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These wontons are made with delicious New Zealand pork and a perfect for dipping in the spicy sauce.
Wontons
½ tsp light soy
½ tsp sugar
5 Chinese cabbage leaves, blanched and chopped
½ tsp cornflour
½ tsp sesame oil
24 wonton wrappers
2 Tbsp crushed peanuts
1 spring onion, finely sliced
1 tsp sesame seeds, toasted
1 tsp chopped ginger
3 garlic cloves, chopped
½ tsp salt
1 tsp light soy sauce
1 tsp chilli powder
½ tsp crushed Sichuan peppercorns
4 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sugar
Wontons
½ tsp light soy
½ tsp sugar
5 Chinese cabbage leaves, blanched and chopped
½ tsp cornflour
½ tsp sesame oil
24 wonton wrappers
2 Tbsp crushed peanuts
1 spring onion, finely sliced
1 tsp sesame seeds, toasted
1 tsp chopped ginger
3 garlic cloves, chopped
½ tsp salt
1 tsp light soy sauce
1 tsp chilli powder
½ tsp crushed Sichuan peppercorns
4 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sugar
In a bowl, combine the pork mince, soy sauce, salt, sugar and 2 Tbsp of water and marinate for 15 minutes.
To make the red oil, mix the ginger, garlic, salt, soy sauce, chilli powder and crushed peppercorns in a heatproof bowl. Heat the oils in a frypan then pour into the bowl, coating the other ingredients. Stir in the sugar and sesame seeds and set aside.
To make the filling, take the marinated pork mixture and add the cabbage, cornflour and sesame oil – mixing until well combined.
Take each wonton wrapper and place ½ tbsp of the filling in the centre. Fold over twice to form a triangle, then fold again, pressing firmly with a little water to seal the wontons.
Bring a large pot of water to the boil, then in batches, add the wontons and cook for 3-4 minutes until they begin to float.
To serve, transfer the wontons to a bowl and drizzle with the red oil. Sprinkle over crushed peanuts and spring onion.
These wontons are made with delicious New Zealand pork and a perfect for dipping in the spicy sauce.
150g NZ Pork Mince
Wontons
½ tsp light soy
½ tsp sugar
5 Chinese cabbage leaves, blanched and chopped
½ tsp cornflour
½ tsp sesame oil
24 wonton wrappers
2 Tbsp crushed peanuts
1 spring onion, finely sliced
1 tsp sesame seeds, toasted
1 tsp chopped ginger
3 garlic cloves, chopped
½ tsp salt
1 tsp light soy sauce
1 tsp chilli powder
½ tsp crushed Sichuan peppercorns
4 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sugar
In a bowl, combine the pork mince, soy sauce, salt, sugar and 2 Tbsp of water and marinate for 15 minutes.
To make the red oil, mix the ginger, garlic, salt, soy sauce, chilli powder and crushed peppercorns in a heatproof bowl. Heat the oils in a frypan then pour into the bowl, coating the other ingredients. Stir in the sugar and sesame seeds and set aside.
To make the filling, take the marinated pork mixture and add the cabbage, cornflour and sesame oil – mixing until well combined.
Take each wonton wrapper and place ½ tbsp of the filling in the centre. Fold over twice to form a triangle, then fold again, pressing firmly with a little water to seal the wontons.
Bring a large pot of water to the boil, then in batches, add the wontons and cook for 3-4 minutes until they begin to float.
To serve, transfer the wontons to a bowl and drizzle with the red oil. Sprinkle over crushed peanuts and spring onion.
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