Wontons
4 servings
60 minutes
Chinese dumplings prepared in our kitchen by Alexey Vasiltsev, chef of the restaurant "La Ma".
1
Prepare all the ingredients.
2
In a large bowl, mix flour, egg yolks, and a generous pinch of salt. Rub the flour with the yolks with a spoon until it resembles uniform sand.
- Wheat flour: 200 g
- Egg yolk: 3 pieces
- Salt: to taste
3
Gradually add water and start kneading the dough by hand. When the dough forms a single ball, transfer it to a table or board and continue kneading, spreading it on the surface.
- Chicken broth: 2 l
4
The dough should be smooth and uniform. Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.
5
Chop the onion into very small cubes.
- Onion: 70 g
6
Crush the garlic and chop it finely.
- Garlic: 4 cloves
7
Chop the leaves of Chinese cabbage into small cubes.
- Chinese cabbage: 70 g
8
Peel and finely chop the ginger.
- Ginger root: 10 g
9
Chop green onions and cilantro.
- Coriander: 10 g
- Green onions: 15 g
10
Chop the mushrooms very finely.
- Champignons: 200 g
11
Shrimp should be cut in a special way: place the shrimp on the board and flatten it with the flat side of the knife, then chop it into small cubes.
- Peeled shrimp: 20 g
12
Pass the chicken through the meat grinder.
- Chicken thigh fillet: 150 g
13
Heat oil in a pan at a temperature below medium, add onion, garlic, and ginger, and fry until the onion becomes transparent.
- Vegetable oil: 150 ml
- Onion: 70 g
- Garlic: 4 cloves
- Ginger root: 10 g
14
Add mushrooms, increase the heat, and fry, stirring, until all the moisture released by the mushrooms evaporates.
- Champignons: 200 g
15
Add cabbage and greens, continue frying for another 4-5 minutes. Let the cooked vegetables cool down.
- Chinese cabbage: 70 g
- Coriander: 10 g
- Green onions: 15 g
16
Combine chicken mince, shrimp, and vegetable filling, add oyster sauce, white pepper, chicken powder, malasan, soy, and fish sauces. Mix everything well.
- Chicken thigh fillet: 150 g
- Peeled shrimp: 20 g
- Oyster sauce: 15 ml
- Ground white pepper: to taste
- Chicken powder: 5 g
- Malasyan: 5 g
- Soy sauce: 1 tablespoon
- Fish sauce: 2 teaspoons
17
Dust the table with flour and roll out the dough into a rectangle no thicker than 1 mm.
18
Cut the dough into squares with a side of 5 cm.
19
Place about 1 teaspoon of filling on the square of dough, fold it in half into a triangle, and connect the corners by wrapping the dough around your finger.
20
Bring the broth to a boil and add the wontons. Cook for 8-10 minutes. At the beginning of cooking, stir them to prevent sticking.
- Chicken broth: 2 l
21
Serve the wontons with the broth they were cooked in, adding chili oil and some greens.
- Chili oil: to taste
- Coriander: 10 g