Steamed wontons with black rice vinegar

Name: Steamed wontons with black rice vinegar
Cook time: 30 min
Yield: 20
Cuisine: Chinese
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

February 5, 2013

Dumplings with black rice vinegar.Edwina Pickles

Time:< 30 minsMakes:20

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

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

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