Pork and Leek Wontons in an Asian Broth
These soft pillows of juicy, meaty goodness is the perfect thing to eat when you’re craving something super tasty and satisfying.
They are wonderfully versatile and so worth all the fiddly work.
As a broth, the dish is fabulously pretty and comforting, but they are also great as Dim Sum. Frying the base of them in a little oil, after steaming, adds a wonderful crunch. As Dim Sum, I like to serve them with a ginger, chilli and soy dipping sauce. Simply mix one thumb of grated ginger to two tablespoons of soy sauce, one tablespoon of lime juice, one tablespoon of honey (or 2 teaspoons of caster sugar) freshly chopped chilli, a few drops of sesame oil and some chopped coriander (it’s also nice to add a tablespoon of toasted sesame seeds).
If you want to be really naughty, deep fry them – they go wonderfully crispy with a juicy-meaty centre (however, you will have to deep-fry them relatively slowly so as to give the filling a chance to cook through, but not so slow as to make them oily and saturated with fat).
As a less fiddly option, make the filling into meatballs – which go great in the Asian broth too. Simply roll the filling into golf-size balls, and fry in a little oil until golden and slightly crispy on the outside. As meatballs, they work really well as a starter, picnic food, or even served along with a salad
500g ground pork
1 large leek, finely chopped
½ onion, finely chopped
1 clove garlic, finely chipped
1 chilli, seeds removed and finely chopped
1tbls fish sauce
juice of half a lime
1tsp granulated sugar
½ tsp ground Szechuan peppercorns (or black pepper)
thumb of ginger, grated
1 tbls fresh coriander, finely chopped
1 egg, beaten
Fry the leeks, onion and garlic in a pan for 5 minutes, season with sallt. When the onion is translucent and the leeks begin to colour, remove from the hat and set aside to cool.
In a bowl, combine the remaining ingredients and the cooked, cooled leek and onion mixture. Mix till all the ingredients are combined.
To check seasoning, take about a tablespoon of the mince mixture and fry a small pattie in some oil. Taste, and, if necessary, adjust the seasoning.
Wonton Wrappers (you can use store-bought wonton wrappers)
2 cups flour
1 tsp. salt
¼ -1/2 cup water
Sift flour into a large bowl and make a well in the centre. Whisk together egg, salt and ¼ cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (You may need more or less then ½ cup, use your discretion. Keep in mind that you do not want it to be sticky.)
Knead the dough until it becomes smooth and pliable.
Let rest for 20 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out)
Divide dough in half. Keep one half covered while you roll out the other one on a surface lightly coated with cornstarch (if you use flour it may toughen it up).
I use a pasta machine to roll out the dough, but a rolling pin will work too, however try to roll the dough as thin as you can.
Cut into 9cm (3.5 inch) squares (You should be able to get approx. 12 wonton wrappers out of each half).
To assemble the wontons
Place about a tablespoon of the mince mixture on each wonton square.
Brush the perimeter of each square with water and fold the wonton into desired shape.
I fold corner-to-corner and then pinch the edges together to form a pyramid, alternatively you can fold the square to form a triangle and then pinch together the corners of the longest side of the triangle.
To cook the wontons
Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn’t touch water. Steam dumplings for 15 minutes. You can also use stainless-steal steamer over a pot of boling water.
To assemble the wonton broth
Place about 4 wontons into your steaming hot broth and garnish with chopped spring onion, chilli, micro coriander, and thinly sliced savoy cabbage. You can use any garnish of your choice such as, enoki mushrooms, bamboo shoots. You can find the recipe for the Asian broth here