Won Tons

Won tons are another of my favourite dumplings. Eaten in soup, they're very flavoursome and yet light, but with the addition of noodles makes a great one-bowl lunch.

My mum taught me how to make these. When I was younger, myself, her, my sister and my grandmother would sit spooning the mixture into wrappers, wrapping them and generally getting very messy. I was never much good at folding the won tons (as you may be able to see!).

You'll need special won ton wrappers for this, which you can buy in Oriental supermarkets.


Won tons

To make about 25 dumplings

100gr minced pork

2 spring onions, finely chopped

3 - 4 rehydrated shiitake mushrooms, diced

1 inch ginger, finely chopped

1 1/2 tbsp oyster sauce

Large pinch of white pepper

Splash of soy sauce

1 tbsp cornflour

Mix the above ingredients thoroughly. Leave it to sit for about 15 minutes. Take a won ton wrapper in your hand, leaving the others well covered to prevent drying out. Place a teaspoon of the pork mix in the middle. Wet the edges and fold over into a rectangle. Squidge (yes, that's a techinical term) the mix so that there are no air bubbles. Turn the wrapper so that the mix is towards the top edge, then fold over again. Fold the sides round, wet and pinch to form a nurse's cap. This is a good picture guide. To cook, simmer in some water for 7 - 10 mins. Don't cook them in the soup stock as the flour dusting the wrappers will make it cloudy. Add to stock with or without noodles. These freeze very well, and can be cooked from frozen.