BarkingBaking.com
  • Find Recipes
    • Latest Antics
    • By Type
    • By Time
    • Booze
    • Glossary
  • YouTube
  • About
    • Submit A Recipe
    • Durham Give A Rose
    • Instagram
    • Speak Up
    • Cookie Policy
    • Music I Write
  • Newsletter
  • Shop
    • Living Out Kit
    • Bargains
  • Great Eats

Recipes & Eats

Wonton Debauchery and Spring Rolls: Barking Baking Does Chinese

25/1/2015

Comments

 
Xiang and I have been saying for ages how we must cook something together but somehow it never quite happened! We finally got round to doing it on Saturday. Venus, Elena, Xiang and I all had a superb evening making this lot. Xiang brought some duck which, by chance, had a sauce that went splendidly with the spring rolls. It really was a fantastic evening. 

I thought that we would be left very hungry but I was so wrong. We ate like kings! Venus also cooked a delicious cabbage thing which was basically cabbage fried in ginger and garlic with a little water. Very nice.

For pudding we had some "custard buns" - they are like sweet bread filled with custard. You can get them from the Chinese store opposite the bus station (in Durham); this is where we got the pastry from.
Ingredients

For the parcels

  • 250g pork mince
  • 200g peeled prawns
  • 2 pudding spoons olive oil 
  • 1 pudding spoon soy sauce
  • Salt and pepper 
  • 1 tsp chopped ginger paste
  • 1/4 tsp sugar
  • 1 egg
  • Wonton pastry (if in Durham, the chinese store opposite the bus station sells them)

For the soup

  • 2 chicken stock cubes
  • Boiling water - enough to fill your pan (probably about a litre)
  • 2 heads of pak choi
  • 3 tsp cyder vinegar 
  • 2 tsp soy sauce in with the wanton
  • Salt and pepper
  • 2 spring onions
  • Rice noodles

Method

The parcels

Mix the pork, prawns, olive oil, soy sauce, salt, pepper, ginger and sugar together and leave to marinate in a bowl for a few hours in the fridge (covering with cling film).

After a couple of hours, remove the meat mix from the fridge. Separate the egg. Put the yolk in with the meat (stir it in) and the keep the egg white in a small bowl. Grab the wonton pastry and paint a little of the egg white around the edge. Now pop a lump of the meat mix in the middle. Fold opposite corners of the pastry together to make a small pouch, pinching along the edges. Put to one side.
Now boil some water in a large pan and gently place the wonton parcels in. They will sink to start with but when they have cooked they will float - this takes just a couple of minutes but obviously you have quite a lot to get through so it can take a while. Do not put them all in at once, you want enough to make one layer across the pan. At this point, remove them carefully with a slotted spoon and put to one side. Chop up your pak choi now; separate the white bits from the green bits.

When you are putting the last batch of wonton parcels in, get the chicken stock on the heat. Save the water you boiled the wonton parcels in though. When the stock is boiling, add all the wonton parcels. Pop the white bits of pak choi into the wonton water and then about a minute later, add the green bits (the white bits are a bit thicker and need longer to cook). At the same time, pop the noodles in. Leave for about 3 minutes. 

Finally, add the vinegar, soy sauce, salt, pepper and spring onions (chopped up) to the chicken stock/wonton pot.  

We put both pans on the table and ladled everything into bowls. It is very refreshing; not too heavy (like eating a stew can be) but it fills you up!


For the spring rolls

Ingredients
  • Pack of stir fry veg from Tesco
  • 1 tsp Ginger paste
  • Splash of Worcestershire sauce
  • Spring roll pastry (filo pastry)

Method

Fry up the veg in some olive oil. Add the ginger and Worcestershire. It does not take long. 

Lay out a piece of pastry. Pop a small amount of the veg in the lower half. Fold the bottom corner up. Then fold in from the right. Then the left. Then roll the whole thing up, being careful not to tear the pastry. 
Place each roll in a baking tray lined with tin foil. Paint a little olive oil over each one. Cook for 20 mins at 180. They should turn a lovely golden brown and be crispy. 
Follow my blog with Bloglovin Barking Baking
Comments

    Who is The Barking Baker?

    My name is Hugo Brown and I've just graduated from Durham University having studied Law.

    BarkingBaking.com is full of easy student recipes. There are now over 200 recipes to be found here. 

    Get in touch if you have any feedback. Please do share the site with friends and family. 

    I also write music. Check it out. Sharing is caring.

    Instagram
    Get behind the scenes with Barking Baking by following us on Snapchat. Just open the app and scan the image below. Username: "BarkingBaking".

    Interested in running an Advertorial with us? Yes.
    Picture

    Archives

    March 2018
    October 2017
    August 2017
    July 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014

    Categories

    All
    America
    Blender
    Booze
    Bread
    Breakfast
    Brownies
    Bundles
    Burgers
    Cakes
    Coffee
    Cookie/Biscuits
    Dips
    Eclairs
    Egg Free
    Experimentation
    Fish
    Fruit
    Fry
    Gluten Free
    Great Eats Durham
    Great Eats London
    Healthy
    Healthy Ice Cream
    Hob
    How To
    Ice Cream
    In A Cup
    In A Cup/Jar
    Late Night
    Meals
    Mega Pudding
    Microwave
    Muffins
    Nibbles
    No Cook
    No Equipment
    Oven
    Pastries
    Pie
    Quick/Easy
    Refreshing
    Road Trips
    Roasts
    Sandwich
    Stir Fry
    Summer
    Toaster
    Toastie
    Toastie Maker
    Travel
    Vegetarian
    Waffles
    Wine Society
    Winter

    RSS Feed

    Follow

    Why use this?

    Think of this as an online, easy to follow, recipe book.

    I will make mistakes so you don't have to!

    Picture
BarkingBaking.com is the home of easy student recipes
Recipes • Submit A Recipe • Music • About
  • Find Recipes
    • Latest Antics
    • By Type
    • By Time
    • Booze
    • Glossary
  • YouTube
  • About
    • Submit A Recipe
    • Durham Give A Rose
    • Instagram
    • Speak Up
    • Cookie Policy
    • Music I Write
  • Newsletter
  • Shop
    • Living Out Kit
    • Bargains
  • Great Eats