Gather the troops – they’re helping you make wontons! Making these is cooking therapy at its absolute best… assemble your people, get everything ready, then have a ton of fun folding – they taste all the better being homemade. The dish is a different take on a Chinese classic: silky pork dumplings infused with Marion’s Kitchen Thai Green Curry Paste, then served with a rich, sweetish, limey coconut cream sauce and scattered with chilli and fried shallots. So. Darned. Good.
PREP TIME
1 hour
COOK TIME
10 minutes
SERVES
4 (makes about 50)
Ingredients
100g (3.5 oz) dried shiitake mushrooms
1 tbsp vegetable oil
1 onion, finely chopped
1/4 cup Marion’s Kitchen Thai Green Curry Paste
1½ tbsp fish sauce
salt and ground white pepper, to taste
500g (1 lb) pork mince
50 wonton wrappers (approximately)
2 thin spring onions, trimmed, finely shredded
1 large makrut lime leaf, destemmed, finely shredded
2 medium green chillies, finely sliced (or to taste)
2 tbsp finely shredded young ginger (optional)
crispy fried shallots, to taste
Coconut lime sauce
1 cup coconut cream
2 makrut lime leaves, scrunched
lemongrass stalk, bruised well
1/4 cup water
2 tbsp fish sauce
1½ tbsp palm sugar
¼ cup lime juice
Steps
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Soak the shiitake mushrooms in some hot water for 15 minutes until softened. Remove and discard the stems, then very finely chop the mushrooms.
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Heat the oil over medium heat in a small saucepan. Add the onion and cook, stirring often, for 3 minutes or until starting to soften. Add the mushrooms, cook for another 2 minutes or until the mushrooms and onion are soft. Add the curry paste and cook for 1-2 minutes or until fragrant. Transfer to a bowl, stir in the fish sauce, season with salt and white pepper to taste, then cool to room temperature. Add the pork mince and mix to combine.
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Working with one wrapper at a time, place a heaped teaspoonful of the pork mixture in the middle of each wrapper. Using your finger, lightly spread a little water around two adjoining edges of the wrapper, then fold the wrapper over to form a triangle, pressing the edges together to firmly seal and press out any air pockets as you go. Holding the wonton so the pointed end is at the top, bring the two lower side-points of the triangle firmly over and around the front of the wonton, sealing them tightly in the middle; there will be ‘tails’ crossing over each other and the filling should be round and quite tight and bulgy in the middle where the filling is. Repeat until all the filing and wrappers are used.
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Bring a large saucepan of water to the boil for the wontons.
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While the water comes to the boil, make the coconut sauce. Combine all the ingredients except the lime juice in a small saucepan, then bring to a simmer, stirring to dissolve the sugar. Turn off the heat, then add the lime juice and keep warm. Remove and discard the lemongrass stalk and the lime leaves.
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Add half the wontons to the boiling water, then bring the water back to the boil. Cook the wontons for 2 minutes, or until the filling is cooked through, then remove using a large skimmer and drain well. Repeat with remaining wontons. Divide among bowls. Spoon over the sauce, then scatter with spring onion, chilli, young ginger and fried shallots to taste. Serve.
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