Search
  • omykitchen

Mum's Signature Chinese Wantons

Updated: May 18, 2018

A special tribute to my mum who never fails to whip up delicious home cooked meals for my family every day. Today, I am sharing a recipe that holds dearly in my heart and that's my mum's signature Chinese wantons (or dumplings). The reason why I love this recipe is because it reminds me of home; made with only the freshest ingredients and lots of love ❤️. And knowing my husband, my sister and brother, as well as my little niece either don't like eating fish or can't take prawns due to allergy, she secretly and witty incorporated fish in the filling mixture. Well, no one complains there is any fishy smell or taste in the filling. In fact everyone will happily finish the whole plate of wantons and fight for the very last piece. It is the ‘MUST ORDER’ dish in the family whenever we have any gatherings!!


Ingredients

  • 300g minced pork

  • 300g yellowtail fish paste

  • 10 - 12 chopped water chestnut

  • 1 tbs grated garlic

  • 2 - 3 tbs fried homemade shallots

  • 1 tbs oyster sauce

  • Salt & white pepper to taste

  • 1 egg

  • 35-40 wanton skins


Directions

  • Mix minced pork, fish paste, chopped water chestnut and grated garlic together. Add in egg and mix again. Finally, add in salt, pepper, oyster sauce and fried shallots. Set aside or leave it refrigerated for later use.

  • Spread a single square wrapper across the palm of one hand, heap a small clump of filling in a teaspoon and place in center. Bring the edges of wrapper in and seal it gently.

  • Steam for 8-10 minutes (small size - 8 mins; large size - 10mins). You may refrigerate the par-cooked wantons if not consuming immediately. Before serving, blanch the wantons in hot boiling water (with added oil) for 1-2 minutes.


Give it a try to make them for your mum and family. HAPPY MOTHER'S DAY!


#mothersday #homecooked #familymeals #mumsignature #chinesedumplings #sgigfood #sghomecook #sghomechef #sghomemade #instafoodsg

36 views

© 2018 by OMY Kitchen Singapore. All rights reserved.