Wan Tan

Name: Wan Tan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 22
Ingredients: 20-25 sheets deep-frozen Wan Tan dough (alternatively spring roll dough); 3 dried Mu Err mushrooms; 4 Spring onions; 150 g ready-to-cook shrimps; 250 g Pork sausage; 1 TEASPOON Sugar; 1 TABLESPOON Oyster sauce; 1 TEASPOON Sesame Oil; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Soy sauce and sweet-sour Asian sauce; 7-10 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 22

20-25 sheets deep-frozen Wan Tan dough (alternatively spring roll dough)
3 dried Mu Err mushrooms
4 Spring onions
150 g ready-to-cook shrimps
250 g Pork sausage
1 TEASPOON Sugar
1 TABLESPOON Oyster sauce
1 TEASPOON Sesame Oil
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Soy sauce and sweet-sour Asian sauce
7-10 Tbsp Oil

Directions

1
Wrap Wan Tan dough (about 10 by 10 centimetres) in a damp tea towel and allow to defrost. Put the mushrooms in a bowl. Pour boiling water over them and let them swell for 20 minutes. Clean and wash spring onions and cut into fine rings. Wash prawns, dab dry and chop finely. Squeeze the mushrooms well and chop finely. Knead spring onions, mushrooms, shrimps, ground pork, sugar, oyster sauce, oil, starch and salt if necessary. For the spring roll Wan Tan filling (two teaspoons), spread as a small roll on Wan Tan leaves. Brush the sides with some water. Whip something over the filling from two sides. Roll up from the third side. For the Wan Tan bags, put some filling (one teaspoon) in the middle of the pastry squares, brush the sides with some water. Whip the dough over the filling and form into small bags. For the open Wan Tan, put some filling (two teaspoons) in the middle of the dough. Brush lightly with water. Wrap the edges into a small basket and carefully press the filling up a little. Gently press the bottom of the work surface flat. For the semicircles, cut out the Wan Tan dough into round shapes (eight centimetres in diameter) using a cookie cutter. Put some filling (one teaspoon) on one half of the circle, brush with water and fold the other half over. Press the seams together with a fork. Lightly brush the bamboo steamer basket with oil. Put Wan Tan in portions. Fill a wok or deep pan 1/3 full with water (the steamer basket must not touch the water), bring to the boil. Place the steamer basket inside. Cook for about ten minutes over the hot steam. Pour hot water into the pan if necessary. Serve dumplings with soy sauce and sweet and sour Asian sauce
2
Tip: The Wan Tan can also be fried in hot oil (1 to 1.5 litres) until golden brown (3 to 4 minutes)
3
The Wan Tan dough must always be covered with a damp cloth. Cover finished Wan Tan with cling film until cooked