Flatten each dough ball with your palm, then use a rolling pin or a bottle to roll them into flat disks, a little larger than your palm. Sprinkle each ball with a little bit more flour to avoid sticking.
  5. Have a small bowl of water nearby. Grab a wonton disk and add a tsp of the filling. Flatten it slightly with your thumb, moisten the edge of the disk and then fold over the dough to close the wonton. To create the shape, hold the closed wonton by its corners with both hands, then bring both corners together as if you would continue the circle, folding them behind the bulk of the wonton. Continue with the remaining ones.
  6. Heat 2 tbsp of neutral oil (vegetable, sunflower, groundnut, or, if not those, just olive oil) in a pan for which you have a lid. Add as many wontons as fit. Don’t overcrowd the pan, it can be snug but they shouldn’t overlap. Fry until they turn golden brown underneath, then add 100 ml of water (careful, it might splash!) and instantly close the lid. Reduce the temperature and steam for 5 minutes, then remove the lid and let the remaining water evaporate.
  7. In the meantime make the dipping sauce by simply combining all of the ingredients.
  8. Serve, dip and gulp!

 


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