The Versatile Meat Dumpling (Wonton)- Fried, Steamed or as Soup

Heeey people! I'm back after a couple or more? months of sabbatical (LOL). Anyway, I know I have plenty of recipes to share here yet but I don't know which ones to post...So, I decided to get one randomly from my recipe book and this is what I picked. It is an asian recipe, originally from the Chinese and there are a lot of versions on it but this one is my own twist. It is ever versatile- so once the dumpling is made you could fry it, steam it in a bamboo steamer or make a soup from it. Easy as 1,2,3 !
It is 100% yummy, I guarantee that. Shall we?

INGREDIENTS:
400 gms. pork mince
1 c of chopped shrimps and crab meat
minced garlic- about 3 cloves and 1med. onion
scallions/spring onions chopped finely
salt, pepper (optional)
1 egg
sesame oil, 2-3 tbsp.
soya sauce (light)
Wonton wrappers, available in asian shops or the specialty section of your local grocery


Cooks Note: Food processor is a great way to chop up your ingredients in one go.  


HOW TO:
First of all this is how wonton wrappers look like: they are small squares, very thin, floury and easy to break, so be careful when unpeeling them from each other. When buying, look for the word WONTON as there are a variety of rice wrappers out there. If they are frozen, allow them time to defrost before you start cooking and do not use the microwave because they stiffen and crack if you do.

1. Combine mince, shrimp, crab meat and all seasonings and blend well, and the best way to do this is to use your hands (clip your fingernails and wash hands,coz'  it's gross when the meat collects under your nails! eeeww...lol), make sure sesame oil is well incorporated in the mixture ok? this gives this dish the Ooomph it needs. Use a tbsp. more if you want to.


2. Carefully unpeel wrappers, one by one and lay them on a plate- do not stack!
3. Spoon the meat mixture per wrapper, in the middle and then gather the ends and pinch. Make sure it's pinched enough that it won't open.


FRY- this is deep fried and so I recommend you use a heart friendly oil (wink).
* Use a deep fryer if you have one or if you don't a small saucepan will do. Heat it up, add in oil and as soon as the oil swirls you may start popping them in. Fry til golden brown, drain oil and use paper towels on plate to soak excess oil. Serve with catsup or chili thai sauce.

STEAM- Use a steamer- whatever is available to you and spread dumplings evenly, not touching one another otherwise they'll stick. Cover and steam for about 20-25 minutes. Easy as!

SOUP-


Ingredients:
chopped onion & garlic,
fish sauce or salt about 2 tbsp.,
chicken broth (natural or cubes),
1 large egg, whisked in bowl
 spring onions,
 chinese mushrooms (optional),
1/2 c of noodles (optional)
tsp. sesame oil.
dumplings


How to:
Just saute' onions and garlic and add 5 cups of broth or  *water + 3chicken cubes to make up for the broth. Let boil and then add everything else, except for egg and spring onions. Season to taste. Once cooked- then add eggs however, when adding the eggs make sure you are stirring the pot at the same time so they won't lump together. Top with spring onions. Hmmmm, perfect for winter :)