Fresh Mango Wontons (baked)
Fresh Mango Dumplings (steamed)
Try to use preservative-free gow gee wrappers for this recipe. Mint on the crisp version is optional, but a nice colour contrast. Cups can be pre-made upto 3 days ahead and stored in an air-tight container then filled when ready to serve. Steamed dumplings should be consumed straight away.
For the Fresh Mango Dumplings / Wontons:
- 16 (preservative-free) gow gee wrappers
- 1 (400g) fresh mango, peeled and diced finely
For the Lime Syrup:
- Juice of 1 lime
- 1 tbsp coconut milk
- Shredded coconut
- Small mint leaves (optional)
To make the Fresh Mango Dumplings (steamed):
- Place a gow gee pastry round in the palm of your hand and brush edges with some fresh water.
- Place a heaped teaspoon of diced mango flesh in the middle of the round and fold the pastry as you would a taco, in half.
- Stick the water-brushed pastry together tightly, keeping the mango inside.
- Now working from one end of the dumpling to another gather the sealed pastry ridge to crimp up.
- Repeat with remaining dumplings.
- Steam dumplings in a paper-lined steamer for 3 or so minutes for the pastry to cook.
- Serve warm with a side of the Lime Syrup and some shredded coconut.
To make the Fresh Mango Wontons (baked):
- Place gow gee pastry rounds snugly into a small 12-hole muffin tin. Fill with pie weights or dried lentils.
- Bake in a preheated oven for 5 minutes or until the wrappers are starting to turn a rich golden colour.
- Remove from oven, tip out the weights and set aside to cool.
- Once cooled, fill the pastries with finely diced mango flesh, drizzle with lime syrup and sprinkle over with coconut.
For the Lime Syrup:
- Place lime juice and coconut milk in a small pan, bring to the boil over medium low heat.
- Reduce heat to low and cook for a further 5 minutes of so, until the juice has thickened into a syrupy consistency.
- Remove from heat and set aside to cool.
Recipe by Martyna Angell, The Wholesome Cook.