Even though I am Indian and comfort food means dal chawal I find wontons rank a close second, and sometimes, I am guilty to admit, they take precedence over the traditional and nostalgic fare of my birth.
Being no fan of fast food, i.e the oily stodge you get in many places, filled with dubious ingredients, I have to make these at home.
You will be surprised what a painless and quick job this is, especially if you freeze in extra wonton wrappers.
How to make the wrappers:
3/4 teaspoon salt
2 cups maida/ flour, sifted
1/3 to 1/2 cup water
In a bowl put all the flour. Make a hole in the centre and add the egg and water mixture. Add more water, if required, to make a ball of dough. The dough should not be sticky .
Cover and let it rest for 30 minutes.
125 gms chicken mince
2 green onions chopped fine
2 tbsp grated carrot (optional)
1 tsp grated ginger
1 tsp sesame oil
2 tsp soya sauce
1/2 tsp Pepper
Mix all the ingredients above and put one heaped teaspoon in the centre of each wonton wrapper.Seal with the help of a brush of water on the edges.
Bring a large pot of salted water to the boil. Gently lower each wonton into the boiling water. They drop to the bottom of the pan initially.When they float to the top the wontons are done, about 2-3 minutes.
Sprinkle with peanut oil to coat and to prevent the wontons sticking together
2 teaspoon peanut oil
1 tbsp sesame seeds / til
1 tsp ginger grated
6 green onions chopped fine
1 tbsp soya sauce
Heat the oil and fry the sesame seeds for a minute. Add the ginger and the chopped green onions. Saute for a minute. Add the sauces and oil , stir well and use for garnish on top of the wontons.
These turn out so well and it is so, so simple.Just writing about it makes me want to make up another batch of wontons.