Recipe for Wantan

Ingredients A for filling:
300g minced meat
1 teaspoon of sesame oil
1 teaspoon of fish sauce (鱼露)
2 teaspoon of Chinese rice wine
Dash of salt and white pepper
1 tablespoon of corn flour
1 packet of wonton wrappers
1 egg white, or just clear water (for sticking purpose)

Optional:
2 tablespoons of fresh fish paste (I added prawns, diced)

Garnish:
Scallion/ spring onion, julienned
Sprinkle of ground white pepper

Ingredients B for soup base:
50 gram of dried anchovies aka ikan bilis, with head and internal parts removed
100ml of chicken /ikan bilis stock (or 1 chicken or ikan bilis stock cube)
Sprinkle of salt and pepper to taste
1 pot of water, 50% filled (about 1000ml)

Method:
1) Seasoned mince meat with all condiments listed A (and fish paste, if opted). Combine well and set aside, or you may leave it refrigerated for 1 – 2 hour marinating time.

2) Spread a single wrapper square across the palm of one hand, heap a small clump of filling with a teaspoon and place in the center.

3) Dip your clean index finger of another hand with egg white or plain water, run your finger across the wrapper’s inner side (area closer to the filling) in order to moisten and seal the wrapper.

Detailed steps:
During the sealing process, first, ligtly ‘press out’ the air inside the half-folded wrapper (if using square sheet, fold into triangle shape, from one corner diagonally to another corner), so that the filling may adhere to the wrapper completely and also to avoid rupturing the wonton from internal pressure when boiled. Then, use finger tips to simply compress the edges between the filling and excessive wrapper to seal up the opening (remember to damp it first). Lastly, ‘close’ your fist to ‘crumple’ the whole wonton a little, resulted an irregular shapping.

4) To make soup base: Boil a large pot of water over high heat. When water boiled, make sure the heat is turned to low flame, before putting in the wonton. Boil wonton till 90% cooked (wonton skins should turn to light and almost whitish appearance when almost cooked) and all excessive flour on the wrappers are completely dissolved. Wontons will appear 'crumpled' due to slight shrinkage, and float up to the surface of the soup, when it is done. So, heat off once it shows all these signs (smile). Drain and set aside.

5) Boil another pot of water over high heat. When boiled, add in dried anchovies and chicken stock cube. Reduce heat to medium-low fire simmer for 30 minutes.

6) Add in salt and pepper to taste. Then, place 90% cooked wonton into the boiling soup 1 minute before heat off. Garnish and serve hot.