Prawn and Pork Wantans / Wontons / Dumplings - Whichever You May Know It As

On National Day, we had steamboat for dinner while watching the National Day Parade.

Apart from the usual items, I decided to make wantans.  I could not exactly remember when was the last time I made them - probably long ago as a kid.  And I do not know why I wanted to make them this time.  Haha….

Sometimes, things just happen and it so happened that I found the recipe for wantan / wonton / dumpling in a recipe book that I have.  

The happiest moment is when the boys exclaim that it is like the "Xiao Long Bao" they like from restaurants.  

Prawn and Pork Wantans / Wontons / Dumplings
(adapted from The Steamy Kitchen Cookbook by Jaden Hair)

Ingredients:
250g ground pork
4 stalks spring onion, finely minced
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp cornstarch
1/4 tsp sugar
2 tsp grated ginger
100g prawns, chopped
1/4 tsp salt
Ground pepper to taste
1/2 tsp sesame oil
1 packet of wantan wrappers

Cornstarch slurry: 1 tbsp cornstarch in 65ml cool water

Directions:
1. Combine the pork, spring onions, soy sauce, rice vinegar, cornstarch and sugar in a bowl and mix well.  Set aside.
2. Squeeze the grated ginger, extracting the juice into a bowl.  Discard the ginger.
3. Add the prawn meat, salt, pepper and sesame oil into the ginger juice and stir gently to mix.
4. When ready to wrap, add the prawn mixture to the bowl of pork mixture.  Mix gently and this forms the filling of the wantan.
5. Place a teaspoon of filling in the middle of a wrapper.  
6. Dab some cornstarch slurry with your finger and apply some along the edges. 
7. Fold over to form a triangle and press to secure.  
8. Dab some of the cornstarch slurry on one tip of the triangle.
9. Bring two corners together and secure.
10. Place on plate and cover loosely with plastic wrap to prevent drying.

That's it,  You may boil it, drain and eat them just as it is, with chilli or you may use it as an ingredient with your favourite noodle soup.  I think I will make my own wantans from now on - I know what goes in, ah huh!  :)

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