This is an extremely overdue post due to the lack of time and energy. The past week was simply crazy with the mother-in-law on a 2-week vacation and me having to play the role of a stay-at-home-mum on certain days and a working-mum on other days. Draining when I need to live 2 days in 1. One more week to go before life goes back to normal.
In a short span of 7 days, I have attempted making wontons twice. The beauty of this dish is that I can freeze the wontons after wrapping and simply throw them in boiling water minutes before serving, without even the need to thaw them. Simple enough for the maid to manage and I don't have to worry that the kids will be having the same menu for lunch (the maid lacks creativity when it comes to meal planning!).
Ingredients:
- 30 wonton wrappers
- 1 knob of fresh ginger (crushed)
- 200 gm minced pork
- 1/2 egg (beaten)
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- Pepper
- 50ml cold chicken stock
Preparation:
- Soak crushed ginger in chicken stock for 5 minutes and discard ginger thereafter.
- Mix together minced pork, egg, sesame oil, light soy sauce and a dash of white pepper.
- Add chicken stock in stages while mixing.
- Place 1 teaspoon of filing in centre of wonton wrapper. Fold wonton skin diagonally and seal two sides together with a bit of water. Repeat steps for all wonton wrappers.
- Cook wontons in boiling water. Cooked wontons will rise to surface of water.
Number of Servings: 30 wontons
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