About this recipe:This recipe makes a huge batch - around 150 wontons. The great thing is you can freeze them. Wonton noodle soup is a traditional Cantonese meal served as a hearty breakfast or lunch. These wontons, made from seasoned pork and prawns, are the actual dumplings served with noodles and chicken stock. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavour. The wrappers or skins are smaller than spring roll wrappers and can be bought fresh or frozen from Asian shops.
450g (1 lb) lean minced pork
400g (14 oz) prawns - peeled, deveined, and coarsely chopped
5 dried black or shiitake mushrooms, reconstituted in hot water and chopped
3 spring onions, finely chopped
2 tablespoons soy sauce
1 1/2 teaspoons salt
3 tablespoons dashi (dried fish flakes) (optional)
Packets of wonton wrappers
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Method Prep:2hr › Cook:10min › Ready in:2hr10min
Pass mushrooms and liquid through a sieve to collect mushrooms; discard liquid. Pat mushrooms dry with kitchen roll and chop.
Place pork, prawns, mushrooms, spring onion, egg, soy sauce, salt and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
Have a bowl of lukewarm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaped teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling and towards the opposite corner about half way, making sure the filling is securely enclosed.
Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of an old-fashioned nurse's hat.
Place wontons on baking trays while you work, keeping them covered with a damp tea towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.