Friday, September 29

Steamed Wan-Tans with Chicken, Shrimps and Waterchestnuts

While most wan-tan-recipes ask for pork as the main filling-ingredient, this one asks for chicken. Instead of steaming the wan-tans you could as well fry them. Then it's recommended to close the wrappers completely.

makes about 40 wan-tans

ingredients
about 40 wan-tan-wrappers (7.5 cm squares)

for the filling:
100 g waterchestnuts, finely chopped
100 g shrimps, peeled and deveined, chopped
350 g chicken, minced
1 slice baked and cured ham, finely chopped
4 tsp soy sauce
1 Tbsp sake
1 scallion, finely chopped
2 tsp ginger, finely chopped or 1/2 tsp ginger powder
1 tsp sesame oil
1 egg white, lightly beaten with a spoon
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp sugar

1. Place ingredients for the filling in a bowl and mix well. Place 2 tsp of the filling onto one wan-tan-wrapper, pull the wrapper around the filling, carefully forming an open ball. Don't enclose the filling completely. Proceed with the remaining filling and wrappers in the same way until all filling is used.

2. Put parchment paper into a steamer, place the wan-tans onto it and the steamer into a wok filled 3-5 cm (depending on wok and steamer size) with boiling water. Cover the steamer with a lid, reduce heat and steam wan-tans about 20 minutes. Repeat procedure using new parchment paper each time and set cooked wan-tans wrapped in foil in the warm oven until all are done. Serve hot.

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