Serves: Makes about 16-18 - Time:
Wontons are a brilliant way of using up leftovers. These ones are filled with the beef and shitake mushrooms from the slow-braised short rib recipe. Pretty much anything works as a stuffing for wontons as long as the mixture is not too wet. You can steam or fry them although I have to say there is something irresistible about the crunchy wonton pastry when fried-dangerously moreish. Buy the wrappers from oriental shops -they mostly come frozen- or order online from theasiancookshop.co.uk or starrymart.co.uk.
- 250g beef and shitake mushroom from the Slow-Braised Short Rib of Beef recipe (see Meat)
- 16-18 wonton wrappers (for deep frying)
- oil for deep-frying
- sweet chilli sauce for dipping
- Lift out the chunks of beef and some shitake mushrooms from the sauce and when cold, finely chop.
- Take a wonton wrapper and, with your finger, dampen around the edges with cold water. Place about half a teaspoon of the mixture in the centre. Bring up the bottom edge to meet the top and press down around the edges to seal tightly. Make a little dent in the centre of the filling. Bring the two bottom corners together and pinch tightly. Gently fold the top edges down. Place on a sheet of non-stick baking parchment. Repeat for the remaining wrappers.
- Heat the oil in a deep frying pan-or deep-fryer-it needs to be about 3cm deep. When it reaches 180˚c deep-fry a few wontons at a time for about 2-3 minutes, turning them over to brown them evenly. Lift out and drain on kitchen paper and keep warm in a low oven. Eat immediately.