pork chicken chorizo wontons
IngredientsMakes: 1680g (60)
| 300g | (60) | yellow wonton wrappers | (recipe below) |
| 1380g | pork chicken chorizo dumplings mix | (recipe below) |
Method
| Put a teaspoon of mix ~23g into the centre of each wrapper. |
| Dab two opposite corners w/ water and pull the corners in together & twist to close. |
| Leave as little air - preferably none - as possible inside the wonton. |
| Line your steamer w/ oiled grease proof paper, or spray w/ oil if it's a plastic steamer basket. |
| Steam for 8mins. Remove & place on another sheet of oiled grease proof paper. |
| Allow to cool and use as required. Perfect for freezing once cooled. |
pork chicken chorizo dumplings mix
mix for fried patties, gyoza, steamed naked dumplings or wontons
IngredientsMakes: 1575g
| 110g | soaked black fungus | (recipe below) | |
| 300g | squid tubes | ||
| 5g | mustard powder | ||
| 25g | plain flour | ||
| 100g | eggs | ||
| 10g | salt | ||
| 110g | chestnut mushrooms | ||
| 150g | shiitake mushrooms | ||
| 5g | olive oil | ||
| 5g | fish sauce | ||
| 100g | red onions | ||
| 5g | olive oil | ||
| 190g | roast chicken | (recipe below) | |
| 450g | 12% pork mince | ||
| 100g | chorizo | ||
| 30g | sweet pickled onions | (recipe below) | |
| 30g | pickled jalapeno | ||
| 20g | chives |
Method
| Put the 30g wood-ear / black fungus in cold water to soak until completely flexible ~1hr. |
| Make dumpling binder by making a smooth paste of the squid tubes, mustard powder, plain flour, eggs & salt in a food processor. |
| Dice the chestnut mushrooms & shiitake mushrooms cook until starting to brown in olive oil & season w/ fish sauce. |
| Dice the red onion and sear in an oil glazed pan until starting to char. |
| Chop / break up the rest of ingredients and mix everything w/ the dumpling binder. |
| Fry off a small piece in a small nonstick pan to check the seasoning. |
soaked black fungus
10g of wood ear fungus will weigh 40g after it’s finished soaking
IngredientsMakes: 40g (1)
| 10g | black fungus | ||
| 30g | water |
roast chicken - any of these methods will do
IngredientsMakes: 1450g (1)
| 1 | chicken | ||
Method
| Bake 220C / 60m, rest 20m w/ oven door ajar. |
| Bake 230C / probe 65C rest 20m w/ oven door ajar. |
| Bake covered in foil 160C / 2h |
| Spatchcock, dust in salt & smoked paprika 220C / 45m, rest 15m |
red onions pickled in sugar & white wine vinegar - great for salads & kebabs or where you need a little lift of acidity
 |
| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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