Crispy Sesame Wontons
Crispy Sesame Wontons
Makes: 20+ wontons
Dietary: Vegan Option if using egg free wonton pastry
Ingredients:
- 100g white cabbage
- 1 medium carrot (60g)
- Half a red pepper (60g)
- 2 spring onions
- 1” ginger-finely chopped
- 2 garlic cloves-finely chopped
- Chilli to taste
- 1 tsp Toasted Sesame oil
- 1 tsp sesame seeds
- 1 tsp Shoyu Wonton wrappers- square or round approx. 5cm width.
- 1 tbsp Corn flour and enough water to form a paste (double cream consistency)
Dipping sauce:
- 4 tbsp plum sauce
- 2-4 hot chillies, finely chopped
- 2 tbsp wine vinegar
- 2 tbsp Shoyu
- 1 tbsp sugar (jaggery/palm sugar or soft brown sugar)
- Juice and zest of a lime
Method:
To make the dipping sauce:
- Combine all of the dipping sauce ingredients and taste.
- Adjust the sugar, shoyu, chilli, and lime as needed.
To make the filling:
- Shred the cabbage, carrots, pepper and onions either by hand with a sharp knife, with a grater or in a food processor.
- Mix the sliced ingredients together in a bowl and add the chopped garlic and ginger, the chilli, sesame seeds and chopped coriander.
- Taste and add the sesame oil, shoyu and lime juice to taste.
- Place the filling in a colander lined with kitchen paper and squeeze gently to get rid of any excess liquid. This will make the wontons spit when they cook.
To make the wontons:
- Mix together the corn flour and water in a small bowl. This will act as a glue to seal your wontons together.
- Take a wonton sheet and place about 1 tablespoon of the filling in the centre of the pastry.
- Using a clean finger or pastry brush, paint a line of the corn flour paste around the edges of the wonton.
- Pick the pastry up and bring the edges together so that you form a triangle if you are using square pastry or a half moon if you are using round.
- Press the edges together to seal them well and try to squeeze out any air bubbles as you go.
- If you are using square pastry you can make them more decorative by sticking the two points of the triangle together with a little more corn flour paste. They will look like tortellini.
- Place the finished wontons on a clean tray sprinkled with a little corn flour.
To cook the wontons:
- When you have made as many wontons as you can from the filling heat a large wok or frying pan with a lid and add a splash of sesame oil (or sunflower, vegetable or rapeseed, just not olive oil!) add about half of the wontons and let them crisp up on one side before turning over.
- Fry the wontons until they are crispy all over and then add a splash of stock or water and place the lid on top so the wontons steam.
- Set the cooked wontons to one side and cook the remaining wontons in the same way.
Tips:
- Wonton Pastry is available fresh or frozen in ready-made circles or squares from Asian stores.
- Many contain egg so be careful if you want to make these vegan.