I haven’t been able to do a “proper” grocery shop for almost two weeks now, and as a consequence my pantry looked a little bit empty and choices for our meals were limited.
However, never underestimate how far 1kg of beef mince can go! This weekend, I cooked up a pot of Beef Wonton Soup (serves 4), two serves of Fried Wontons for entree, another two serves of wontons frozen for next time, and 4 serves of Gary Mehigan’s Spicy Pasta and Meatballs (recipe here)!!
Wontons are great because they are reasonably easy to make, and you can make lots of them in batches and freeze them for easy access later. They are also extremely tasty!!
To make the filling, I’ve kept it reasonably simple and just seasoned the beef mince with sesame oil, fish sauce, soy sauce, salt and pepper. If you’re up for some fancier flavors, freshly chopped coriander and finely chopped onions or water chestnuts.
You can purchase the wonton skins from Asian grocers for only $1 a packet. Each packet contains approx. 50 sheets so it’s an awesome bargain! To fold the wontons, wet the edges with water, fold them over and press them together as triangles. Feel free to be more creative as you please with the folding!
To prepare the soup and create a delicious broth, I’ve used only chicken stock and ginger powder… yes that is all! Throw the wontons into the boiling pot of broth and cook for approx. 10-15 minutes until the wonton skins are soft and meat inside cooked. Serve hot and garnish with freshly chopped spring onions.
For fried wontons, heat oil for deep frying and deep fry prepared wontons for approx. 5 minutes until it turns brown. Simplicity rules!
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