|Preparation : 15 min||Resting : 30 min|
|Cooking : 10 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|130||g plain flour
|80||ml warm water
|1||tsp warm water
|300||g peeled prawns|
|½||tsp sesame oil|
|2||tbsp soy sauce|
|½||tsp grated ginger|
|1||Sift* the flour into the metal bowl, remove the cap. Run the PASTRY/|
CAKE programme. Gradually add the water through the cap opening. Check the
consistency of the dough. If it is too sticky or dry, add more flour or water as
necessary. Press the dough with a finger; when ready it will retract a little, leaving
the finger mark.
|2||Dust a work surface with flour; place the dough on it. Knead* for 30 seconds,|
wrap in cling film and set aside to rest for 30 minutes. Prepare the prawn filling.
|3||Divide the dough in 2.5 cm balls. Using a rolling pin, roll out* the balls to form|
thin 8cm discs. Lightly dust with flour if the dough starts to stick. The dough should
be slightly transparent.
|4||Spoon 1 tsp of prawn paste onto each wonton wrapper. Brush the border of the|
wrapper with wonton sealer; fold in half and lightly press to seal. Continue until
the filling has been used. Pour 500ml water into the metal bowl and fit the steam
basket; line* with baking paper and brush with oil. Make single a layer of wontons
in the basket. Run the STEAM programme 10 minutes. For best results, steam the
wontons in several batches without overloading the basket. Serve with soy sauce.
|1||Fit the food processing bowl; insert the mini bowl and blade. Put the filling|
ingredients into the mini bowl; Pulse for 30 seconds using the FOOD PROCESSOR
programme. If necessary, scrape down the wall of the bowl with the spatula*.
Continue until the mixture resembles a coarse paste.