Won-ton are Chinese soup dumplings, which are usually filled with minced pork and served in a clear broth made from duck and pork. Buy them from Chinese markets where they are cheap. They will freeze for up to 6 weeks, when they become increasingly brittle and unworkable. Won-ton in most Chinese restaurants tend to be pretty basic dumplings and you will be able to make superior ones at home.
You can make all sorts of different fillings, including duck, fish and shellfish, but the ingredients must be raw – if you fill won-ton with cooked meat or fish, they disintegrate.
Always cook won-ton in simmering lightly salted water, ladling clear broth over them just before serving. If more convenient you can freeze won-ton on a floured tray, then bag for storage and cook in simmering water from frozen; in which case allow 5–7 minutes.
Put the pork into a bowl, then add the garlic, spring onions, ginger, chopped coriander leaves, soy sauce, sesame oil, dry sherry, salt and black pepper to taste. Mash all together with a fork.
Put a heaped teaspoon of mixture on each wrapper. Brush edges with
Poach in boiling salted water for about 3–4 minutes. Drain and divide between 4 bowls. Ladle stock over and scatter with coriander and chives.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.