Lilian’s Kitchen chef Lilian Hiw tells us to change up our Christmas fare with recipes for deep-fried wontons and chilli dumplings
Dare I say it? Yes, we’ll soon be thinking about entertaining, festive drinks parties and gatherings with family and friends for Christmas and New Year, So, I thought I’d share a couple of plan-ahead recipes that will make life a little easier, while also adding something a little more exotic to the traditional Christmas fare.
Introducing wonton pastry
One of the ingredients I always like to have tucked away in my freezer is wonton pastry. These delicate little sheets are incredibly versatile and once you discover them, I think you’ll find plenty of excuses to use them.
They can be steamed to make siew mai, deep-fried to make crispy wontons or boiled and served in a light broth as wonton soup. They’re also delicious with noodles in a broth, or wonton noodles served ‘dry’ – simply cook, drain and toss with dark soy sauce, oyster sauce and a little chilli.
The good news is that you don’t have to make the pastry yourself. You can buy ready-to-use wonton pastry either chilled or frozen. K-Mart Supermarket on Risbygate Street in Bury St Edmunds stocks them in the frozen section.
Wontons or ‘swallowing clouds’
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I love the name wonton. The Cantonese word wonton is often translated as ‘swallowing clouds’, which is a rather beautiful description of these delicate little dumplings. Traditionally served in a clear broth, the thin pastry and light filling give the impression of little clouds floating in the bowl.
For this recipe, I’ve gone for the deep-fried version – crisp, golden and very moreish. And, with Christmas in mind, there’s a simple swap I think works particularly well: use minced turkey instead of pork. You might be wondering whether turkey will make a dry wonton. Don’t worry. The cornflour mixed into the filling helps give the lean meat a surprisingly succulent and tender mouthfeel. The egg helps bind the filling together while also helping to retain its moisture.
They’re lovely served with chilli sauce or on its own. Make them for your next drinks party or as part of a more relaxed festive spread. I promise you’ll be thrilled!
Chilli dumplings
And if you have a packet of wonton pastry left over, don’t stop there. Make chilli dumplings. They’re another favourite of mine. The dumplings are boiled until tender and casually tossed in chilli oil. I like to add a dash of Chinese black vinegar and a little sesame oil, which gives that lovely combination of heat, acidity and umami.
Chilli oil
Chilli oil is such a wonderful addition to any kitchen. It brings heat, fragrance and a delicious savoury richness to all sorts of dishes. Homemade chilli oil is surprisingly quick and easy to prepare, this simple version is my trusted favourite and it takes just minutes to make. Store it in a clean airtight jar and allow the flavours to infuse and mature over time, rewarding you with a richer, deeper flavour. You’ll find yourself reaching for it to drizzle over noodles, rice, vegetables, fried eggs or to dress a salad.
But if you’re short on time, there are some excellent ready-made versions available. One of my favourites is Lao Gan Ma Crispy Chilli in Oil. You can pick up a jar from Sainsbury’s or K-Mart Supermarket. It’s wonderfully savoury, crunchy and spicy, and very convenient when you want to get something on the table quickly. (If you’re a mushroom lover, I’ve also included a photograph of Lao Gan Ma’s Chinese mushroom in chilli oil as well.)
Great stress-free party tip
Both recipes can be prepared ahead, which is exactly what I’m looking for at this time of year. Make your dumplings, freeze them, then cook them when you need them. There’s something very satisfying about having a tray of dumplings ready in the freezer, knowing that when friends arrive, you can effortlessly produce something delicious in 15 minutes. Instant fast food! What’s not to like?
If you enjoy these recipes, you’ll find other Asian-inspired party dishes in my cookbook, Lilian’s Kitchen – Home Cook Food.
Copies are available locally at Bury St Edmunds Library, Waterstones, Papakis Deli, K-Mart Supermarket, Wyken Vineyards Gift Shop, The Coffee House in Fornham All Saints, St Edmundsbury Cathedral Shop on Angel Hill, The Suffolk Café at Park Farm Business Centre, and the Food Museum in Stowmarket. It’s also available at Singapulah restaurant on Shaftesbury Avenue in London.
