Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Wontons with chilli oil
Wontons are among the best of Chinese dumpling art - we serve them in fiery, spicy chilli oil, just like in China's Sichuan province.
A wonderfully juicy filling is encased in a silky, palate-flattering dough, from which they get their name: wonton means "swallowing clouds" in Chinese.
Preparation time: 2 hours
Difficulty level: 3 out of 5
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Pork belly or shoulder, freshly minced |
| 1 | piece(s) | Ginger, the size of a thumb, peeled and finely chopped |
| 2 | tablespoon(s) | Light soy sauce |
| 3 | tablespoon(s) | Shaoxing rice wine |
| 2 | Spring onion, finely chopped | |
| 2 | tablespoon(s) | ood toasted sesame oil |
| Plenty of freshly grated pepper | ||
| 1 | pinch | Sugar to taste |
| 1 | Large egg | |
| 200 | ml | Good chicken soup |
| 1 | Pk. | Wonton dough, deep-frozen |
| some | Chopped coriander greens | |
| 2 | tablespoon(s) | Chilli oil per person |
| 1 | pinch | Ground Sichuan pepper |
- Mix the meat, spices and egg, then gradually (cup by cup) mix in the chicken stock until it has been completely absorbed into the mince. Chill for at least two hours, preferably overnight.
- Prepare a cup of water and the filling. Form a ring with your thumb and forefinger. Place a square of dough on top. Dip one finger into the water cup and wet the dough along the thumb-forefinger ring.
- Place some filling in the centre of the wet ring, place the wonton on the table and fold into a triangle. Press together around the filling (where the dough is wet) - there should be as little air as possible.
- Bring the bottom two corners of the triangle together; wet one corner and press the other onto it. If necessary, press the filling in a little from below so that the corners can be brought together more easily. The result looks a little like a boat. The less filling and the more dough, the silkier the eating experience.
- The Chinese traditionally cook wontons using the "three-cooking" method: the dumplings are thrown into boiling water. When it boils up again, a cup of cold water is poured in, this process is repeated three times - then the wontons are cooked. If this is too much effort for you: boil the water, add the wontons, bring back to the boil, remove from the heat and wait three minutes.
- Carefully remove from the water with a slotted spoon, drain off as much liquid as possible and serve with chilli oil, fresh coriander and Sichuan pepper.
Tip:
Praise for the freezer
Surplus wontons can be frozen side by side on baking paper. To reheat, place the frozen dumplings directly into the boiling water and leave to stand a little longer.
Drink recommendation
Grüner Veltliner Kremstal DAC Ried Schiefer 2018, Winery Forstreiter
Pointed varietal aromas, yellow-fruity, spicy, fresh, flint; delicate, clearly expresses the limestone-rich conglomerate soil, elegant fruit, many facets. Juicy on the palate (yellow fruit), creamy melting, good drive, multi-layered, great length.
www.forstreiter.at, € 13,-
