Caroline Moran Food & Drink

CHRISTMAS dinner and leftovers SCHOOL OF WOK STYLE

CHRISTMAS dinner and leftovers SCHOOL OF WOK STYLE
At this point in the season many of you may have already settled on what dishes will make their appearance at your Christmas dinner table. Whether it's the traditional dish you cook every year, or a new recipe you've tagged in your favourite food magazine or blog, it's a time of year to look forward to. No matter what you are planning to cook, at this stage we are all counting down the days until we stop working, and can remain in our pj's until noon without any guilt or explanations required, celebrating in our own special way with friends and family.
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CHRISTMAS dinner and leftovers SCHOOL OF WOK STYLE
At this point in the season many of you may have already settled on what dishes will make their appearance at your Christmas dinner table. Whether it's the traditional dish you cook every year, or a new recipe you've tagged in your favourite food magazine or blog, it's a time of year to look forward to. No matter what you are planning to cook, at this stage we are all counting down the days until we stop working, and can remain in our pj's until noon without any guilt or explanations required, celebrating in our own special way with friends and family.
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Servings
4 people
Servings
4 people
Ingredients
Wonton ingredients
  • 3 Brussell sprouts
  • Chinese chives
  • water chestnuts
  • 3 Chinese mushrooms soaked in hot water over night
  • carrots
  • 1 Garlic clove
  • 2 Spring onions
  • 15 - 20 wonton pastries
Marinade
  • 2 tbsp Light soy sauce
  • pinch of sugar
  • sesame oil to cover
Dipping Sauce
  • Sweet chilli sauce
Instructions
The Filling
  1. Finely chop the vegetables and place in a large prep bowl
  2. Season with soy sauce, a pinch of sugar and cover with sesame oil and mix well.
The Folding
  1. Place 1 tsp filling in the centre of the pastry, laying the pastry like a diamond in front of you.
  2. Using the tip of your finger wet all sides of the pastry with cold water
  3. Fold bottom corner over the filling to the top corner and press pastry down to seal all sides (to form a triangle)
  4. Holding the base of the filling with your thumbs, pull the two opposite corners of the triangle towards each other, overlap the ends and then press together to form a 'trough' shape
  5. Place aside and fold all wontons the same way
Cooking
  1. Deep fry the wontons in batches at 180°C until golden brown. They usually start to float once cooked as there will be air inside the parcels
  2. Serve with sweet chilli sauce on the side. Enjoy!
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