Wednesday, March 24, 2010

Wontons are a classic Chinese starter that consist of meat or vegetables cooked in filo pastry and served with an Oriental Dipping Sauce.

Following on from the Oriental Meatball recipe previously posted, these wontons use the same Oriental meatball mix, which is added to the filo wrappers and baked in the oven.

These are great served with a dipping, soy or sweet chili sauce.
The following recipe makes 18-20 wontons.

• 250g lean turkey mince (Extra lean beef or pork mince would also work well)
• 2 x slices of Weight watchers whole meal bread, blitzed with a hand blender (Approximately 55g) or 60g of Panko Japanese breadcrumbs
• 1 beef stock cube, crumbled (I know it's turkey, it just works!)
• 1 heaped teaspoon of fresh ginger, finely grated or blitzed with a hand blender
• 1 heaped teaspoon teaspoon of fresh garlic, finely grated or blitzed with a hand blender
• 3 spring onions. Washed, topped, tailed and finely sliced
• a small bunch of coriander, finely chopped
• 15g grated parmesan cheese (I know, I know... trust me!)
• 1 medium egg. Lightly beaten
• 2 teaspoons of light soy sauce
• 3-4 dashes of sesame sauce
• a couple of dashes of white pepper
• 4 sprays of Fry Light One Cal spray oil to line the baking tray
• 18-20 spring roll wrappers. Thawed if frozen and stored under a clean dry tea towel or cloth until you're ready to use them
• 1 medium egg. Lightly beaten.

  1. Heat the oven to 200°C and line a baking tray with tin foil and add the four sprays of spray oil to the tray.
  2. Add the turkey, breadcrumbs, stock cube, ginger, garlic, spring onions, coriander and parmesan cheese to a large bowl and combine, breaking the mince into smaller pieces. 
  3. Next, add the egg, soy sauce, sesame oil and white pepper and continue to mix well for a minute or so. If the mixture is a little dry, you can add a small splash of low fat milk. (If the mixture is too wet, you can add a few more breadcrumbs).
  4. Take a spring roll wrapper and place it one a clean dry plate or work service. Take a generous heaped teaspoon of the mince mixture and place it in the centre of the spring roll wrapper square. (See pictures below)
  5. Next , paint the sides of the square with the egg mix using a pastry brush or your finger.
  6. Next, take one corner of the sheet, then place your other hand about half way between the corner you are holding and the next point of the sheet. Carefully bring the edge over to the point you held, gathering the sheet together. Continue to bring the sides together  to form a rough, bag shape. Twist the middle slightly to lightly seal the wonton. Transfer to the foil lined tray, and press down a little, so they'll stand when cooked, while you get on with making the rest of the wontons.
  7. Paint the egg onto the outside of the wrappers, covering them lightly, wipe any pools of egg that drip onto the tray as it will cause the wontons to stick to the foil.
  8. Bake the wontons at the top shelf of the oven for approximately 7-8 minutes.
  9. Carefully remove the wontons from the oven and carefully turn them, taking care not to tear the base of the wontons. Lay them on their side and return the wontons to the oven for a further 7-8 minutes until they are golden brown. (You can give the wontons another shake half way through this second 7-8 minutes).
  10. Transfer the wontons to a warmed dish or serving plate and serve.
Place the filo square on a plate or work surface

Add the mince mixture

Paint the egg around the sides

Fold the sides up and gather to make a bag shape

Place on a foil lined tin

1 comment:

Anonymous said...

Truly scrummy!

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