Ingredients
Ingredients
- 500 grams of minced chicken
- 2 clove garlic, peeled
- 2 cm piece ginger, roughly chopped
- 1/2 a small brown onion, peeled and quartered
- 1 Medium Carrot, roughly chopped
- 1 225 gram tin of water chestnuts
- 3 level teaspoons of soy sauce
- 1 level tablespoon of chinese rice wine
- 3 level teaspoons of sesame oil
- 1 level teaspoon of brown sugar
- 1 Egg lightly beaten
- 1 packet of Shanghai wonton skins
- sauce
- 1/4 cup of soy sauce
- 1/4 cup of rice wine
- 1 level tablespoon of sesame oil
- 1 level tablespoon of brown sugar
- 1/4 level teaspoon of chilli flakes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add carrot, brown onion, ginger and garlic to bowl, chop 5 seconds, speed 5 - scrape down bowl and repeat
Add drained water chestnuts and chop 3 seconds speed 4 - scrape bowl and repeat
Add egg, soy sauce, rice wine, brown sugar and sesame oil, now add the minced chicken and blend 10 seconds, reverse, speed 3 - place into a bowl/jug and lightly stir with spatula
Heat oven to 160 degrees if fan forced pop fan on low speed
Spray a mini 24 cake pan and place wrappers into the centre of each hollow and press down lightly to form a cup shape - place spoonfulls of filling to each centre and cook 160 degrees for 20 minutes untill the tops are golden brown and the filling cooked
Sauce
Mix all ingredients together - serve over the top or dip your baked wonton in - enjoy
Tip
These are soft on the bottom like a steamed wanton and crispy to the top
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Tried these today but they were soggy on the bottom and the crunch in top just not quite right. And they were too dry. They really did not have enough Asian flavour. So will give this recipe another go with more spices next time.
Ciao, Chopsuey!
So good! I love the crunch of the water chestnuts, With or without sauce these are superb.
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