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Quick Prawn and Spinach Wontons

Lovely cloudlike dumplings ready in a flash

We obviously *love* dumplings, but even we can put our hands up and admit that some dumplings, like our fully made-from-scratch potstickers, can be a bit of a labour of love.

What is one to do when a sudden craving for dumplings hits? Apart from calling up your local takeaway, you could always try our delicious spicy potstickers, which have a prep time that is cut right down by making use of store-bought wrappers.

Today’s recipe harnesses that same power of the readymade wrapper to create a delicate wonton dumpling. These wontons are cooked in boiling water as opposed to being deep fried, and they are one of my favourite types of dumpling because they’re so light. In Cantonese, wonton literally translates as ‘to swallow a cloud’. Isn’t that just the loveliest evocative description? I never make my own wonton wrappers because the readymade ones available in Chinese supermarkets are fantastic quality. Inside the wrappers, a small but gutsy handful of ingredients makes up a wonderfully juicy spinach and prawn filling. Not a fan of prawns? No worries, check our our chicken wonton soup here. Finally, to finish off, I love adding a big dollop of Lao Gan Ma crispy chilli oil – the perfect texture contrast against the silkiness of the wrappers and the crispness of the prawns.

Serves
Makes
Ingredients

24 square wonton wrappers
200g prawns, roughly chopped
200g baby spinach, finely chopped
3 tsp cornflour
2 tsp light soy sauce
1/8 tsp ground white pepper
1/2 tsp sesame oil

To serve  
Lao Gan Ma crispy chilli oil (or another favourite chilli sauce)
crispy garlic or shallots

We obviously *love* dumplings, but even we can put our hands up and admit that some dumplings, like our fully made-from-scratch potstickers, can be a bit of a labour of love.

What is one to do when a sudden craving for dumplings hits? Apart from calling up your local takeaway, you could always try our delicious spicy potstickers, which have a prep time that is cut right down by making use of store-bought wrappers.

Today’s recipe harnesses that same power of the readymade wrapper to create a delicate wonton dumpling. These wontons are cooked in boiling water as opposed to being deep fried, and they are one of my favourite types of dumpling because they’re so light. In Cantonese, wonton literally translates as ‘to swallow a cloud’. Isn’t that just the loveliest evocative description? I never make my own wonton wrappers because the readymade ones available in Chinese supermarkets are fantastic quality. Inside the wrappers, a small but gutsy handful of ingredients makes up a wonderfully juicy spinach and prawn filling. Not a fan of prawns? No worries, check our our chicken wonton soup here. Finally, to finish off, I love adding a big dollop of Lao Gan Ma crispy chilli oil – the perfect texture contrast against the silkiness of the wrappers and the crispness of the prawns.

GET THE METHOD →

Stir all of the filling ingredients together until just combined - don't overmix otherwise the mixture will become very watery.
Wrap the dumplings: place a heaped teaspoon of filling in the centre of the dumpling. Bring together opposite corners to form a triangle, then press gently around the filling to clasp the sides of the wrapper together and remove any air bubbles. Using your thumb and forefingers, make one pleat towards the front and centre, and one pleat towards the back and centre. Press firmly. Alternatively, just use your fingers to firmly bunch and press together the top corner of wrapper.
Bring a large saucepan of water to the boil. Add the dumplings (in two batches, unless you have a really big pot). Cook on a soft rolling boil for around 4 to 5 minutes until the wrappers are translucent.
Drain, then serve the wontons with chilli oil and sprinkles of crispy fried garlic or shallots.
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  • AnitaW

    As always this looks deliscious and doable.
    Am I interpreting the instructions correctly,are the outer points left unsealed?

    • Hey there! Yep you can leave the outer points unsealed, just make sure that once you have the triangle, you press in the area around the filling so that the moisture seals the two sides of the wrapper closest to the filling. This will prevent any leakage. I hope that makes sense! J x

  • Evelien

    Yummy! *rubbing my belly* Thx for the easy recipe, will try this soon! The potstickers are still a fave, take a bit longer to make but totally worth it in the end and also a lot of fun to make with family…let’s say, maybe a cheeky little brother who likes to tease his sister and make fun of her dough rolling skills…thx bro…haha
    Our favorites for sure, quite similar to our family recipes and we love your book! 🙂

    • Haha! Love a little bit of sibling rivalry! Thanks for the great feedback, we always love hearing from people ☺ Really pleased to hear that you are enjoying the book too. If you haven’t already, please give us a review on Amazon (you can do this even if you didn’t buy the book on there). We’d be super grateful! J xx

  • Beth

    Would it be ok, do you think, if I replaced the spinach with Bok choy?

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