Asian Wonton

Ukoliko ste ljubitelji snažnih okusa azijski wontoni će vas zasigurno osvojiti. Ono što me osobito oduševljava kod ovih wontona je tako nježna opna kuhana na pari prožeta svim snažnim slatko-kiselim okusima đumbira, mesa i češnjaka. Dugo sam se pripremala na ovaj pothvat s obzirom na to da zaista zahtjeva mnogo pažnje, vremena, truda i znanja, tako da sam nakon jednog propalog pokušaja s pretvrdim tijestom, napokon naišla na pravi recept. Naravno, osim pravog recepta, nudim vam i bržu verziju s gotovim korama koju sam također iskušala, a koja je bez kompromisa što se okusa tiče! Sve vrste ovih azijskih smotuljaka posve su nešto drugačije u odnosu na europsku kuhinju i zaista ih se isplati isprobati. Mogu se samo kuhati na pari i poslužiti sa slatko-kiselim umakom (tako sam i ja napravila), a moguće ih je nakon kuhanja i dopeći da dobiju s donje strane koricu ili ih pak staviti u divan temeljac… za koju god se varijantu odlučili, znajte da se trud isplati!

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SASTOJCI:

Tijesto:

500 gr brašna

250 ml mlake vode (cca)

malo soli, žlica ulja (ne ide u orginalan recept, ali ja sam dodala 🙂 )

ILI: gotove kore (kao za baklavu)

Punjenje:

500 gr mljevene junetine

3 ribane mrkve

1/3 ribanog kupusa

2 luka sjeckana na tanke ploške, možete i papriku dodati

1 poriluk sjeckan na tanke ploške

2-3 žlice soja sosa

4 režnja češnjaka

1 čili

1 žličica đumbira ili ribani đumbir 2 cm

1 žličica češnjaka u prahu

1/2 žličice slatke paprike u prahu

pileći temeljac ili malo tople vode

UMAK:

50 ml jabučnog octa

80 gr meda

2 režnja češnjaka

1 cm đumbira

100 ml vode

Ukoliko kupite kore, jednostavno preskočite prvi dio 🙂

Dakle, u brašno polako dodavajte vodu i miješajte prstima dok se ne sjedini. Trebali bi dobiti glatko tvrdo tijesto nakon deset minuta. Prekrijte ga vlažnom čistom krpom i pustite da se odmara na sobnoj temperaturi. Zatim mijesite još 3-4 minute i ponovno ga pustite da se odmara pola sata na sobnoj temepraturi, ponovno prekriveno. Zatim režite na 4 dijela – oblikujte traku i režite male komadiće (oko 1-1,5 cm) koje ćete razvaljati jedan po jedan uz pomoć brašna i valjka. Pazite da vam se na zalijepi i odvajajte ih papirom za pečenje ili brašnom ako ih slažete jedan na drugoga. To zahtjeva dosta vremena i truda, tako da ukoliko odustajte od ovoga jednostavno narežite velike kore na 4 dijela – njih ćete puniti kao sarmice, ali kasnije kuhati na jednak način.

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Punjenje za wontone

U jednu posudu stavite junetinu i dodajte joj sve začine. Miješajte uz pomoć kineskih štapića dodavajući žlicu po žlicu temeljca (ili tople vode – oko pet žlica). Naribano i nasjeckano povrće jedno po jedno ubacite u meso i miješajte štapićima dodavajući vodu po potrebi. Smjesa treba biti prilično kompaktna. Prilagodite svom okusu, ja volim da je ljuto i začinjeno

Iako stavljam soja sos, dodajem i malo soli i začina po želji. Dodam i 2/3 žličice tahinija kad imam.

Wontone možete puniti na razne načine, ja sam ih punila jednom žlicom – žlicom i pol nadjeva i zatvorila u obliku polumjeseca tako da smočite rubove prstom ili kistom vodom. Malo možete stisnuti samo rubove. Ukoliko se koristite gotovim korama, motajte ih isto tako uz pomoć vode na rubovima kako bi se bolje zalijepili.

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Punjenje wontona 

Na drvenu posudu za parenje od bambusa stavite izrezan papir za pečenje. Na njega poslažite gotove punjene wontone. Možete slagati i katove (ja imam dva).

