🚨 Dumplings are a global delicacy, nuanced by the flavours and cooking techniques of their origin countries. Mandoo, pierogi, tortellini, shiu mai and wonton are just some of the dumpling variations that can be found around the world. In Vietnam, a common dumpling that is very similar to Chinese wontons is hoanh thanh (pronounced won-tan).
Vietnamese wontons are plump, juicy, moreish, and usually served steeped in a bowl of homemade bone broth filled with natural umami flavours and the sweetness of dried shrimps, fish sauce and anchovy salt. You can find these dumplings in abundance in the bustling Chinese district in Saigon, Vietnam or Vietnamese households around the world.
🌐 Get the recipe: www.duncanlu.com.au/recipes/w...
🛒 Duncan Lu Anchovy Salt: bit.ly/3BKfvUU
🛒 Son Fish Sauce: bit.ly/3g9tr3V
📝 Ingredients:
Pork bone broth:
1.5kg pork neck bones
1 brown onion (bottom removed)
1 small knob of ginger, crushed
15g dried shrimps
3 tablespoons premium fish sauce
½ teaspoon anchovy salt
1 ½ tablespoon sea salt
30g rock sugar or 1 tablespoon sugar
2 tablespoons preserved radish (optional)
1 bunch coriander roots (optional)
5L water
Wonton:
500g prawn cutlets
500g pork shoulder minced
½ bunch spring onions
1 ½ tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon anchovy salt
1 teaspoon sea salt
1 ½ teaspoon sugar
½ teaspoon white pepper finely ground
250g wonton wrappers (approx 25)
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💛 ABOUT DUNCAN LU
Duncan Lu is a TV cooking show finalist, cooking presenter, recipe writer and astute home cook of Vietnamese cuisine. He is Vietnamese-Australian and enjoys food from all cultures around the world and aspires to share this passion with kids and young people in Australia.
Duncan competed on Channel 7's Plate of Origin cooking show where he served Vietnamese home-style recipes to Matt Preston, Manu Feildel and Gary Mehigan.
Duncan lives in Australia and likes to spend his time studying, refining and simplifying family recipes that have been passed on from his mum and grandparents.