- 3-4 Kingfish fillets or meat of choice diced
- 3 Eggs
- 100g Chopped Lemongrass, fresh is best if not available, get them in a jar.
- 1 bunch Chopped Chives
- 1 bunch Chopped Coriander
- 1Tbs Minced Garlic
- 1Tbs Minced Ginger
- Fresh Chilli to taste
- 3Tbs Sesame oil
- 1Tbs Soy Sauce
- Salt and pepper
- 1 packet of Wonton wrapper
- Dice Kingfish or meat finely into a chunky paste.
- Dice all the herbs.
- Into a bowl add fish, garlic, ginger, chilli eggs, salt, pepper and chili, mix it well.
- Add herbs and sesame oil into mixture.
- If you have food processor, you can also put all the above ingredients into the food processor and pulse until its chunky paste.
- Now get everybody together, its Wonton making time!
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1 teaspoon of the filling in the middle of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
- There are a number of way to wrap the wontons. To make a triangle, just fold it diagonally and pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the picture below) pull all sides up and scrunch.
Cooking option 1 – with Bamboo Steamer Basket
- Line bamboo basket with baking paper. Put small holes in baking paper so steam can escape.
- Put bamboo in pot that covers it and add approx 5cm of cold water. Turn heat of medium-low and leave to cook.
- Check dumplings/wontons and cook until wrapper is see through.
- Cover the pot with cold water about 5cm.
Cooking Option 2 – Steam in pan
- Grab pan you have a lid for, place on medium low and drizzle a small amount of oil on bottom to ensure wontons don’t stick.
- Place wontons in pan and add a couple cm of water to base. Put lid on top and steam until cooked as per above.
Cooking Option 3 – Shallow Fry
- On medium high heat, heat approx 1cm-2cm of oil in pan until hot.
- Once hot, drop wontons in the oil and fry until cooked.
- Remove from oil and place on drip tray or use paper towels to remove excess oil.
- Sprinkle salt on top.
Serve the wontons hot with sauce of choice. Chinese sweet and sour, Thai sweet chili or Soy sauce are nice.