Ingredients:
(4 pers. as a part of a multicourse meal)
Filling:
150g ground pork +150g Prawn, roughly minced (Sichuan only Pork)
1 tsp. grated ginger
1 egg, beaten
1 tsp. Shaoxing wine
1 tsp. light soy sauce
1/2 tsp. sesame oil
1/4 tsp. salt
1/4 tsp. grounded white pepper
3 tbsp. finely sliced spring onion greens
250g package of wonton wrappers, 30 sheets (Square)
2 tbsp. finely chopped spring onion greens for topping
Spicy Sauce:
2 tbsp. light soy sauce
2 tbsp. Rice Vinegar
2 tbsp. chili oil
1 tbsp. sugar
1 to 2 cloves crushed garlic, optional
Instructions:
Filling:
Place the pork, prawn, ginger, egg, Shaoxing wine, light soy sauce, sesame oil, salt, white pepper and chopped spring onion in a large bowl and stir well.
Prepare a small bowl with water.
Take a wonton wrapper and lay it flat in one hand. Place 1 tsp of the pork prawn mixture into the center of the wrapper. Wet the edges of the wrapper with finger and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
Mix all the ingredients for spicy sauce. Set aside.
In the boiling water, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through. Takes 3 to 4 minutes.
Drain the wonton and place in the prepared serving bowls. Pour the sauce and top with some of the spring onion greens. Serve immediately.