DEEP-FRIED WONTONS
Makes: 32–39
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
1 packet wonton pastry, defrosted (32–39 sheets, depending on the brand)
1 litre vegetable oil, for deep-frying (you may not need all of it; fill the pan no more than halfway)
DEEP-FRIED WONTONS
Makes: 32–39
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
1 packet wonton pastry, defrosted (32–39 sheets, depending on the brand)
1 litre vegetable oil, for deep-frying (you may not need all of it; fill the pan no more than halfway)
Cook: Fill a wok or deep saucepan no more than halfway with oil and heat to 180°C. To check the temperature without a thermometer, place the handle of a wooden spoon into the oil; if bubbles gently gather around it, the oil is ready.
Carefully lower a small batch of wontons into the hot oil using a slotted spoon or tongs, lowering them away from you to avoid splashing. Don't overcrowd the pan, as this will lower the temperature of the oil and can result in soggy, greasy pastry. Fry for about 5-6 minutes, turning occasionally, until golden brown and the filling is cooked through. Transfer to a tray lined with kitchen paper to drain.
Serve: Serve hot with your favourite chilli sauce, or enjoy them just as they are.
Chef’s Tips
For a festive twist, substitute the pork with minced turkey. Turkey is naturally leaner, but the cornflour helps retain moisture and gives the filling a tender mouthfeel, while the egg helps bind everything together.
Wontons are best served freshly fried. If you’re cooking them ahead for a party, keep them warm in the oven at 80°C, loosely covered with foil. Don't seal the foil, as trapped steam will soften the pastry.
Wontons freeze well. Arrange uncooked wontons in a single layer on a tray and freeze until firm, then transfer to a freezer bag or container. They are best used within 2 months. Cook them directly from frozen, allowing a little extra cooking time, and check that the filling is cooked through and piping hot before serving.
CHILLI DUMPLINGS
Makes: 32-39
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
1 packet wonton pastry, defrosted (32–39 sheets, depending on the brand)
Filling
500g minced pork, 12% fat
10g fresh coriander, chopped
40g spring onions, finely sliced (about 4)
1 tsp salt
1 tsp ground white pepper
2 tsp cornflour
2 tsp light soy sauce
1 large egg
Chilli oil:
2 tbsp chilli flakes
2 tbsp ground chilli
2 tbsp white sesame seeds
1 tsp salt
150ml vegetable oil
1 cinnamon stick, about 5cm
1 shallot, sliced
2 spring onions, sliced
Serving suggestion:
A dash of Chinese black vinegar or balsamic vinegar and a drizzle of sesame oil.
Method:
Make the chilli oil: Toast the sesame seeds in a dry pan until lightly golden. Transfer to a deep heatproof bowl and add the chilli flakes, ground chilli and salt.
Put the cinnamon stick, shallot, spring onions and oil into a saucepan and heat over medium-low heat. Fry for 4–5 minutes, until the shallot and spring onions are golden and the oil is fragrant. Carefully strain the hot oil through a metal sieve into the chilli mixture. Stir well and set aside.
Prepare the filling: Combine all the filling ingredients in a bowl and mix thoroughly.
Assemble the dumplings: Place a teaspoon of filling in the centre of a wonton pastry. Moisten the edges with water and fold the pastry over to seal in the filling, pressing out any air pockets. Crimp five pleats along the edge of the dumpling. Repeat with the remaining pastry.
Cook: Bring a large pan of water to the boil. Carefully add the dumplings and cook for 2–3 minutes, until they float to the surface and the filling is cooked through. Remove with a slotted spoon and drain well.
Serve: Toss the dumplings in the chilli oil and serve with a dash of Chinese black vinegar or balsamic vinegar and a drizzle of sesame oil.
Chef’s Tip
Make the chilli oil in advance if you can – it tastes even better after being left to infuse overnight. It will keep for a couple of weeks in an airtight jar in the fridge. Always use a clean, dry spoon when serving.
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