The point is that sometimes we have to adapt and change our recipe a little here and there if something goes wrong, but as long as the ingredients are delicious, the end result will also be just as good :)! Have included the recipe for both wontons and parcels, so you can make whatever you want depending on the wrappers you have!
Adapted from Hunger & Haw Hai
8 ounces (1/4 kg) minced chicken
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup salted peanuts, chopped (can be pulsed in a food processor as well)
2 tablespoons spring onions, chopped
1/2 teaspoon ginger paste
1/2 teaspoon ginger, finely sliced
1 1/2 teaspoon garlic, minced
1 teaspoon dried chili flakes (adjust to taste)
1 tablespoon water
30 square wonton wrappers (the only wonton wrappers I could find find were huge square ones which I then cut into wonton size)
3-4 spring onions, cut into thin strips and wilted in boiling water
Vegetable oil, enough to come 4 inches up the side of a large pot
– Brush a wonton wrappers with the egg-wash and place a 1/2 tablespoon of filling into the center of the wrapper. Brush the edges with more egg-wash.
– Lift all four corners of the wonton wrapper and make a pouch. Squeeze together around the top of the filling to form it to remove all the air, sealing it into the middle of the wrapper.
– Tie with a strip of wilted spring onion.
– Put a piece of wilted spring onion in on top of the filling (had to subsitute since I couldn’t tie the ribbon). After brushing the egg wash around the filling (I find that a silicon pastry brush is the best for this job), divide the wrapper into thirds bring the left and the right side of the wrapper in the middle over the filling. Brush a little more egg wash on the right and left side of the now rectangular wrapper. Bring both ends together in the middle, making sure that the package is all sealed. Voila, square little parcels ready!
– Heat the oil and fry the wontons/parcels in batches, until golden and crisp from both sides, approximately 2-3 minutes.
– Drain on paper towels.
– Serve hot with Chilli Sauce.