In case you missed it, last Friday was Chinese New Year, and never one to pass up a chance for Chinese food, I planned a belated dinner for myself and Mr on Saturday. I’d fancied attempting homemade Chinese snacks and appetisers for a while, and what better time than this to whip up some wontons, potsticker dumplings and prawn toasts (a last minute addition to the menu)?
I duly instructed my ever-helpful husband to pop to the Chinese shop near his work to procure some wonton wrappers and dumpling sheets (although it seems these are actually really easy to make – oh well, I know for next time), and I made sure I had the rest of the necessary ingredients. It was a great chance to use my new Kenwood mini chopper, which I have been looking for an excuse to do for a few weeks.
They turned out very tasty, and I made some dipping sauces to go with them too. All in all a very pleasant starter, which we followed with hot and sour belly pork with sticky rice.
Steamed Vegetable Wontons and Prawn Potsticker Dumplings
1 carrot, coarsely grated
2 spring onions, finely sliced
1 clove garlic
1 tsp sesame oil
1/4 tsp caster sugar
1 tsp dark soy sauce
1 tsp Shaoxing rice wine
pinch dried red chilli flakes
1 tbsp finely chopped fresh coriander
squeeze lime juice
30g cooked prawns, chopped
6 wonton wrappers
4 dumpling sheets
1. Mix all the ingredients, apart from the coriander, lime and prawns in a bowl.
2. Divide between the wonton wrappers, placing a teaspoon in the centre of each. Moisten the edge of the wrappers with a little water and scrunch together. Cover with a damp cloth until ready to cook.
3. Mix the prawns, coriander and lime with the remaining vegetable mixture.
4. Place a teaspoon on each dumpling sheet, moisten the edge, and fold the top over, creating a semi-circular dumpling. Pinch the edge to seal.
5. To cook the potstickers, heat a little oil in a non-stick frying pan. Place the dumplings in the pan and reduce the heat. Cook until golden, then add 75ml of water and cover tightly with a lid. Simmer for about 10 minutes until the dumplings are well steamed and hot.
6. Meanwhile, put a sheet of baking paper in the basket of a steamer and add the wontons. Steam for 5 minutes until cooked through.
Fresh ginger, grated
Dark soy sauce
1/2 clove garlic
White wine vinegar
Pinch of caster sugar
Chilli flakes, or fresh chilli (to taste)
1. Mix the ginger and soy sauce, and leave to stew.
2. Place the white wine vinegar, caster sugar and chilli in a small dish, and heat (I microwaved it, but you could heat in a pan if you prefer) until the sugar dissolves. Leave to cool, then serve with the wontons and potsticker dumplings.
1 slice of bread, crusts removed
50g cooked prawns
1 spring onion
1 tsp sesame oil
1/2 clove garlic
1. Put all ingredients, apart from the bread and the sesame seeds, in a food processor and blend to a coarse paste.
2. Spread the paste on the bread, and sprinkle with the sesame seeds. Cut into triangles.
3. Heat a small amount of oil in a small non-stick pan, and place the triangles paste side down. Cook on a high heat until golden, then transfer to a hot oven, seed side up, until ready to serve.
I thought all the appetisers would be a bit of a pain to make, which is why I haven’t done it earlier, but actually it was really easy. I did cheat a little bit by not making separate fillings for the wontons and dumplings, but when it’s only for two, it didn’t really seem worth chopping up two lots of fillings. The addition of the prawns to the potstickers made them different enough for a trial run, but I would go to the extra trouble if I was cooking for guests. Also, I didn’t think to cover the sheets as they were defrosting (they were bought frozen) and so they dried out a little, which is why mine cracked – it didn’t affect the taste though!
I’m linking this post of with Honest Mum’s Tasty Tuesday. Her recipe for Pan-Fried Scallops with Chilli and Ginger sounds out of this world! I hope you take the time to have a look at some of the other delicious recipes from the world of cooking bloggers.