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Wild boar wonton with rice vinegar vinaigrette
In her latest cookbook, Halb so wild, renowned chef Viktoria Fuchs shares her simple yet flavorful recipe for wild boar wontons, blending creativity with gourmet flair.
| Ingredients | ||
|---|---|---|
| 0.5 | pointed cabbage | |
| 12 | slices of dim sum batter | |
| 1 | egg white | |
| 1 | bunch of coriander | |
| some | salt | |
| some roasted light and black sesame seeds | ||
For the vinaigrette
| Ingredients | ||
|---|---|---|
| 2 | cm | fresh ginger |
| 2 | cloves of garlic | |
| 2 | chili peppers | |
| a little sesame oil | ||
| 200 | ml | rice vinegar |
| 200 | ml | soy sauce |
| 200 | ml | mirin |
| some cornflour | ||
For the filling
| Ingredients | ||
|---|---|---|
| 1 | cm | fresh ginger |
| 2 | cloves of garlic | |
| a little sunflower oil | ||
| 50 | ml | vinaigrette (see partial recipe) |
| 1 | tablespoon(s) | roasted sesame seeds |
| 200 | g | wild boar shoulder, minced (alternatively: mixed minced pork and beef) |
| a little salt | ||
| some freshly ground black pepper | ||
- Cut the pointed cabbage into thin strips. Set aside the top, more pointed half for the salad (this is much finer and tastes great as a salad). The rest is for the filling.
Vinaigrette
- Peel and finely dice the ginger and garlic. Halve the chilli peppers, remove the seeds and cut the halves into fine half rings.
- Sauté the ginger, garlic and chilli in a small pan with a little sesame oil. Deglaze with rice vinegar, soy sauce and mirin, bring to the boil and reduce by half. Thicken slightly with a little cornflour.
Filling
- Peel and finely dice the ginger and garlic. Sauté the pointed cabbage for the filling in a pan with a little sunflower oil. Add the ginger and garlic and sauté.
- Deglaze with 50 ml of the vinaigrette, add 1 tbsp of sesame seeds and mix into the mince. Mix everything well and season with salt and pepper.
Finish
- Place the dim sum dough on the work surface and brush the edges lightly with egg white. Spread about 20 g of the filling mixture on each disc of dough, fold it in half and press down to form a half moon.
- Wash the coriander, pat dry, pluck from the stalk and add to the pointed cabbage salad. Season lightly with salt.Cook the wontons in gently
- simmering salted water for 4 minutes. Remove and place in a bowl. Top with the pointed cabbage salad and marinate with a little vinaigrette and sesame seeds.
Tip:
- The vinaigrette is wonderfully versatile. I recommend making double the amount, pouring half of it into a clean screw-top jar and bottling it hot. It will easily keep for several weeks in the fridge. It also tastes delicious with pasta, fish and vegetables.
© Vivi D’Angelo/Südwest Verlag
Halb so wild
Richtig gute Rezepte mit und ohne Wild
Viktoria Fuchs
Südwest Verlag
224 pages
ISBN: 978-3-517-10277-1
price: 29,00 Euro (DE) | 29,90 Euro (AT) | 39,50 Franken (CH)