Stavite posudu na prokuhanu vodu na laganoj vatri odnosno na vodu ili temeljac koji kuha. Ja sam kuhala na pari na temeljcu, okus je još intenzivniji. Nakon 40-ak minuta jelo je gotovo. Pospite sa sjeckanim mladim lukom, sezamom i sjeckanom papričicom.

Sastojke za umak stavite u posudu i dovediti do ključanja, smanjite vatru i zatim reducirajte do željene gustoće.

Uživate u ovom divnom putovanju na daleki istok! 😀

Ovako izgledaju punjenja s lažnim korama – više u obliku proljetnih rolica, ali isto tako prefino. Moguće ih je i umjesto parenja jednostavno peći na 180 C.

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ASIAN WONTON

If you like strong flavors Asian wonton will surely win your love. What impresses me especially in these Wontons that thery are so delicate – steamed doughcontrasting  all strong sweet-sour flavors of ginger, garlic and meat. I have long been preparing for this event due to the fact that it really requires a lot of attention, time, effort and knowledge, so that after one failed attempt with the dough too hard, finally met the right recipe. Of course, except for the right recipe, I offer you a faster version of the ready-made crusts I’ve also tried it, and that’s without compromising taste! All of these types of Asian rolls are quite a bit different compared to European cuisine and are really worth trying out. You can cook them  by steaming and serve with sweet and sour sauce (so did I), or can be after cooking and fryed to get to the bottom of the crust or  put in a superb stock … whatever you decide, you should know that the hard work pays off!

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INGREDIENTS:

Dough:

500 g flour

250 ml of lukewarm water (approx)

a pinch of salt, a tablespoon of oil (do not go to an original recipe, but I add :))

OR: a ready-made crust (as for baklava)

Charge:

500g minced beef

3 grated carrot

1/3 grated cabbage

2 onions chopped into thin slices, and you can add pepper

1 leek chopped into thin slices

2-3 tablespoons soy sauce

4 cloves garlic

1 chili

1 teaspoon grated ginger or ginger 2 cm

1 teaspoon garlic powder

1/2 teaspoon sweet paprika powder

chicken stock or warm water

SAUCE:

50 ml apple cider vinegar

80 g honey

2 cloves garlic

1 cm ginger

100 ml water

If you buy a crust, just skip the first part 🙂

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So, in the flour slowly add water and mix with your fingers until blended. You should get a smooth hard dough after ten minutes. Cover with a damp clean cloth and allow to rest at room temperature. Then stir for 3-4 minutes and then leave it to rest for half an hour at room temperature, re-covered. Then cut into 4 parts – set the tape and cut small pieces (about 1-1.5 cm) that will roll out one by one with the help of flour and roll. Make sure that you stick to them and remove the parchment paper or flour if they agree with each other. It requires a lot of time and effort, so that if you give up this easily cut large crust into 4 sections – they will be charged as rolls, but later cook the same way.

In a pot, place the beef and add all the spices. Mix with the help of chopsticks adding a spoonful after spoonful of broth (or hot water – about five tablespoons). Grated and sliced vegetables one by one insert the meat and stir sticks by adding water if necessary. The mixture should be fairly compact. Adjust your taste, I love that spicy and spicy

Although I put soy sauce, add a little salt and spices to taste. Add 2/3 teaspoon of tahini and when I do.

Wonton can be charged in different ways, I poured one tablespoon – tablespoon and a half of stuffing and close the crescent-shaped so that the edges of the wet finger or a brush with water. Few can squeeze only the edges. If you use ready-made crusts, Roll the them also with the help of water at the edges to better paste.

On a bamboo bowl place the cut baking paper. For him slices finished stuffed wonton. You can stack the floors (I have two).

Place the container on boiled water over low heat or in the water or foundation which cooks. I’m cooked by steaming broth to taste is more intense. After 40 minutes the meal is finished. Sprinkle with chopped spring onions, sesame seeds and chopped peppers.

The ingredients for the sauce into the pot and dovedit to boiling, reduce heat and Now reduce to desired consistency.

Enjoy this wonderful journey to the Far East! : D

This is how filling with false peel – more in the form of spring rolls, but also delicious. They can be and instead simply mating oven to 180 C.

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2 Comments Add yours

  1. Alesia Piol says:

    I’m Filipino and we have deep fried ones in the U.S. authentic ones are so much better though 😊
    https://alesiasaffordableadventures.wordpress.com/

    Like

    1. eatastelove says:

      i agree 😀
      thank you for sharing 😀

      Like

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