The wontons are generally filled with seasoned pork, prawns and butternut squash Thai flavours, lemongrass, ginger & chili compliment this perfectly.
- 1/2 butternut squash
- olive oil, salt, pepper
- 1/2 onion, chopped
- 1 stalk celery, finely chopped
- 1 large clove garlic, finely chopped
- 1 tablespoon grated/minced ginger
- 1 lemongrass stalk, bashed, ends removed and finely chopped
- 1/2 red chili
- a handful of cilantro, stalks chopped separately
- salt & pepper
- 1 tablespoon cornflour
- wonton wrappers
- 1 egg, beaten for brushing
- 5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine
- a few drops of sesame oil
- 1 teaspoon minced ginger
- 1/2 red chilli, finely chopped plus extra for garnish
- some shredded cabbage, a handful
- 1 garlic chive or spring onion, finely sliced, plus extra for garnish
- 1 tablespoon chopped cilantro plus leaves to garnish
- 12 wontons (3 per person) see recipe above
Preheat the oven to 400 degrees, cut the squash half in half, removed seeds and put on a lined baking sheet, drizzle with olive oil, salt & pepper and roast for about 30 – 45 minutes depending on your squash. It needs to be tender. Leave the squash until cool enough to handle and scoop out the soft flesh into a large bowl.
Meanwhile heat some oil in a frying pan over a medium heat and add in the onions, celery, cilantro stalks, lemongrass and chilli with a pinch of salt and cook for about 5 minutes until the onion is translucent. Then add in the garlic and ginger and cook for another 2 minute. Mix this into the squash with the chopped cilantro leaves and mix everything together well. Add in the cornflour and panko. Season with salt & pepper and taste.
When they have come to room temperature place one wonton wrapper on a board or work surface so it is a diamond shape. With your finger moisten the edges of the wrapper with the beaten egg. Take a small teaspoon of the filling and put it in the top triangle of the diamond away from the edges.
Fold the bottom half over the filling and seal the edges with your fingers. Push down around the filling to get rid of any air. Make sure the edges are sealed and there is no filling escaping. Moisten the two bottom corners with egg and close them together and seal to create the dumpling shape.
Continue until you have made enough wontons.
For the Wonton Soup:
Heat the veg stock to just under boiling and add in the miso, spring onions/garlic shoots, chilli, cabbage, ginger, rice wine and soy sauce.
Stir until the miso dissolves and simmer for a few minutes to soften the cabbage. Add a few drops of sesame oil and drop in the wontons.
They will sink, give them a stir occasionally and cook in gently bubbling water for 3 or 4 minutes. They should float to the top then give them another minute or so.
Scoop out the wontons with a slotted spoon and place them in the serving bowls.
Stir in the chopped cilantro and ladle the hot soup over the wontons. Garnish with extra spring onion, sliced chilli and cilantro leaves and serve immediately.