Wonton receipe

[[posterous-content:pid___0]]Wonton soup, the most common receipe known to the Chinese. It brings fond memories of my grandparents. My grandad chops up the ingredients, on a giant wooden chopping board, with a meat cleaver.

My grandma, wrap up the wontons with her loving hands, tens of dozens of them being made to fuel our large and hungry family. Being the keen watcher,I was allowed to wet some of the wonton together.

Now living in the lovely Manchester, there is a fantastic supply of chinese resources, I still struggle to find the white won ton skin.- The shanghai version, softer, the wonton will swim into your mouth like a beauty gold fish. I guess I just had to make do with the yellow one which is the southern china version.

150g ground pork
3 leaves of chinese cabbage

Seasonings for filling
1 tbsp hoisin sauce (chinese oyster sauce)
2 tbsp sesame seed oil
1/2 tsp cornstarch

Garnish
Salt & pepper
Dash of sesame seed oil

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  1. Wash and blanch the chinese cabbage leaves. Leave to cool, chop finely and drain off excess water
  2. Mix the ground pork with the finely chopped cabbage. Add seasonings for filling. Mix well so the mixture stick together, and leave to stand and marinate for an hour
  3. Carefully open the wonton skin package, and peel the skin one by one, detached from each other, and dust the skin with cornstarch carefully. (I’ve made mistake by having slightly wet hands dealing with the skins, and create a huge sticky mess)[[posterous-content:pid___2]]
  4. Put the mince in the midle of the wonton skin. Be careful, only have a very small amount, and it’s most compact form. Try to roll it like a ball before you place the mince, and it will be more easy to wrap.[[posterous-content:pid___3]]
  5. Wet the four edges of the wonton skin, and fold it in half, and bring two of the corners of the triangle together and wrap around each corner.
  6. Then you have a fabulous wonton! You can either fry them in a shallow two inches of sunflower oil, or boil them in boiling water, your choice. Fry them both sides for 3-4 minutes, medium heat. [[posterous-content:pid___4]][[posterous-content:pid___5]]
  7. Or boil a saucepan of water, and boil them in boiling water for 3-4 minutes, and serve with a bit seasame oil, salt and pepper. The following sauce is my personal favourite, wonton vingear, and chili oil.[[posterous-content:pid___6]][[posterous-content:pid___7]]
  8. Or my husband favourite, sweet chili sauce. [[posterous-content:pid___8]]
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