Learn . Laugh . Eat

Christmas Dinner and Leftovers- School of Wok Style

Posted on Sat 15th December 2018

Prep:

Cook:

Serves 4

At this point in the season many of you may have already settled on what dishes will make their appearance at your Christmas dinner table; whether it's the traditional dish you cook every year, or a new recipe you've tagged in your favourite food magazine or blog (ours we hope!) it's a time of year to look forward to. No matter what you are planning to cook, at this stage we are all counting down the days until we stop working, and can remain in our pj's until noon without any guilt or explanations required, celebrating in our own special way with friends and family.

Ingredients Method

Ingredients

Wonton Ingredients

3 Brussell sprouts
Chinese chives
Water chestnuts
3 Chinese mushrooms (soaked in hot water overnight)
carrots
1 clove garlic
2 spring onions
15-20 wonton pastries

Marinade

2 tbsp light soy sauce
Pinch of sugar
Sesame oil to cover

Dipping sauce

sweet chilli sauce

Method

Christmas Parcel Wontons

The Filling

Finely chop the vegetables and place in a large prep bowl

Season with soy sauce, a pinch of sugar and cover with sesame oil and mix well.

The Folding

Place 1 tsp filling in the centre of the pastry, laying the pastry like a diamond in front of you.

Using the tip of your finger wet all sides of the pastry with cold water

Fold bottom corner over the filling to the top corner and press pastry down to seal all sides (to form a triangle)

Holding the base of the filling with your thumbs, pull the two opposite corners of the triangle towards each other, overlap the ends and then press together to form a 'trough' shape

Place aside and fold all wontons the same way

Cooking

Deep fry the wontons in batches at 180°C until golden brown. They usually start to float once cooked as there will be air inside the parcels

Serve with sweet chilli sauce on the side. Enjoy!