Wonton with vegetable filling

Ingredients for 1 servings:

• 200 g wheat flour type 1050
• 8 g soup powder, with broccoli flavor
• 90 g water, lukewarm
• 3 tbsp sunflower oil
• 40 g carrot(s)
• 40 g pak choi
• 30 g pepper, red, long, mild
• 30 g white cabbage
• 20 g ginger, fresh or frozen
• 3 medium-sized garlic cloves
• 100 g ricotta
• 1 m.-sized egg(s)
• 1 tsp oyster sauce (saus tiram)
• 2 tbsp tapioca flour
• 1 tbsp celery, fresh or frozen
• 4 g chicken stock
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• ½ tsp mace
• 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. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 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 Wan Tan

Commercially available wontons are very thin and tend to burst when filled with vegetables. Warm the water for the dough until lukewarm and knead it with the remaining ingredients until a smooth dough forms, dust with flour, and wrap in airtight plastic wrap. Let it rest in the refrigerator for 1 hour. Meanwhile, wash and trim the vegetables and chop or finely chop them. Mix with the salt and let it rest for 15 minutes. Squeeze out the salty vegetable water by hand and fluff the vegetables up again. Meanwhile, weigh the ricotta, separate the egg, and mix the egg yolk with all the ingredients, from oyster sauce to sunflower oil. Add it to the filling with the prepared vegetables and mix. Chill in the refrigerator until ready to use. Mix one tablespoon of the egg white with two tablespoons of water and a pinch of salt to make the glue. Have a small brush ready. Remove the wonton dough from the refrigerator. Lightly flour the work surface. Stir in two tablespoons of flour, shape it into a roll about 30 cm long, and cut it into four roughly equal pieces. Flatten the pieces and roll them out to a thickness of approximately 1.5 mm using a rolling pin, or better yet, with a hand-operated pasta machine up to level 3. Use a cutter to cut the 4 dough pieces into dough wrappers with a diameter of approximately 8 cm. The amount specified in the recipe should yield 20 wrappers. Finally, roll the wrappers out into a slightly oval shape. Place a wonton wrapper in front of you. Place a heaped teaspoon of the filling just below the center, spread glue on the bottom half of the wonton along the edge, fold the top half down over the filling and press down lightly. Flatten the filling slightly to allow the air to escape. Then dip the tines of a fork in flour and firmly seal the edge with the fork. 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, and fry the raw wontons in batches until golden brown on both sides. Drain on kitchen paper and serve warm. Note: Spring roll sauce or, even better, the Thai sauce mentioned above are suitable as a dip.