Summary

Ingredients

• 300 g minced pork, lean, fine
• 1 carrot (s), finely grated
• 1 egg (s)
• 2 clove (s) garlic, very finely chopped
• 3 spring onion (s), Thai, finely chopped
• 2 large coriander root (s), cleaned and very finely chopped
• 1 tablespoon ginger, very finely chopped
• 1 tablespoon lemongrass, just the fleshy end, very finely chopped
• 10 stalks coriander green, finely chopped with the stalk
• 2 pinches sugar
• 2 tablespoon fish sauce, or a little more
• Pepper, black, freshly ground
• possibly salt
• 1 packet WanTan leaves, frozen, thawed

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Instructions

1. Knead all ingredients to a homogeneous mass and put in the refrigerator for about 2 hours. Then, if necessary, season with fish sauce and / or salt.
2. Place a sheet of pasta on a board, moisten two sides of the edge well with a finger dipped in water, put a teaspoon of the filling in the middle and close diagonally. Take the air out of the sides and press the edges firmly together. Fold in the wings of the triangle that has been created and glue them together with a dab of water.
3. Place the pouches next to each other on bread paper until further use and cover with foil so that the thin edges do not dry out.
4. The Wantan are ideal for the Chinese fondue or as a soup for a beef or chicken broth with strips of vegetables. They cook in the simmering soup for about 4 minutes.
5. Those who like the broth particularly clear can cook the bags in an extra pot with broth.
6. As a variation, you can also use raw, finely chopped prawns or a mixture of both.
7. Annotation:
8. The filling is not Thai, because Thai fillings are usually relatively little seasoned, but the soup is even more so. I have now packed the aromas of the soup into the bags. This makes them suitable as a crossover soup.
9. If you want, you can also deep-fry the pouches.