 Also
called money bags after their shape, these bite-sized
bundles with a classic Chinese filling make a great starter.
Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients (serves 6)
140g pork mince
1 large cooked prawn, peeled, coarsely chopped
1 shallot, ends trimmed, coarsely chopped
40g drained canned whole water chestnuts
2 tsp soy sauce
1 egg white
1/4 tsp Chang's Sesame Oil
Pinch of white pepper
18 flour wonton wrappers
Vegetable oil, to deep-fry
Sweet chilli sauce, to serve
Method
Place the mince, prawn, shallot, water chestnuts, soy sauce,
egg white, sesame oil and white pepper in the bowl of a food
processor and process until just combined.
Place the wonton wrappers on a clean work surface. Spoon 1
heaped teaspoonful of mince mixture into the centre of each
wrapper. Brush the edges with a little water. Firmly pinch
the edges together to enclose the filling.
Add enough vegetable oil to a large saucepan to reach a
depth of 10cm. Heat to 180°C over high heat (when the oil is
ready a cube of bread will turn golden brown in 15 seconds).
Add 6 dumplings and cook for 4 minutes or until golden. Use
a slotted spoon to transfer to a plate lined with paper
towel. Repeat, in 2 more batches, with remaining dumplings,
reheating the oil between batches. Serve with sweet chilli
sauce.
Notes & tips
Time plan tip: Prepare to the end of step 2 up to 5 hours
ahead. Store in an airtight container in the fridge.
Continue from step 3, 15 minutes before serving.
Source: Australian Good Taste - September 2007 , Page 84
Recipe by Kerrie Sun
More recipes at:
www.taste.com.au
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