Cloud swallows
Instructions:
- There is a distinct resemblance to the beak and tail of a swallow when the pastry squares are correctly folded to enclose the filling. On a more prosaic note, they may be called deep-fried dumplings. One also finds them on restaurant menus under the name of ‘fried short soup sweet and sour’ when served with the appropriate sauce.
- 6 dried shiitake mushrooms;
- 125 g (4 oz) raw prawns;
- 4 spring onions, finely chopped;
- 3 tablespoons finely chopped bamboo shoots;
- 250 g (8 oz) minced pork;
- 1½ teaspoons salt;
- 1 tablespoon light soy sauce;
- 1 teaspoon sesame oil;
- 250 g (8 oz) wonton wrappers;
- peanut oil for deep-frying.
- Soak the mushrooms in hot water for 30 minutes. Squeeze out any excess moisture, discard the stems and chop the caps finely.
- Shell and devein the prawns and chop till almost a paste, mixing with the spring onions, mushrooms, bamboo shoots, minced pork and seasonings.
- Put a half teaspoon of filling in the centre of each wonton wrapper. Moisten the edges of the dough with a finger dipped in water. Fold over to form a triangle, with the points overlapping slightly. Press together to seal. Pull the two bottom corners of the triangle down to meet under the bulge of the filling, and dab with a little of the meat mixture, placing one corner over the other and pressing firmly. Place on a paper-lined baking sheet, leaving a little space between them. If they touch, this pastry is inclined to stick.
- Heat the oil in a wok and deep-fry a few at a time over medium heat so the filling has time to cook through, about 2 minutes. When golden, lift out on a slotted spoon and drain on absorbent paper. Serve as an appetiser or as part of a meal, with sweet and sour sauce poured over just before serving.
- Note: Wonton wrappers may be purchased from the refrigerator section of any Asian store. They are squares of egg and wheat flour pastry, rolled very thinly and cut into precise 8 cm (3 in) squares. They are also used for steamed dumplings. To make, gather the edges of the pastry around 2 teaspoons of filling in a money bag shape. Steam over boiling water for 10 minutes in an oiled steamer.