Poached Wontons

The name wonton means swallowing a cloud and poached wontons are thought to resemble clouds.

Filling

20	Wonton wrappers, 9cm (Main)
2 tsp	Soy sauce
250 g	Pork mince, lean, or chicken (Main)
2 tsp	Fresh ginger, grated
½ tsp	Salt
1 Tbsp	Spring onion, finely chopped (green part)

Poaching liquid

1 Ltr	Chicken stock (Main)
2	Spring onions, chopped
2 tsp	Fresh ginger, grated

Sauce

1	Carrot, small, julienned
2	Spring onions, whole, diagonally sliced
1 tsp	Chilli, diced
1	Sesame oil, (a few drops)

Directions

1. Thaw the wonton wrappers, if frozen.
2. Combine mince with the soy sauce, root ginger, salt and spring onion.
3. To assemble the wontons, place a teaspoon of filling in the centre of each wrapper.
4. Draw up the wonton edges and twist to seal. The final result should resemble a money bag or drawstring purse.
5. To cook, place the boiling stock and seasonings in a large saucepan.
6. Cook the wontons in two batches for 4-5 minutes each batch.
7. Lift out with a slotted spoon and place in a bowl with a little of the stock. Keep warm.
8. To prepare the sauce, combine all the ingredients with 1 cup of poaching liquid and cook for 1 minute.
9. Place the wontons in small bowls. Spoon a little sauce over the top.