Wontons

Method

Wonton cups

1. Preheat oven to 200ºC (180ºC fan-forced).
2. Spray a 24-cup capacity mini muffin pan with oil.
3. Press wonton wrappers well into pan holes to form a cup which is fluted at the top.
4. Bake for 8 minutes until lightly browned and crisp.
5. Remove from muffin pans and cool.

Filling – caprese wontons

1. Combine cherry tomatoes, bocconcini, onion, basil and balsamic in a medium-sized bowl, stir to combine.
2. Spoon 2 heaped teaspoons of mixture into each wonton cup.
3. Top with a basil leaf; serve immediately.

Filling – mushroom, leek and thyme wontons

1. Spray a non-stick pan and place on medium heat. Add leek, mushrooms, garlic, thyme and season with pepper. Cook for 5 minutes, stirring occasionally, until vegetables have softened.
2. Pour milk into a jug, add eggs and whisk together with a fork.
3. Spoon 2 heaped teaspoons of mushroom mixture into each cooked wonton cup. Pour over egg mixture to fill wonton and sprinkle with cheese.
4. Bake for 18-20 minutes until egg is set. Carefully remove wonton cups from muffin tin and cool on a wire rack for a few minutes.
5. Top each with an extra thyme sprig and serve warm or allow to cool completely on a wire rack, refrigerate and serve cold.

Filling – strawberry wontons

1. In a small bowl, mix cream cheese, sugar and orange rind together.
2. Spoon a teaspoon of cream cheese mixture into each wonton cup, fill with strawberries and top with a mint leaf. Serve immediately.

Filling – summer mango salsa wontons

1. Bring a medium saucepan of water to the boil.
2. Blanch asparagus in boiling water for 2–3 minutes, until tender but crisp.
3. Plunge into a bowl of cold water then drain.
4. Chop asparagus into 1cm pieces and combine in a medium bowl with mango, avocado, capsicum, onion, chilli, mint and lime juice.
5. Spoon 2 teaspoons of salsa into each wonton cup.
6. Top with shredded mint and chilli slice; serve immediately.

Filling – thai chilli wontons

1. Spray large non-stick frypan with oil and place on high heat.
2. Cook onion for 3 minutes until softened, stirring often.
3. Add chicken mince, season with pepper and cook for 3 minutes, stirring to break up lumps.
4. Mix in garlic, chilli, celery and capsicum; cook for a further 3-5 minutes until vegetables have softened and mince is cooked.
5. Add lime rind and juice, chilli and fish sauces; mix well.
6. Remove pan from heat and allow to cool slightly.
7. Just prior to serving, stir through spring onions, mint and coriander.
8. Spoon 2 heaped teaspoons of mince mixture into each wonton cup.
9. Top with a coriander leaf and chilli slice; serve immediately.

Filling – watermelon and feta wontons

1. Combine watermelon, feta, onion and mint in a medium-sized bowl, stir to combine.
2. Spoon 2 heaped teaspoons of mixture into each wonton cup.
3. Top with a mint leaf; serve immediately.

Hint
Wonton cups can be prepared a day in advance and stored in an airtight container until required.