Pork & prawn wontons - Peewiglet's Photos

How to make those dinky little wontons for Chinese or Thai soup!

Pics taken with my new Canon EOS 400D, on automatic.

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Peewiglet > First make the mixture. This one should have been a little finer, and before I made the rest of it into parcels the following evening I whizzed it through a processor again.

Peewiglet > Put a blob of the mixture in the centre of a wrapper.

Peewiglet > Wet each edge with water, bring two opposing corners together and pinch to seal.

Peewiglet > Bring the other two corners together, and pinch all the edges to seal the parcel.

Peewiglet > Make the rest of the parcels.

Peewiglet > Get the rest of the soup ingredients together.

On the plate I've got mushrooms, a chopped yellow chilli, a lump of ginger, half a lime, some water chestnuts, a stick of lemon grass, some sugar snap peas and some mange tout. I like broccoli with it too, and pak choi is good.

I've also got some Chinese black vinegar, to provide a sour taste, some light soy sauce, some fish sauce (essential for a Thai taste) and some Chinese cooking wine.

Peewiglet > Bring a pan of water to the boil and simmer the parcels for a couple of minutes, or until they float back to the top of the pot. Drain.

Peewiglet > Make the soup, put the parcels in at a simmer for a couple more minutes and then enjoy! Yum :)

First make the mixture. This one should have been a little finer, and before I made the rest of it into parcels the following evening I whizzed it through a processor again.

Original size: 3888px x 2592px |

Current: 400px x 267px |

Other sizes: Small • M • L • O • save photo |

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Keywords: mixture

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