Crispy Pork / Vegan Wontons makes 20 small-mini ones / 12 medium
Whole Food Earth – Penko Crumb promotion
150g minced pork or 150g minced Quorn / smashed beans or chickpeas
1 small egg (or 1/2 large) / Vegan option – use 1/2 teaspoon guar gum or 1 tablespoon lightly whipped aqua faba (from the chickpeas)
1 teaspoon cornflower
1/2 teaspoon fresh ginger – grated
1 clove garlic – crushed
1 – 2 spring onion – thinly sliced
1 – 2 teaspoons light soya sauce or tamari
75 g / ½ tin water chestnuts – chopped very small (or grate)
1 heaped tablespoon WFE panko crumbs (to bind)
1 tablespoon fresh coriander – finely chopped (optional)
½ green chilli – finely chopped or minced (optional)
season well
For the breadcrumb mix x 3 bowls (= 3 step process)
2 – 3 tablespoons plain flour *** – in one bowl
1 whole egg *** and 1 tablespoon milk, mixed (or for vegan*** mix the flour with a vegan milk, to make a batter – use for both coatings – followed by the crumbs) – in another bowl
4 -6 tablespoons WFE panko crumbs – in the 3rd bowl
(Variation :- add some black sesame seeds for colour to the crumbs 10-15% ratio)
Method :-
- Mix together all the ingredients to the pork / vegan won tons.
- With cold damp hands – mould small balls in to spheres the size of a small meatball / 1 inch /
- Pane – means with clean hands, and possably a spare hand on bowl 3 – dip in the flour and coat well, shake off any excess, then coat in the egg mix, allow the escess to drip off before placing in the panko crumbs to coat well – re-shaping them with your hands and ensuring they are well coated.
- If using the vegan version – – coat in the flour / milk batter and then panko crumbs.
- You can deep fry or bake – – see below.
- Bake for 9 – 10 minutes in a hot oven 180c/ gas 6-7
- Cook – Fry until golden, bake for 7 – 9 minutes until golden.
- Tip – – make sure they are cooked in the middle, probe to over 70*c, firm and not at all pink/raw in the middle / or if vegan cook until golden brown, no need to probe.
Whole Food Earth contacted me to make a recipe using their panko crumbs and i fancied something Asian i could use as part of a dim sum lunch – so these Crispy bon bons were born using a dumpling, pork based filling but flour, egged and breadcrumbed using these Japanese style crumbs which fry up so crispy and golden, making them a real tasty treat.
All moneys paid has been donated to The Feed Charity – who run a social supermarket on Hall Road in Norwich, they have to fund the ingredients by around 1k per month. But with over 4k members locally needing to use a social supermarket it’s a must for our community. They offer FREE veggies and sanitary products, with reduced other items.
Im occasionally there a few times a year offering community cookery lessons, which is always fun.
Recipe by Zena Leech-Calton (C) – All for the LOVE of FOOD especially Norwich food.