Pheasant wontons

These wontons are a unique twist on a classic, full of bold, warming flavours.

Delicate, homemade wontons filled with tender pheasant, offering a rich, gamey flavour that pairs beautifully with the spicy kick of Sichuan oil. The heat and aromatic spices cut through the richness of the filling, creating a balanced and irresistible bite.

Wontons:

Wonton wrappers

150g pheasant meat, finely chopped

150g pork mince

Handful shitake mushrooms, finely chopped

5 spring onions, finely chopped

30g ginger, peeled & finely chopped

Small bunch coriander stalks, chopped (save the leaves for serving)

2 garlic cloves, crushed

1 tbsp toasted sesame oil

1 tbsp soy sauce

1 tsp rice wine vinegar

Ground black pepper

Broth: (optional)

500ml chicken / veg stock

1 tbsp ginger, grated

2 garlic cloves, crushed

1 tsp Chinese 5 spice

To serve:

Sichuan oil

Chives, chopped

pak choy (optional)

2 spring onions, sliced

WONTONS:

Place all the wonton filling ingredients in a bowl and combine.

Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with damp piece of kitchen paper as you work, to keep them from drying out.

Bring a pan of water to the boil and pop in the wontons, cook for about 4 minutes till cooked through, take out with a slotted spoon.

BROTH:

Place all the ingredients into a pan and bring to a simmer, season.

SERVE:

Either – serve on a platter drizzled with Sichuan oil, spring onion & chives

OR

Place pak choy into bowls and spoon over the broth. Place a few dumplings into the broth and drizzle with Sichuan oil, chives and spring onions.