Wanton Me!

Following Rasa Malaysia posting on shrimp wontons, I just remembered I got some gyoza skins lurking somewhere in the freezer. I love wontons. Scrummy little morsels of heaven packed in a slithery delectable skin. Or have fried ones which crunchy on the outside with a bite in the middle.

Back in the late 80s/early 90s, there was a sudden explosion of halal Chinese food in Singapore, spearheaded by First Muslim Noodle House at Far East Plaza. Muslim tongues more familiar with sambal tumis and rendang get to taste "exotic" new dishes like honeydew chicken, ngoh hiang, carrot cake and char kway teow. And I tasted my first ever wonton.

Alas, there are no halal wonton eateries here so here I am making wontons at home :

Chicken meat and prawn pulsed briefly in the food processor. Add in finely minced garlic, ginger and spring onions. Season with a dash of sesame oil, fish sauce, light soy sauce and white pepper. Mix them well and set aside for the flavours to develop.

Pop a teaspoon of the mix onto a wonton skin. Wet the sides with a little bit of water and fold, either into a moneybag shape or a simple one like...

... this!

I had some prawns in the fridge and decided to make some prawn ones. The wontons can be frozen at this point. Bring water to a boil in a pot and chuck the wontons in. Once they float, they should be ready. I found out gyoza skins are more delicate than the usual wonton and perhaps it would be better to steam them.

Serve with a dip of light sauce sauce with small cut chillies. You can eat them on their own, serve them in soups or with noodles. I had some blanched wonton noodles, covered with a gravy made of reduced stock and oyster sauce, fresh romaine lettuce and a side serving of spicy chilli in oil.