- 2 tb, plus 1 tsp Cobram Estate Classic Extra Virgin Olive Oil
- 1 1/2 cups Lombok cabbage, blitzed in a food processor
- 1/2 small red onion, finely diced
- 1 garlic clove, minced
- 200g pork mince
- 1/2 tsp freshly ground pepper
- 1 tb soy sauce
- 24 wonton wrappers
1. Heat a frying pan with 1 tsp Cobram Estate Classic Extra Virgin Olive Oil over medium heat and sauté the cabbage, onion and garlic. Stir the mixture until the liquid has absorbed and the onion and cabbage softened but not coloured. Set aside to cool.
2. In a medium sized mixing bowl, combine the pork mince, pepper and soy sauce. Add the cooled cabbage mixture and mix well.
3. On a clean work bench, have a small bowl of water and pastry brush (or use your finger). Line up 6 wonton wrappers and place a small teaspoon of mixture in the centre of the wrapper. Brush 2 sides or half of the wonton wrappers edges with a little water. (This helps seal the wonton sides together). Fold over the sides, so the wrapper is a triangle or rectangle (your choice) and gently squeeze out any air bubbles caught around the meat. This is an important step as if there is air pockets the wontons may burst while cooking.
4. Line a container or plate with greaseproof paper and then place the wontons on top, making sure to space them out.
5. When ready to cook, heat a frying pan with a drizzle of Cobram Estate Classic Extra Virgin Olive Oil. Place the wonton down flat on one side. Once browned, approximately 2 minutes, add a 1/4 cup of water and quickly cover the frying pan to trap the steam. Steam the wontons for 3-4 minutes to cook through. Keep warm while you repeat with remaining wontons. Serve immediately with extra soy sauce to dip and steamed Asian vegies.