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Three Treasure Wonton
Recipe by Eric Mao
The whole family will treasure these flavoursome three treasure wontons served with a tasty egg nest.
- Steps
- Ingredients
Ingredients
Wonton Wrappers
Three Treasure Filling
Scallop Broth
Egg Nest
To Serve
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Steps
- For the Wonton Wrappers, combine ingredients in a large bowl. Knead by hand on a clean work surface for 5 minutes until dough comes together and is smooth and set aside, covered, to rest for 45 minutes - 1 hour.
- Divide dough in four portions then pass each through pasta machine until 1.5mm thick (setting 5 on a 9 setting attachment).
- Using a 10cm diameter round cutter, cut out 56 circles and cover with a clean tea towel to prevent drying out.
- For the Three Treasure Filling, place the dried shrimp in a small bowl, along with 2 tablespoons wine. Cover with boiling water and set aside for 15 minutes to hydrate.
- Finely slice spring onions. Place half in a measuring jug, and half in a medium heatproof bowl.
- Slice two 5mm slices from the ginger and finely mince the remainder.
- Add minced ginger to spring onions in measuring jug. Add enough boiling water to cover, along with a pinch of salt. Set aside to infuse.
- Place the Sichuan peppercorns, ginger slices and oil into a small saucepan over medium heat. Once the ginger is sizzling, remove from the heat and pour over the spring onions in the heatproof bowl. Set aside to infuse.
- Chop the pork belly into rough 2cm cubes and then continuously chop the cubes with a cleaver until the mixture forms a paste. This will take around 5 minutes. Add 6 of the prawns halfway through and continue to chop through.
- When the meat mixture forms a paste, place in bowl of a stand mixer fitted with a paddle attachment.
- Dice the preserved mustard stem into small chunks and add to the meat mixture.
- Drain the shrimp, reserving the liquid, finely mince and add to the meat mixture.
- On the lowest possible speed, start beating the meat mixture.
- Add the remaining 3 tbsp wine, egg, sesame oil, soy sauce, white pepper, sugar, ginger-spring onion water, spring onion oil and 3 tablespoons reserved shrimp soaking water.
- Continue beating for about 5 minutes (mixture will be quite wet in appearance). Chop the remaining 4 prawns and add to the bowl.
- Cook a little of the mixture and taste. Adjust seasoning with salt, white pepper and sugar, to taste.
- Spoon just under one tablespoon of the filling into the centre of each wrapper and seal in half to make a half moon shape. Press the edges tightly to seal.
- Bring the two corners around to meet to create a sycee or ingot shape. Repeat with remaining wontons. Set aside on a lightly floured tray. Bring a large saucepan of salted water to the boil.
- For the Scallop Broth, place the dried scallops in a small bowl, along with the wine. Cover with hot water and set aside for 15 minutes to rehydrate.
- Add the ginger, roughly sliced, to a saucepan along with the chicken stock and bring to a boil.
- Add the dried scallops, along with soaking liquid, and simmer for 15 minutes.
- Add the soy sauce and season with white pepper and salt to taste.
- Pass through a fine sieve lined with a muslin cloth into a small saucepan and keep on lowest heat possible, ready to serve.
- For the Egg Nest, place yolks and whites into separate bowls. Add 1 tsp cornflour to each and whisk each thoroughly to evenly disperse the cornstarch.
- Heat a small non-stick pan on medium-low heat with 1 tbsp oil.
- Strain egg white mixture through a small sieve into the pans and swirl pan to spread the mixture thinly.
- Cook on one side for 1-2 minutes until cooked through without browning. Remove from the pan and place onto a clean chopping board. Repeat process with the egg yolk mixture.
- Finely slice both the omelettes into very thin strands and set aside.
- When ready to serve, add the wontons to the boiling water in batches and boil for 3 minutes until the wontons start to float.
- Add ½ cup cold water to the pot. The boiling will stop. Leave for a minute or so until the water comes returns to the boil, at which point the wontons are ready. Repeat process with remaining wontons until all are cooked.
- To serve, place wontons into each serving bowl. Combine strands of egg then place on top of the wontons to resemble a nest. Pour the broth around to reach halfway up the wontons. Garnish with finely cut spring onions and sesame oil.
