Wan Tan with cauliflower filling

Ingredients for 1 servings:

• 200 g wheat flour type 1050
• 8 g soup powder, with mushroom flavor
• 90 g water, lukewarm
• 3 tbsp sunflower oil
• 160 g cauliflower
• 10 g ginger, fresh or frozen
• 3 garlic cloves
• 100 g ricotta
• 1 m.-sized egg(s)
• 1 tsp hoisin sauce
• 1 tbsp tapioca flour
• 1 tbsp celery, fresh or frozen
• 4 g chicken stock powder (strong bouillon)
• ½ tsp black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp sugar
• 1 tbsp sunflower oil
• e.g. frying oil
• n. B. Sweet and sour hot sauce, Thai style 4 (see my recipes in the database)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

a popular Cantonese side dish to meat dishes or as a snack with dip, makes about 20 pieces

The very thin spring roll wrappers available commercially as frozen products are less suitable for this type of wonton. They tend to burst when fried. Heat the water for the batter until lukewarm and knead it with the remaining ingredients until a smooth dough forms. Dust with flour and wrap airtight in plastic wrap. Let it mature in the refrigerator for 1 hour. Meanwhile, trim 2 cm off the bottom of the cauliflower. Separate the florets and chop them. Peel and chop the stalks. Rinse all parts thoroughly in a sieve and blanch in as little salted water as possible for 3 minutes. Strain and place on a fresh tea towel to dry. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Cut the fresh, washed, and peeled ginger crosswise into thin slices and then cut these into small cubes. Weigh the frozen goods and thaw them. Weigh the ricotta, separate the egg, and mix the egg yolk with all the ingredients, from hoisin sauce to sunflower oil. Chop the cauliflower in a food processor (Moulinex or similar) and mix with the ginger to make the wonton filling. Chill in the refrigerator until ready to use. Mix one tablespoon of egg white with 2 tablespoons of water and a pinch of salt to make the glue. Keep a small brush at hand. Remove the dough from the refrigerator. Lightly flour the work surface. Stir in 2 tablespoons of flour, shape into a roll about 30 cm long, and cut this into 4 roughly equal pieces. Flatten the pieces and roll out to a thickness of about 1.5 mm using a rolling pin, or better still, a hand-operated pasta machine up to speed 3. Cut the 4 dough pieces into dough shells using a cutter with a diameter of about 8 cm. The amount specified in the recipe should yield 20 wontons. Finally, roll out the wontons slightly oval. Place one sheet in front of you. Place a heaped teaspoon of the filling slightly below the middle, spread glue on the bottom half of the leaf along the edge, fold the top part of the leaf down over the filling and press down lightly. Flatten the filling slightly so that the air escapes. Then dip the tines of a fork in flour and use the fork to firmly seal the edge. This creates a pattern as shown in the photo. Use up all of the filling in this way. Pour about 1 cm of frying oil into a large pan, heat it up and fry the raw wontons in batches until golden brown on both sides. Drain on kitchen paper and serve while still warm. Note: Spring roll sauce or, better yet, the Thai sauce mentioned above is a good dip.