Wednesday, 14 December 2011

Coriander Spiced Chicken Mince Wontons

I must say the weather here at the moment is so erratic, one minute it is boiling hot, next it is dark gloomy and cool, defiantly not like typical Brisbane weather.

Being a gloomy day I am taking the opportunity to wrap all the Christmas presents...... eek! I am hopeless at wrapping presents, mine are always so messy. My Mum is helping me today, she has worked in cosmetics all her working life and is a pro at wrapping gifts, as you can imagine.

Not sure on my theme as yet I am tossing up wether to do navy & silver or go more crafty and use brown paper with colourful ribbons.......any thoughts?

Now this is a different type of present, one that is edible and results in you wanting more.......wontons! They are a bundle of bursting flavours with lots of chewy yummy bits!!

Coriander Spiced Chicken Mince Wontons
100g water chestnuts, finely chopped
4 green shallots
2 cloves of garlic, chopped
2 coriander roots, cleaned
1/2 cup coriander leaves 500g chicken mince
1 tablespoon of fish sauce or soya sauce
ground pepper to taste
2 tablespoons of sugar
1 packet of wonton or gee gee wrappers
Extra coriander leaves for garnish

Process shallots, garlic, coriander roots and coriander in food processor until finely chopped
Add mince, fish sauce, pepper and sugar and process until combined
Transfer to bowl and mix in water chestnuts
Place a walnut size round of mixture in centre of each wonton wrapper
Bring pastry together and pinch using wet hands
Place dumpling in a large steamer basket, cover and steam on high for 10-15min
Serve with soya and lime sauce.

You can use any mince meat for this dish.

Serve on platter toped with garnish.

1 comment:

  1. Wow, making these this weekend for sure...delicious!