I am definitely these two things: impatient and a little bit clumsy. I’m also constantly starving for pot sticker dumplings. If you’re anything like me you probably love dumplings, but wince at the thought of creating those beautifully pleated edges. Solution: Pot sticker wontons. Approximately one billion times easier to wrap and just as delicious. Add some cold beer and some dipping sauces and you’re on the way to true dinner happiness.
These also freeze beautifully and I can tell you there is nothing like being on the tired bus ride home after work and remembering that you’ve got them tucked away in there, ready for a quick defrost and a frizzle in a hot pan. Nothing. It will make you smile to yourself for the rest of the bus ride. Call ahead and get someone to put beer in the fridge. And warm your slippers.
You will need:
1 large non stick pan with a fitted glass lid
1 packet of wonton wrappers (these are the thin yellowish square ones and they’re available in Asian grocers and some good corner stores. Normally frozen)
400g of pork mince
150g peeled green prawn meat
1 small bunch garlic chives
1 good slug of soy sauce
1 teaspoon sesame oil
1 small can water chestnuts
1 bunch spring onions (for garnish only)
Peanut oil (for frying)
Warm water in a cup
Your dipping sauce of choice (brown/black vinegar/oyster sauce/soy/chili)
I use the above as a base and then add whatever other variables I have at the time. Dried Chinese mushrooms are nice. As are grated carrot and other veggies. I sometimes add grated ginger also.
Put all ingredients ( bar the peanut oil and spring onions) in a food processor to combine. Don’t overwhizz. You still want to see some chunks of water chestnut.
Scoop a teaspoonful of the mixture into your waiting (defrosted) wonton wrapper. Dip your finger in the warm water and dab each corner of the wrapper lightly. Draw opposite corners together and overlap like a little parcel. Place on a large tray or board covered with grease proof paper. The mixture should get you between 35 -45 wontons depending on how generous you are with the filling.
Heat a drizzle of peanut oil in large non-stick pan over a medium heat. If it’s too hot the bottom of the wonton will burn before the rest of it cooks properly, so watch your first batch carefully and adjust the heat accordingly. Place about ten of your little parcels folded side down in the hot oil. Then right away add a 1/4 cup of water and put a lid on the pan to seal in the steam. Wait five minutes. After five minutes the bottoms should be golden crisp and the tops should be cooked and wrinkled.
Serve immediately with the chopped spring onions and dipping sauces.
A note on dipping sauces – Dave suggests infusing the brown/black vinegar (like Chinkiang) with some of the spring onion, chilli and ginger for a bit beforehand.
Happy face stuffing! x
ps- I sent this post to my editor (aka Pip) to have a bit of a read and she kindly pointed out that wonton was spelled incorrectly. Startling news, seeing as I have always until now thought that the correct spelling was… wanton! Wonton just looks weird to me now…