The Sweet Chili Sauce dip adds a contrast to these and enhances the overall flavour.
Ingredients –
package of wonton wraps
2 tbsp (30 ml) cornstarch
1/4 cup (60 ml) water
2 tbsp (30 ml) olive or vegetable oil
2 tsp (10 ml) ginger, minced
1 garlic clove, crushed
1 lb (454 g) ground pork, beef or shrimp
Filling –
2 cups (500 ml) spinach
2 1/2 cups (625 ml) shredded cabbage or coleslaw
3 green onions, diced
1/2 cup (120 ml) bamboo shoots, chopped
2 tsp (10 ml) ginger, minced
2 garlic clove, crushed
3/4 cup (180 ml) water chestnuts, diced
1 tsp (5 ml) Chinese Five Spice
salt and pepper, to taste
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) sesame oil
Preparation –
- Prepare filling ingredients in a bowl (except soy sauce and sesame oil). Set aside.
- Heat olive oil and sauté minced ginger and crushed garlic slightly, to soften, before adding ground pork, beef or shrimp. Continue cooking until almost done, but not completely.
- Add vegetables, mix together and sauté to desired tenderness.
- Add soy sauce and sesame oil to season just before removing from heat. Cool.
- Mix water and cornstarch. This will glue the edges of the wonton together for cooking.
- Place a teaspoon of the meat filling in the centre of each wonton wrapper.
- Next, using your finger, paint the edges of each wrapper with water and cornstarch mixture then gather the edges and pinch them together, so they look like a small sack (see photo).
- Bring a large pot of lightly salted water to a boil.
- Place 12 or so wontons at a time into boiling water. When they rise to the surface they are done.
- Remove wontons from water with slotted spoon.
Serve with sweet chili sauce.
NOTE: Sweet Chili Sauce is available at most major and many small grocery stores – usually in with Thai or Asian style cooking products.
Yields about 50 wontons