40 g olive oil, plus extra for greasing
150g white mushrooms, caps only, cut into halves or quarters
Big handful Spinach
1 bunch broccolini, tops only
1 garlic clove
10 g Ginger, crushed
3 spring onions, trimmed and cut into thirds
300 g pork mince
2 tsp white pepper
45g light soy sauce
10g Shaoxing wine
10g sesame oil
2 tsp sugar
20g Shaoxing wine
30g Chicken stock powder
1500 g water
24 wonton wrappers (1 packet)
2 spring onions, trimmed and cut into thin slices
15 g soy sauce
Handful Spinach, thinly sliced (if wanted)
Lightly grease Varoma dish and tray with oil and set aside.
Place mushrooms and olive oil into mixing bowl, then start High Temp mode (tm6) until evenly caramelised.
Add spinach and brocilini chop 3 sec/speed 4.
Scrape down sides of mixing bowl with spatula and cook 3 min/120°C/speed 1. Transfer into a bowl and set aside until cool enough to handle (approx. 5 minutes).
Place garlic, ginger and spring onions into mixing bowl and chop 3 sec/speed 7.
Add pork mince, white pepper, soy sauce, wine, sesame oil and cooled mushroom mixture, then combine 15 sec/reverse speed 3. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place sugar, wine, stock powder and water into mixing bowl and heat 10 min/100°C/speed 1. Meanwhile, place 1½ teaspoons of the filling onto the centre of 1 wonton wrapper and brush all edges with water. Fold wrapper in half over filling into a rectangle shape, pressing out gently any air that might be around the filling. Bring the 2 bottom corners together until they overlap and pinch to seal. Place wonton into prepared Varoma dish or onto tray and cover with a damp paper towel to prevent drying out. Repeat with remaining wonton wrappers and filling (makes approx. 24 wontons).
Add 1 of the spring onions and soy sauce to mixing bowl. Place Varoma with wontons into position, secure Varoma lid and cook 10-12 min/Varoma/speed 1 or until wontons are cooked. Set Varoma aside.
Divide wontons between serving bowls and pour over the broth. Garnish with thinly sliced spinach leaves, remaining spring onions.
adapted from recipe