Ingredients
- WONTON WRAPPERS:
- 2 Cups flour divided
- 1 Tsp Squid ink in 1/3 cup water
- 1/3 Cup water
- 2 pinches salt divided
- Tapioca flour for dusting.
- FILLING:
- 500g Lobster tail, diced
- 1 Tbls Sesame oil
- 1 Tbls Sunflower oil
- 1 1/2 Tbls Ghee
- 1 1/2 Tbls Ginger, grated
- 1/4 Cup Shaoxing wine
- 1/2 Tbls Sriracha sauce
- 1/2 Tbls Obento brand teriyaki marinade
- 4 Cloves garlic, crushed
- 1 Shallot, minced
- 8 Makrut lime leaves, deveined and chopped finely
- Salt and pepper to season
- TO SERVE:
- Dipping sauce of choice
- Sriracha pearls (optional)
- Scallions (green part only), sliced lengthways to tie the money bags.
Method
- Place 1 Cup of flour and a pinch of salt into the first bowl, add 1/3 cup of water and mix until the dough comes together and looks shaggy.
- Knead the dough for about 5 minutes until reasonably cohesive. Place the dough on the counter, cover with an overturned bowl and set aside.
- In the second bowl place 1 Cup of flour and a pinch of salt, add the squid ink/water mixture and mix until the dough comes together and looks shaggy. Knead the dough as above, cover and set aside for 30 minutes.
- After resting divide the 2 dough balls into halves. Take a piece of dough and flatten into a rectangular shape, (keeping the other dough pieces covered), roll slightly with a rolling pin to flatten enough to fit into the pasta roller. Dust the dough with tapioca starch on both sides.
- Starting at the thickest setting on the pasta roller, roll the dough through a couple of times, adjust the setting 1 place and roll through again, continue to adjust the setting and roll through until you reach the second or third to last thickness setting. This will depend on your pasta roller and personal preference.
- Repeat with the other 3 dough pieces. If your dough sheet gets too long cut it in half and roll the sheets separately. Now you should have a pile of black sheets and a pile of white sheets. For two toned money bags carefully cut each sheet in halves lengthwise.
- Dip your finger into some clean water and run it down the long length of a white sheet Place a black sheet next to the white sheet overlapping the white sheet by about 5mm. Wetting the edge slightly will help adhere the sheets together. Gently press down on the seam all the way along to seal. Cut the black and white length into squares approximately 10x10 cm. Repeat with the remaining sheets if you want them all to be two toned. you can also do some black and some white, in this case just cut your sheets into 10x10 cm squares.
- FILLING:
- Heat the oils and ghee in your wok or frying pan. Add in garlic, shallots and ginger and fry on medium heat for about 2 minutes or until fragrant.
- Add in makrut leaves and lobster and cook for another 2 minutes over high heat.
- Season with salt and pepper. Deglaze the pan with the shaoxing wine, add the sriracha and teriyaki marinade and reduce until almost dry.
- Spread the mixture out on a lined baking sheet and refrigerate until cool.
- TO ASSEMBLE:
- Heat a pot of boiling water and prepare your steamer.
- Take a wonton wrapper and place a spoonful of lobster mix in the centre, Pull up the sides of the wrapper so they join in the centre at the top like a little bag, dip your finger in some clean water and dab the centre where they join, squeeze gently so they adhere. Gently tie a piece of scallion around the join to hold them together. Repeat with the rest of the wrappers and filling.
- Fill the steamer with the money bags and steam for 15 minutes or until cooked to your liking.
- Top with a sriracha pearl (optional) and serve with your favourite dipping sauce.
Product used in recipe
- Obento - Teriyaki Marinade