Shepherd’s Purse & Pork Wontons

with chilli oil & peanut & sesame sauce

Shepherd’s Purse & Pork Wontons

with chilli oil & peanut & sesame sauce
Makes 10-12 Wontons
Wonton Fillings

Combine all ingredients and mix well. Keep in the fridge until ready to use.

Wonton Skin

Combine flour, eggs and salt in a large bowl and mix well. Slowly add water to the flour mixture and mix well until the flour mixture forms a dough. Cover the bowl with cling wrap and rest for 10 minutes.

Dust your worktop with flour, remove the dough from the bowl and knead until smooth. Rest the dough for 15 minutes.

Once rested, cut the dough into small pieces, approximately 10-11g each. Press each bit and roll to form a small round disk. Place in fridge until ready to use.

Peanut & Sesame Sauce

Combine all ingredients and set aside until use.

To Assemble

Place 1 heaped teaspoon of filling onto each wonton skin. Moisten the edges with water and fold edges over. Roll edges slightly to seal the fillings. Set dumplings aside on a lightly floured surface.

To Cook

Bring a large pot of water to boil. Add dumplings then stir so the dumplings don’t stick together. Bring the water back to a boil. As soon as the dumplings start to float on top, add 1⁄2 cup of cold water. Repeat this one more time and then remove dumplings with a strainer.

To Serve

Carefully place the dumplings on a plate individually. Dress the dumplings with peanut and sesame sauce and drizzle with chilli oil.

Garnish with chopped cucumber and sprinkle with sesame seeds.

CHEF’S TIP: You can make your own chilli oil by combining chilli flakes and olive oil and leaving to infuse.

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