Say hello to these delicious tubby little dumplings. They are simple to assemble and would be great to make with friends.
The wontons are filled with shallots, crunchy water chestnut, coriander, green beans and… Quorn chicken.
Yes, Quorn! It has half the carbon footprint of actual chicken, making it a great substitution if you want to cut down your meat intake to help out the planet. It is a processed food but there are no ingredients in Quorn chicken that are suspicious and unlike tofu, it’s not linked to deforestation.
Be sure to use the frozen variety rather than the refrigerated – it has a significantly lower carbon footprint.
Thanks to Ann’s Chinese Kitchen in Newport, South Wales, for the recipe. Ann runs a cookery school out of her home kitchen where she shows you tips and tricks for making mouthwatering Malaysian street food, including these wontons. She caters for vegetarians too. Find out more about the school on her Facebook page.
Why is this eco?
Quorn aims to be low-carbon from farm to freezer. About 3.8kg of CO2/equivalent is produced per kg of Quorn chicken pieces while actual chicken produces 6.9kg. Interestingly, frozen Quorn has a lower footprint than the refrigerated stuff, which comes in at 5.5kg. (CO2/eq is used to measure all greenhouse gases under one common unit.)
Quorn is the first global meat substitute to get Carbon Trust certification of its footprint, which basically means it cares a lot about sustainability. Thumbs up.
Makes 15 wontons
1 tbsp sunflower oil
2 shallots, very finely diced
50g stringless or green beans, also very finely diced
50g frozen Quorn chicken pieces, defrosted and very finely diced (even better if you marinate it in a little ginger, garlic and soy sauce for a few hours beforehand)
1/2 tin of water chestnut, very finely diced
15 frozen wonton wrappers, defrosted
2 tbsp coriander, finely chopped
1/2 tsp soy sauce
1/4 tsp white pepper
1 egg white
Pot of veggie stock (about a litre)
With the oil in a frying pan on a high heat, gently fry the shallots until soft and brown. Add the stringless beans and stir fry until soft for a few minutes. Remove from heat.
In a medium bowl, mix the Quorn with the water chestnut, shallots, coriander, soy sauce and white pepper.
With a wonton wrapper flat on your palm, add a teaspoon of the mixture in the centre. Dip your finger in the egg white and dab it along all four edges of the wrapper, so that you’ve drawn a square around the filling.
Press two opposite corners together, folding the square to make a triangle. Then bunch up the wrapper to enclose the filling and pinch lightly to seal.
Use a damp tea towel to keep the remaining wrappers moist while you’re folding.
Drop the wontons in a pot of boiling veg stock and poach for 3-4 minutes.
Serve with blanched pak choi, noodles and chilli sauce.