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MasterChef’s 30 wonton wrappers vegetable oil, to fry

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Grandmere’s t treasured easure recipes with Hibernation, along with two of his own and his top tips for making the perfect dumplings at home.

For home cooks who have never made dumplings before, he says to “go one step at a time”.

“Maybe just start small on making the filling and use some store bought wrappers, and then maybe next time try the wrappers as well. Or start with something simple like wontons.” overlap with the other corner. Press to seal. Place onto a tray lined with baking paper, cover loosely with a tea towel and repeat process to form remaining dumplings.

To make the spicy Korean mayonnaise place all ingredients in a small mixing bowl and stir until well combined. Set aside in the fridge until required.

When ready to cook the wontons, fill a pot with vegetable oil to about two thirds of the way up and heat to 180C. Test by dipping a wooden chopstick into the oil. It will sizzle when ready. Gently lowering wontons in batches into the oil and cook until golden brown, about 3-5 minutes. Drain on a plate lined with paper towel and serve immediately with spicy Korean mayonnaise.

If you do opt to make your own, Pang says incorporating an egg into your filling will help create a light and silky texture.

“But don’t overfill your dumplings. There is a fine line between over filling and under filling. The best way to overcome this is to make as many as you can so you get a good feel for filling to wrapper ratio.”

His advice is to always use fresh ingredients where possible, 35 wonton wrappers a bunch of bok choy, trimmed d coriander, to serve long red chilli, sliced, to serve 350g chicken mince

1 small carrot, grated

2 spring onions, finely chopped 1 tsp ginger

2 tbsp soy sauce

½ tsp sesame oil 1 tbsp vegetable oil 1 onion, finely chopped 15g ginger, finely grated 2 garlic cloves, minced 4 tbsp red curry paste 4 cups chicken stock 1 can coconut milk

1 ½ tbsp brown sugar 1 tsp salt

For the wonton filling, place all ingredients into a medium bowl and mix vigorously in one direction until the mixture binds. Cover and leave to rest in the fridge for 30 minutes.

To assemble, place 1 heaped teaspoon of the mixture into the centre of a wonton wrapper.

Brush two adjoining edges with especially aromats ats like spring onion n and ginger.

Pang’s new cookbook has more secrets to creating these classic handmade dumplings, accompanied by side dishes, noodles, and sauces.

After working on it for over a year he says he’s proud to see fans, MasterChef alum and friends alike replicating his recipes. water. Fold the wet edge over to meet the dry edge, to form a triangle. Pinch along the edge to seal and enclose the filling. Brush one corner of the triangle with water and fold inward to overlap the other corner. Press to seal. Repeat using remaining wrappers and chicken mixture. Set aside covered with a tea towel until required.

To make the red curry soup, heat vegetable oil in a large pot over medium heat. Add onion, ginger and garlic, and cook for 1 minute, stirring until fragrant and soft. Add the red curry paste and cook for a further minute. Whisk in chicken stock, coconut milk, brown sugar and salt. Bring to a boil then reduce to simmer for 10 minutes. Taste and season.

To finish, add wontons to the soup and cook, boiling, for about 6 minutes. Add in bok choy and cook for a further 2 minutes. To serve, divide wontons and bok choy among serving bowls. Ladle over some soup and top with coriander and chilli. vegetable oil

4 eggs, beaten

2 spring onions, finely chopped

4 tbsp hoisin ½ cucumber, de-seeded and julienne

2 spring onions, julienne 1 small carrot, peeled and julienne cup millet flour cup white flour 1 tsp corn starch ½ tsp salt

¾ cup water 1 tsp five-spice powder 1 tsp light brown sugar ¾ tsp salt

¼ tsp ground black pepper 450g flank steak

1 tbsp vegetable oil

To make the jianbing batter, place all ingredients into a small bowl and whisk until smooth and the batter is the consistency of heavy cream. Add one teaspoon of water at a time to thin the batter if necessary. Set aside until required.

For the steak, combine fivespice powder, brown sugar, salt and ground black pepper in a small bowl. Rub spice mixture over both sides of the flank steak.

Heat a large pan over medium-high. Add vegetable oil to pan and swirl to coat. Add steak to pan and cook for 4 minutes on each side or until desired doneness. Remove steak from pan and let stand covered for 5-10 minutes. Cut steak across the grain into thin slices.

Heat a large non-stick pan over medium-high heat and brush with vegetable oil. When the oil begins to shimmer, pour in ¼ of the jianbing batter. Working quickly, swirl the pan to spread the batter as thinly as possible. Cook crepe 1–2 minutes until firm. Pour ¼ of the beaten egg mix over the crepe, spread quickly and evenly with a spatula, sprinkle with a little spring onion, and cook for 1-2 minutes until egg is set.

Flip the crepe and spread the top side with 1 tablespoon hoisin and continue to cook for another minute. Place a few slices of steak in the centre along with cucumber, spring onion and carrot. Fold in half twice and serve immediately. Repeat with remaining ingredients.