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Steamed wontons with black rice vinegar

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Dumplings with black rice vinegar.
Dumplings with black rice vinegar.Edwina Pickles
Time:< 30 minsMakes:20

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

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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. Step 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. Step 2

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

  3. Step 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. Step 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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