Wonton or Thai Dim Sum
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 WanTan dough sheets (frozen)
- 250 g minced pork
- 60 g shrimp (s), raw peeled and 25 water chestnuts
- 1 clove garlic
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oil (sesame oil)
- 16 stalks chives to tie together
Print Recipe
Pin Recipe Instructions
- Thaw the frozen wantan leaves (available in the Asian shop) under a damp cloth.
- Put the minced meat in a bowl, chop the prawns and add them. Drain the water chestnuts, chop them up and add them too. Peel the garlic and add very finely chopped. Knead the mixture well and season with fish sauce, soy sauce, sesame oil, sugar and pepper.
- Put 1 tablespoon of the mixture in the center of each sheet of dough and moisten the edges of the sheets. Then pull the ends up and screw in a little and press firmly together. Knot the bundles together with 1 stalk of chives.
- Bring water to a boil in a saucepan and hang a sieve so that the sieve does not touch the water. Steam the wonton in it for about 12 minutes.
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