Personally I'm a big fan of the freezer, and love to have a big cook-up day every month or so and make a whole batch of different goodies to freeze, in anticipation of lazy days ahead. Wontons are a definite favourite at our place, but not being a massive fan of pork I tend to opt for chicken. This recipe will work fine with either protein though, so go with whichever you prefer.
Versatile little suckers; you can deep-fry or steam them as a starter or cheeky snack, or pop a few into an asian-style broth to jazz up a soup.
500g free range chicken (or pork) mince
1/2 tsp minced or finely grated ginger
1 tsp chilli garlic sauce
100g water chestnuts, finely chopped
1 tbsp coriander stalks, washed and finely chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp white pepper
270g (pack of 40) wonton skins
You'll also need a small bowl of water on hand, a plastic container suitable for use in the freezer and some baking paper.
To make the filling, simply combine all the ingredients together in a mixing bowl, and give it a really good scrunch up with your hands. Don't mess about with a wooden spoon or anything – just get right in there and get dirty.
First step, take a teaspoon of the chicken mix, and place it in the centre of a wonton skin.
Dip your finger in the water and slightly wet two sides, then fold it over to form a triangle. Carefully push out any air so it doesn't burst when you cook it.
Turn the triangle so the top point is facing you, wet one of the end points, then fold and squash the ends together.
Then flip the top point up, so it forms a little boat shape, like so:
Repeat this process until you run out of wonton skins, then layer them up in a plastic container, with baking paper in between each layer so they don't stick. I like to freeze mine in layers of 10, as I tend to make soup most of the time for myself and Mr B, and five each works out nicely.
Stored correctly, these will last for a month or so in the freezer, if you can resist eating them all at once!