John Myers
Ingredients for 1 servings:
- 300 g minced pork, lean, fine
- 1 m.-sized carrot(s), finely grated
- 1 egg(s)
- 2 garlic cloves, very finely chopped
- 3 spring onions, Thai, finely chopped
- 2 large coriander roots, cleaned and very finely chopped
- 1 tbsp ginger, very finely chopped
- 1 tbsp lemongrass, fleshy end only, very finely chopped
- 10 stalks of coriander, finely chopped with stalks
- 2 pinches of sugar
- 2 tbsp fish sauce, or a little more
- Black pepper, freshly ground
- possibly salt
- 1 package of WanTan wrappers, frozen, thawed
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
suitable for the Dutch oven, fondue and as a crossover soup garnish, makes approx. 50 pieces
Knead all ingredients into a smooth paste and refrigerate for about 2 hours. Then season with fish sauce and/or salt, if desired. Place one noodle sheet at a time on a board, thoroughly moisten two edges with a finger dipped in water, place a teaspoon of filling in the center, and fold it diagonally. Make sure to expel any air from the sides and press the edges together firmly. Fold in the “wings” of the resulting triangle and seal them with a dab of water. Place the wontons next to each other on parchment paper until ready to use and cover with foil to prevent the thin edges from drying out. The wontons are perfect for Chinese fondue or as a soup garnish for beef or chicken broth with strips of vegetables. Cook them in the gently simmering soup for about 4 minutes. If you prefer a particularly clear broth, cook the wontons in a separate pot of broth. As a variation, you can also use raw, finely chopped shrimp, or a mixture of both. Note: The filling isn’t Thai, as Thai fillings are generally relatively lightly spiced, while the soup is all the more so. I’ve packed the soup flavors into the pouches. This makes them ideal as a crossover soup garnish. If you’d like, you can also deep-fry the pouches.
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