Chinese Dumplings (Wan Ton)

Maybe its the Chinese New Year spirit, or maybe its Bel´s blog photos. Whatever it is, I started craving for Wan Ton and decided to make some myself.

Wan Tons are actually Chinese dumplings, which can either be deep-fried or boiled. There are so many different varieties of dumplings that I still have a lot to learn.

The easiest ones are those I made yesterday. The dumpling wrappers are easily available at any Asian store and they taste really good. I bought Chinese chives with the intention of making dumplings and had to get rid of them before I go skiing tomorrow!

Yay! Can´t believe that tomorrow at this time, I would have had my second experience of skiing in Europe! This time, we´re heading for Austria! I´m sooo excited. Ok, the one thing you have to know about skiing is that its not a "relaxing" holiday. One has to wake up early (i.e. around 7am) to be able to start skiing around 9am so that one makes full use of the daylight hours in winter. It still gets dark around 5pm here.

So yeah, I´m a "sleep-po" as my hubby affectionately calls me and I have to overcome the Zzzz-monster to get to the mountains to ski. But once you are up there, time just flies!!! Its amazing! I remember how awesome it was to ski last year and can´t wait to wear my skis to savour the experience again! We´ve even bought a new ski suit for me this year! :)

The marinated filling ready to be wrapped

The individual fillings before they are wrapped up

What the dumplings looked like before they were cooked

Chinese Dumplings (Wan Ton)

- 1 packet of Dumpling skins (about 30 pieces)

- 500 gram minced pork

- 300 grams prawns cut into small pieces

- A handful of Chinese chives
- Spring Onions
- 6 Water Chestnuts, finely chopped

(I used those in a can and froze the remainders)

Seasoning
- 2 tbsp Light Soya Sauce
- 2 tbsp Dark Soya Sauce
- A pinch of Salt
- Dash of Pepper

- A bit of sugar

- Sesame Oil

1) Mix all of the above ingredients in a large bowl and season them with the above ingredients. Let them stand for 1 hour.

2) Wrap them up individually in the Wan Ton wrappers

3) Deep- fry them and serve them with Thai sweet chilli sauce OR

4) Cook them in boiling water and serve them in black vinegar with ginger. My hubby preferred the fried ones hands-down and I had to agree with him too.

5) Eat with Chinese Wan Ton noodles. I bought frozen ones and just seasoned them with light and dark soya sauce, oyster sauce and sesame oil.