Spinach & Prawn Wontons – 菠菜蝦雲吞

spinach and prawn wontonsOne of the traditional things to do on Chinese New Year is to gather together and wrap dumplings. I can see why because you wrap all the morsels faster and get to eat the fresh dumplings quicker, plus everyone gets to enjoy that feeling that they all had a hand in the meal. Fun times. Two types of dumplings were made at my CNY party, and my friend kindly managed the teaching and the wrapping of these on the night while I was manic in my mini kitchen with the other food. I believe her wrap technique was a form of Taiwanese fold, but I’ll be teaching you the Hong Kong folding style. Obvs.

The following filling makes around 28 wontons. Head to your local Chinese supermarket and get your mits on some wonton wraps. Yes. You can try to make these yourself, but one of the joys of nice wontons I find is the loose thin noodlely bits and I can guarantee that you won’t be able to roll the dough thinly enough. Just buy a packet already. There’s no shame in it.

Spinach and Prawn Wontons:
1 pack square wonton wraps
140 g raw prawns - deveined
225 g baby spinach leaves
2-3 garlic cloves - crushed
2-3 tbsp sesame oil
1/2 tsp sesame seeds
1 tsp cornflour
splash of light soy
pinch of fine salt
pinch of white pepper

Small frying pan on medium heat. Sesame oil in. When at heat, add your crushed garlic and fly until fragrant but not crispy. Set aside.

Get a pot of boiling water onto the stove and quickly blanch your spinach. When it’s wilted down strain the leaves and submerge in ice-cold water. Reserve the spinach water for some broth. Keep the leaves submerged while you deal with the prawns. Change the cold water every so often. This helps with getting rid of that metallic taste in your spinach.

With a pair of scissors over a mixing bowl cut up your prawns into half-inch bits. Add your pinch of salt then your corn four. Mix mix mix. Strain your spinach leaves and squeeze out all the liquid, you should end up with a couple of tennis ball-shaped spinach balls. With your scissors chop into these roughly and add the cut up bits of veg directly over your prawns. Finally add to this the garlic and sesame oil and the rest of the seasonings. You don’t want this mix too wet so easy on the soy, compensate with a bit more salt if you fancy. Mix thoroughly.

You’re now ready to wrap. The key to nice wontons is a lightness of touch and some finger dexterity, so hopefully these steps and my little photo How To will help. The only things I will emphasise is that these wraps are delicate and you don’t want to overfill them. You’ll need some flour dusted trays to stop the wontons from sticking and a small bowl of water to seal them.

Wonton How To Steps

1. Make a ring shape with your thumb and forefinger

2. Place a wrap on top of this

3. Add a teaspoon of mix to the centre and carefully press down

4. Using your finger dab a ring of water just around the mixture

5. Carefully pleat the corners over and lightly seal just around the top of the mix with length of your forefinger from your other hand.

6. Done! Try to avoid bunching/clumping the top frilly bits. You’ll want these lovely and loose in your broth.

When you want to cook these, get a pot of water to boil. When boiling use a slotted spoon to agitate the water and carefully drop the wontons in. Keep carefully agitating, this stops them from sticking to the bottom of the pot. When the water comes back to the boil and the wontons float to the surface you’re ready to dish them up.

I served mine with a broth made with some reserved spinach water, with splashes of soy and fish sauce. Add to this some fresh dill, coriander, chilli and thinly sliced ginger.

Oh! If you want to save these they won’t keep in the fridge so you’ll have to freeze them, set them apart on a tray and place them in the freezer, once solid collect them all and pop them into a freezer bag. Cook them in boiling water from frozen later. My kinda fast food.

Simple Cold Tofu – 冷豆腐

Cold TofuHappy Easter everyone! It’s sunny and I’ve had a pretty eventful and relaxing break. What more could you ask for? House parties, brunch, museums, coffee, catchups, drinks, potluck, cleaning, DIY, bookkeeping….*tick tick tick tickety tick*

So my excuse for the lack of posting was that I was actually in the Alps snowboarding and drinking hot wine with friends in this beautiful winter wonderland magical paradise. I’m not going to lie, it was amazing and sadly I’m already starting to forget that delicious feeling of breathing in frosty air. Prior to my week off in the snow I went to nutritionist who not only put me on a probiotic replacement therapy course, but also kindly informed me that I should avoid wheat and dairy for a month…to which I simply replied:

“But, I’m going to France!”

It was tough, but I think I did alright (a mad crazed fondue incident aside). Which brings me neatly (not really) to this popular tofu dish that I make all the time, which made not one but three appearances during my Chinese New Year shin dig. And happily for others out there who are vegetarian, wheat and dairy intolerant, you too can make and consume this dish.

Simple Cold Tofu:
A packet of silken tofu - firm or soft good
Spring onions - finely chopped
2 tbsp light soy sauce (GF if poss)
2 tsp dark soy sauce
(GF if poss)
2 tsp Sesame oil
1/2 tsp Fresh ginger - grated
1 tbsp mushroom floss
pinch chilli flakes or fresh chilli
pinch sesame seeds
1 tbsp roasted peanuts - crushed

If you have time to kill, the following will make the tofu even silkier and remove some of that out-of-a-box taste. It’s not necessary, but it’s nicer. Get it out of its packaging and place it on a small plate. Boil a pot of water with enough water to submerge your tofu. Once boiled, remove the pot from the heat and submerge the tofu and plate for 20 minutes. Drain, and set it aside to cool. You can put it over ice, or whack it in the fridge, it’s up to you.

When you’re ready to serve, slice the tofu thinly, drizzle with the soy sauces and sesame oil, get the spring onions on. Add the chilli, grated ginger, sesame seeds, peanuts and mushroom floss*…

*Okay, I probably need an aside is needed for this little addition. This is the vegetarian version of ingredient that for health/religious reasons my mum no longer really eats so I get gifted the veggie version whenever I go back to Hong Kong. But for those of you relatively au fait with Chinese or Thai snack foods, the following statement is irrefutable: Pork floss is delicious.

If you have never heard of pork floss, it is *exactly* as it says on the tin. It’s seasoned pork that’s spun into a savoury meaty candy floss. I don’t know how they do it, but it’s that kind of black food magic which makes the world go round. Go try some. Preferably on those moorish spicy rice crackers…who do I know in Thailand at the moment to get me some?…who…do…I…

…hang on. Sorry I got side tracked. Basically, you get it. This tofu dish is supremely adaptable. If you’ve got your three main flavours of soy, sesame oil and spring onions, you can add essentially anything you want. Be it crushed garlic, a splash of black chinese vinegar, a raw quail egg, natto, grated yam, umeboshi, grated carrot, a thousand year old egg, coriander. Maybe not everything I’ve listed at once. Experiment and make some: it’s simple.

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