The Year of The Dog is about to kick off, and so too will many celebrations around Australia and across the world. Take some time out, relax with family and friends, and indulge in some traditional Chinese cuisine (but don’t indulge too much if you plan on keeping that new year resolution). Dumplings!
These wontons are a staple of Lunar New Year celebrations. Typically eaten on the eve of the new year, they can be filled with pork, prawns, spring onion and many other types of meats and vegetables. Some traditions involve hiding a coin in a random wonton, with the finder receiving great financial luck for the next year. (Note: swallowing the coin does not increase luck).
Prep time: 22 minutes
Cook time: 5 minutes
- 250g chopped pork belly
- 100g raw prawn meat
- 1 tbsp finely chopped spring onion
- 3 cloves of crushed garlic
- ½ tsp light soy sauce
- 1 tsp Shao Xing wine
- ¼ tsp caster sugar
- A pinch of salt
- 20 fresh wonton pastry wrappers (or make your own, we dare you)
- 1 egg, beaten
1. Combine all filling ingredients in food processor, pulsing to create a coarse paste.
2. Lay out a wonton wrapper and place a teaspoon of paste in the centre.
3. Lightly coat the edges with beaten egg.
4. Folding the wrapper diagonally in half, firmly enclose the paste.
5. Grab the two longer ends of the wrapper and bring them together to make a tortellini shape.
6. Repeat steps 2-5 to prepare 20+ wontons.
7. Bring a large saucepan of water to boil and cook wontons for five minutes until fully cooked through. Drain and serve.
Recipe inspired by Adam Liaw's Dry Wonton Noodles.
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