Radishes: Using the Japanese mandolin, grate the radishes
Fennel: Cut into paper thin slices.
Ruby red grapefruit: cut into chunks.
Dressing : 1 T (tablespoon) Sherry vinegar, 2 T olive oil (virgin of course), 2 tsp Dijon mustard, a dash of ruby red grapefruit juice. Sprinkle with black sesame seeds, freshly ground black pepper and ground cinnamon.
¼ cup spring onions (2 stalks) green and white parts, coarsely chopped
1 T Vietnamese mint, chopped finely
1 T mint leaves, chopped finely
1 T Perilla, chopped finely
1 heaping cup jicama peeled, cut into little cubes (don’t use food processor as that turns the jicama into mush)
2 teaspoons ginger peeled, finely minced
2 teaspoons garlic, finely minced
500 grams organic beef mince (Aldi’s)
You will need about 80 Wonton wrappers – 1 kilo pack has about 130 wrappers (” Gold Star ” brand)
In a large mixing bowl, combine all of the ingredients in the order in which they are listed, adding the beef last. Blend gently with your hand, fingers apart (like your hand is a claw) and blend only in one direction (so that you do not break the meat fibres. Don’t squish the filling with your hands.
Transfer the filling into 4 or so smaller bowls and cover. Chill the filling in the refrigerator for about an hour. Remove only one bowl at a time when you are ready to wrap the filling using the wonton wrappers.
If you are not cooking them right away, store them in the freezer for up to 2 months. To do so, place the made wonton so that are not touching each other on a tray that has been sprinkled with cornflour/corn starch. Place the tray into the freezer. When the wonton have hardened, place them into freezer bags and seal well. They do not need to be thawed out – just pop them straight into a pot of boiling water.
To cook either fresh or frozen wonton- bring a pot of water to boil. There should be enough water so that the wonton can float about. When the water boils, drop in your wonton. They will start to float to the top of the water’s edge and then resume boiling. At this stage, lower the flame so that the water is at a gentle boil (not a raging boil). If wonton were freshly made, you can remove them from the boiling water after a couple of minutes. If the wonton were frozen, give them an extra minutes.
Use a slotted or mesh spoon to lift them out of the water and into a bowl. Add a little of the boiling water to the bowl to keep the wonton from sticking. For each serving, 8 -10 is a meal, 4 to 6 is entree/starter size.
To serve in soup: heat up some soup stock and add to each bowl in which you have already placed the wonton and some blanched vegetables. Vegetables such as Napa cabbage cut into chunks or string beans are good.
To serve on a platter (without soup): place sprigs of coriander on the platter and place the wonton on top. Sprinkle with snow peas that you have julienned (narrow strips) and blanched for about 30 seconds in boiling water. Then add a sprinkle of black sesame seeds, a few drops of chili oil and some Sichuan pepper corns (crushed and lightly dry roasted in a pan).
1/2 cup jicama, finely diced by hand * (or 1/2 cup chopped water chestnuts, fresh or canned)
1 tablespoon of dried Lemongrass from Gewurzhaus (or 2 stalks finely mince the white part only)
1 1/4 tsp of Gewurzhaus chili salt (or 1 tsp of salt + 1/4 tsp of dried red pepper flakes )
3 cloves garlic – smashed and chopped
1 tablespoon of sesame oil
1/2 tsp of freshly ground black pepper
1 tsp light brown sugar
3 tablespoons of fish sauce
2 tsp soy sauce
2 tablespoons of fresh lime juice
(add this last) 1 heaping tablespoon of corn flour (also known as cornstarch)
1 Combine all of the seasonings and blend with chopsticks or spatula or wooden spoon, or blend by hand.
2. Add pork mince and jicama and blend by hand, in one direction only. Scoop the mixture with your hands so that you are blending but not ‘squishing’ it all together. Do this gently until the mince and jicama have blended in with the seasonings. (Blending in one direction prevents the meat from becoming ‘mashed’; the filling needs to retain texture). Sprinkle the corn flour into the mixture and continue to blend by hand until the corn flour is absorbed.
3. Transfer to 4 or so smaller bowls, cover and refrigerate for an hour. Take out one bowl at a time as you wrap the wonton.
4. To cook the wonton bring a pot of water to boil. There should be enough water so that the wonton can float about. Drop the wonton into the boiling water and partially cover the pot. When the wonton as risen to the surface, give them another 2 minutes and then drain.
Wonton & Soup: for a meal, 7-10 wonton per serving; place drained wonton into individual soup bowls or one large bowl. Immediately, add soup stock (Chicken stock or use miso paste to make a soup) and vegetables such as bok choy, snow peas, broccoli, Chinese cabbage, shiitake or enoki mushrooms. Optional: slices of lemon and fresh minced chili on the side.
Wonton with chili: as a shared platter, place about 4 wonton per person on a large platter. When you spoon the wonton onto the platter, include a little bit of the water in which the wonton were boiled as this will prevent the wonton from sticking to the plate. Sprinkle with Sichuan pepper and drizzle with chili oil. Add slivers of snow peas (1 per every 4 wonton – cut into lengthwise thin slivers and blanch for 30 seconds, drain) and garnish with sprigs of coriander.
To freeze the wonton
Sprinkle corn flour on to a tray or plate. Place the finished wonton on the tray or plate so they are not touching and place into the freezer – do not cover. When they have frozen hard, remove form the plate/tray and place into freezer bags or boxes. These can be stored for up to 3 months. To cook frozen wonton, they can go straight from the freezer to the boiling pot. When they have risen to the surface, give them another 3 minutes and drain.
* Jicama – refers to the crunchy root of this plant. It is best to chop it finely by hand as it is to add texture and ‘crunch’ to the wonton. Do not mince it using a food processor as this will turn it into an undesirable mushy mass. I add it to wonton/dumpling fillings as a substitute for water chestnuts. Click here for the wikipedia entry about jicama. It add texture as it is slightly crunchy and has a light, slightly sweet flavor. I use a Japanese mandolin to cut it into sticks, then chop those sticks into little cubes. In Melbourne, it is available from Chef’s Hat, across the street from the South Melbourne Market on Coventry Street. (note: the Japanese mandolin is not shown on their website but I have seen stacks of them for sale there).