10g garlic chives or coriander leaves, sliced into 3cm pieces, to garnish (optional)
For dipping sauce
2 garlic cloves, finely chopped
2 bird’s eye chillies, thinly sliced
2tsp brown sugar
1tbsp black vinegar or apple cider vinegar
2tbsp light soy sauce
1tbsp crispy chilli oil
Method
Mix together all the ingredients
for the dipping sauce in a bowl.
Add the pork to another
bowl with the prawns, water
chestnuts, spring onions,
edamame beans, oyster sauce,
sugar, a pinch sea salt and the
white pepper and mix well.
Lightly dust a plate with the
cornflour. Fill a cup with water.
To form the dumplings, place
a wrapper on to the palm of
your hand and dollop 1 heaped
tsp filling into the middle.
Moisten the edges of the
wrapper with water. Fold the
wonton wrapper over into a
triangle while pushing the air
out of the filling, then pinch the
wrapper together to form a
sack. Pinch and fan out the top
to seal, then place on the
prepared plate. Repeat until
you have used up all the filling.
To cook the wontons, bring a
large pan of water to the boil,
then gently drop in a handful of
wontons, without crowding the
pan, and let it come back to the
boil. After 4-5 minutes, the
wontons will float to the surface.
Cook for a further 2 minutes,
then lift them out of the water
with a slotted spoon and
transfer to a plate.
Drizzle with sesame oil and
repeat until you have cooked as many as you need – keep any
uncooked extras for freezing.
Garnish with the herbs, if
using, and serve with bowls of
the dipping sauce on the side.
Alternatively, drizzle the sauce
over the wontons to serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM QUICK & EASY VIETNAMESE BY UYEN LUU, PHOTOGRAPHY BY UYEN LUU (HARDIE GRANT, £25).
