Pork & Bok Choy Wonton with Homemade Chilli Soy Sauce
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It is not so hard as you think to create homemade wontons. This is a simple recipe that can prepared in advance and really enjoyed.
: 30 minutes
: 20 minutes
: 24-26 dumplings
250g pork mince
250g bok choy, washed, trimmed, halved lengthwise
2 tsp premium oyster sauce
1 tsp chicken powder
1 tsp soy sauce
1 tsp ginger ground
1 tsp sugar
1 egg white
1 tsp Chinese cooking wine
1/4 tsp sesame oil
30 pieces of wonton skin
3-4 cups water
1 tsp vegetable oil
1 tsp chicken powder
1 tsp premium oyster sauce
Salt and pepper
Sliced spring onion
Homemade chilli soy sauce
1 cup mix chilli, trimmed, chopped
1 tbsp finely chopped garlic
1 cup premium soy sauce
2 tsp rice vinegar
1 tbsp peanut oil
Cook bok choy in boiling water for 1 minute. This helps soften the vegetable.
Rinse in cool water and drain.
Finely chop the softened bok choy.
Press chopped bok choy in a mesh strainer to remove excess water. This is crucial to make a nice filling.
In a mixing bowl, add pork mince, chopped bok choy and all other filling ingredients, mix thoroughly to form a sticky filling.
Place approximately 1 tsp to 1 1/2 tsp filling into the centre of a wonton skin. The authentic Cantonese wonton should have only a small spoon of filling.
Wet each edge with a little water.
Wrap into your desired form, no need to worry about the shape as long as it can be wrapped without any filling exposed.
Put some into the freezer if they cannot be consumed all at a time.
Cook wonton. In a deep pan, add 3-4 cups water, 1 tsp chicken powder, 1 tsp premium oyster sauce, some sliced ginger, some sliced spring onion, some salt and pepper, bring to a boil.
Add the wrapped wonton, use a spoon or chopsticks to separate occasionally, cook for 4 minutes.
Add some pak choy (it is different from bok choy) or your favourite Asian greens, cook for another 3 minutes until all the wontons float to the top.
Transfer and arrange the cooked veggies and wontons on a plate/bowl.
Prepare chilli soy sauce.
Heat 1 tbsp peanut oil in a saucepan over high heat, add chopped chilli and chopped garlic, saute for 1-2 minutes, add 1 cup premium soy sauce and 2 tsp rice vinegar. Bring to a simmer.
Turn off heat. Allow to cool. Store in an airtight bottle. If you store in the fridge, it can last for a few months.
Drizzle with some homemade chilli sauce.
Serve hot. If you can't eat spicy food, just enjoy them in a bowl of broth.
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This seems so authentic & yummy! I didn't know bok choy was in wonton... we've just been putting spring onion in them. The broth sounds very tasty too. Want to give this a definite try soon. c&c
Thanks for your liking. Bok Choy is quite popular, we also use watercress, Chinese cabbage or spinach.
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