Steamed wontons with black rice vinegar

all details

A dash of black rice vinegar transforms oysters, soups and noodle dishes.

Dumplings with black rice vinegar.
Dumplings with black rice vinegar. Photo: Edwina Pickles

Ingredients

150ml black rice vinegar
tsp chilli oil
2 tbsp soy sauce
1 tsp sugar
20 square wonton wrappers
1 tbsp julienned spring onion and red chilli

Filling
200g minced pork
250g raw prawn meat
3 water chestnuts, finely minced
2 spring onions, finely minced
1 egg, beaten
tsp sesame oil
Salt and pepper
1 tsp sugar

Method

1. Bring the black rice vinegar, chilli oil, soy and sugar to the boil, stirring, and simmer until reduced by half. Set aside to cool.

2. Combine the filling ingredients in a bowl, mixing well with your hands until smooth. Refrigerate for one hour.

3. Spread four wonton wrappers on a clean cloth. Place a teaspoon of filling in the centre of each and brush the edges with a finger dipped in water. Fold over to form a triangle, pressing to seal the edges. Make remaining dumplings, in batches.

4. Cook the wontons in a pot of simmering water or stock for three minutes or until cooked. Drain well. Scatter with julienned spring onion and chilli and servewith the black rice vinegar reduction.

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  • Main Ingredients - Pork, Shellfish
  • Cuisine - Chinese
  • Course - Dinner

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July