Spinach and water chestnut wontons
You won't believe how easy it is to whip up authentic wontons. Serve them as home-made yum cha or canapés at a party
Baby spinach leaves
300 g, finely chopped
Canned water chestnut, rinsed, drained
227 g, chopped
2 tbs, (garlic), finely chopped
- Place a bamboo steamer over a wok or large saucepan of boiling water. Steam spinach, covered, for 2–3 minutes or until wilted. Drain spinach well and roughly chop. Transfer to a medium bowl. Add tofu, water chestnuts, hoisin sauce and chives and mix gently to combine.
- Place wonton wrappers on a flat surface. Place 1 teaspoon spinach mixture in the centre of each wonton. Brush the edges with a little water. Fold corners together to form a pouch and press edges to seal.
- Line base of bamboo steamer with baking paper. Place half the wontons in a single layer, without touching, over base of steamer. Steam for 12–15 minutes or until tender. Transfer to a plate and cover to keep warm. Steam remaining wontons. Serve sprinkled with coriander.
SERVING SUGGESTION: Steamed broccolini and green beans, plus brown rice and sweet chilli sauce for dipping.Wonton wrappers are small squares of pastry and are available near the fresh noodles and pasta in the chiller section of most supermarkets or from Asian grocery stores. If unavailable you can use gow gee wrappers.