Wontons with chicken and greens by Nina Hede
Who is Nina Hede.
Most of you know her as Nina from Masterchef 2020, but her experience with food and the love she put into it goes deeper than that. She is the child of food lovers and a proud sister of whom she think is the world’s most talented chef.
Food has always been a big part of her life, and she take pride in exploring, experimenting and doing her best to create the best recipes for you and those you love.
She has a fondness for Asian and South American cuisine.
Cooking is what she loves the most, but alongside this, Nina has a master´s degree in Human Resource Management from CBS and works in HR with performance development on daily basis.
400g Minced chicken
1 tbsp. Cornstarch
2 tsp. Salt
1 Cabbage (Specifically pointed cabbage in Danish, but can be any cabbage)
500g Mushrooms, e.g. shiitake or button mushrooms
200g Kimchi, optional
200g Rice noodles
2 tbsp. Soy sauce
1 tbsp. Fish sauce
3 cloves of garlic
1 Red onion
2 packs of Wonton wrappers, frozen
Take the wonton wrappers out of the freezer.
Peel the carrots, remove the outer leaves from the cabbage, and remove the skin from the onion and garlic.
Put everything into a blender and blend it together finely. Sauté it in a pan with a little oil or other frying fat along with soy sauce and fish sauce.
Put the minced meat and salt into a bowl and stir it together until the meat mixture is tough. Add cornstarch and an egg and stir well.
Add the vegetables to the meat mixture once it has cooled down.
Put the noodles in a heat-resistant bowl, boil a kettle of water, pour it over the noodles until they are covered and let them rest for about 10 minutes. Drain them, cut them into smaller pieces and add them to the meat mixture once they have cooled down.
Set up a station – a bowl with water, a cutting board, a baking sheet with a piece of baking paper, and then your meat mixture.
Hold a wonton wrapper in your hand – add a teaspoon of filling and moisten the edges with water. Fold it in the middle so you have a rectangle. Press it at the bottom on the thick side and moisten the edges in each corner and press them together. You can see my video on Instagram where I show how I fold them. Make sure to fold them well together so that there is no hole into the filling.
You can freeze them – here it is a good idea to flash freeze them, where you freeze them on a bacon grid where they do not touch each other and then freeze them. Then put them in a bag and freeze them.
Otherwise, you boil a pot of water with salt and cook them for about 6-7 minutes.
Serve with chili oil or another good dip and soy sauce.
Chef : Nina Hede