Wonton Dumplings story
We are closer and closer to the autmn, where this beauty may cheer you up. Yes, perfect time to have nice warm aromatic broth with wonton dumplings. All you neeed, good quality wonton skin from your local Asian food store and good fillings. Let´s have a sip!
Filling for Wonton Dumplings
1 pk (250g) wonton skin
Filling:
100 g langustines tail, fine minced with knive
150 g ground pork, minced with knives
1 large pinch of salt and ground pepper
20 ml soy sauce
2 tbsp green spring onion, chopped
10 g sake (Ozeki)
1 tsp sugar
1 tsp fine chopped chilli
1 tsp fine chopped chives
2 tsp sesame oil
1 tbsp ginger juice
1 pc cloves of garlic
1 egg white, beaten lightly
Method (Filling for Wonton Dumplings)
Put the shrimps and pork in a large bowl add salt and pepper, mix well. Using your hand or wooden spoon add all the other filling ingredients into srimp/pork mixture. Cove the bowl with plastic wrap and chill for at least 25 min.
Aromatic soup/broth
0.5 l fish stock (our signature is made of Sterling White Halibut)
20 g soy sauce (tamarind gluten-free soy is no problem)
45 g mirin
5 g sesame oil
5 g black pepper
5 g caster sugar
Method (Aromatic soup/broth)
Put fish stock, soy sauce, mirin, sugar and sesame oil in a large pot and bring to a simmer over medium heat. Season with pepper salt if needed.
