Cloud Swallows
Wonton
There is a distinct resemblance to the beak and tail of a swallow when the
pastry squares are correctly folded to enclose the filling. On a more prosaic
note, they may be called deep-fried dumplings. One also finds them on
restaurant menus under the name of Ôfried short soup sweet and sourÕ when
served with the appropriate sauce.
Makes about 40
6 dried shiitake mushrooms
125 g (4 oz) raw prawns
4 spring onions, finely chopped
3 tablespoons finely chopped bamboo shoots
250 g (8 oz) minced pork
1½ teaspoons salt
1 tablespoon light soy sauce
1 teaspoon sesame oil
250 g (8 oz) wonton wrappers
peanut oil for deep-frying
Soak the mushrooms in hot water for 30 minutes. Squeeze out any excess
moisture, discard the stems and chop the caps finely.
Shell and devein the prawns and chop till almost a paste, mixing with the
spring onions, mushrooms, bamboo shoots, minced pork and seasonings.
Put a half teaspoon of filling in the centre of each wonton wrapper. Moisten
the edges of the dough with a finger dipped in water. Fold over to form a
triangle, with the points overlapping slightly. Press together to seal. Pull the
two bottom corners of the triangle down to meet under the bulge of the
filling, and dab with a little of the meat mixture, placing one corner over the
other and pressing firmly. Place on a paper-lined baking sheet, leaving a little
space between them. If they touch, this pastry is inclined to stick.
Heat the oil in a wok and deep-fry a few at a time over medium heat so the
filling has time to cook through, about 2 minutes. When golden, lift out on a
slotted spoon and drain on absorbent paper. Serve as an appetiser or as part of
a meal, with sweet and sour sauce poured over just before serving.
Note: Wonton wrappers may be purchased from the refrigerator section of
any Asian store. They are squares of egg and wheat flour pastry, rolled very
thinly and cut into precise 8 cm (3 in) squares. They are also used for steamed
dumplings. To make, gather the edges of the pastry around 2 teaspoons of
filling in a money bag shape. Steam over boiling water for 10 minutes in an
oiled steamer.
