Pork wontons with sesame

  • We earn a commission for products purchased through some links in this article.
  • Wrap tiny parcels of seasoned minced pork in ready-made wonton “skins” of fine pastry, then just steam, serve and dip

    Serves 4

    400g minced pork 50g fresh ginger root, finely shredded 4 garlic cloves, crushed and chopped 2 tsp toasted sesame oil 30g fresh coriander leaves, scissor-snipped and extra whole leaves and sprigs for garnish 2 tbsp thick cream 2 tbsp soy sauce 200g (36-40) wonton skins (dumpling wrappers)

    For the dipping sauce
    1 tbsp each clear honey, balsamic vinegar, toasted sesame oil and toasted
    sesame seeds

    Step 1) Combine the pork, ginger, garlic, sesame oil, coriander, cream and soy sauce in a bowl. Mix well.

    Step 2) Place a wonton skin in your palm. Scoop a heaped teaspoon of filling (about 12g) into the centre. Cup your hand and wriggle your fingers to enclose the filling neatly. Leave it slightly open on top. Press on a coriander leaf. Tap the base of the dumpling on a flat, non-stick surface to flatten it. Pinch up the sides a little. Continue until all the filling and pastry is used up.

    Step 3) Set a 3-tiered bamboo steamer over a wok or large pan holding 3cm of boiling water. Part-cover the base of each steamer tier with a square of non-stick foil. Place the wontons, evenly spaced, on each tier. Cover tightly. Steam for 4-6 minutes (traditional) or 8-18 (electric), depending on the close seal of the steamer’s lid, or until wontons are hot, firm and set.

    Step 4) To make the sauce, mix the 4 ingredients, keeping back some seeds. Spoon the sauce into 4 tiny serving bowls. Garnish the wontons with toasted sesame seeds and coriander sprigs. Serve with the dipping sauce and chopsticks.

    Liked this? Why not try our Thai green curry with monkfish or find more recipes on the Homes & Gardens website

    All the latest from Ideal Home