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.
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
For the soup
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.
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
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.
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.
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