Imagine my delight at discovering kosher wonton wrappers! This recipe came from delicious magazine in an article about chef Liz Egan. The filling is mainly veal mince, water chestnuts, dried and soaked shitake mushrooms and coriander. According to the article it makes 80 wontons. However, we had a bit more mince so it made about 100. A number not truely appreciated until you have to fill and fold 100 of those little packages.
These were then steamed using a bamboo steamer placed over a wok for about 10-12 minutes. Then serve as an appetiser with sweet chilli or soy sauce (or a combination of the 2). In hindsight this operation was a slight palaver. Not hard but very fiddly. Probably won't be making them again for sometime, especially with about 50 in the freezer.
Any left over filling could be used to fill spring rolls or turned into burger patties.
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