Homemade Wontons

My children love our homemade dumplings. There was always a convenient element for us. Those little wrappers, all ready to work with.

A little while ago we ran out and had to make some quick smart. I couldn’t believe how easy it was and you can imagine the soft delicate texture it added to the filling.

I will note here I try to jam pack as many veggies as I can in here so it may not resemble the most authentic recipe, yet nonetheless delicious.

Ingredients for Wonton Wrappers:

2 1/2 cups of all purpose flour

1/2 tsp salt

2/3 cup of hot water

Corn flour, rice flour or plain flour for dusting.

Ingredients for Filling:

(Use anything you can or want really… we use the last bits and pieces in our fridge).

2 Garlic Cloves

2 inch piece of Ginger

2 Shallots

5 Shiitake Mushrooms

1 Carrot

1 Zucchini

1 Tbsp of Sesame Oil

2 tsp Soy Sauce

Method for Wonton Wrappers:

Mix flour and salt in a bowl. Add water whilst stirring to combine. Transfer to a working surface and kneed for 3-5 minutes. Form to a ball, wrap in cling wrap and chill for 30 minutes.

Divide the dough into two pieces. Dust the surface with cornstarch and roll it out to 2mm thick.

Cut round pieces using a cookie/cup/scone cutter. Form new balls and re roll, cutting and using all the dough.

Dust the wrappers with cornstarch before stacking or refrigerate or freeze for later.

Meanwhile place all the fillings in a blend and pulse into a fine stuffing.

Assemble your Wontons:

Take a wrapper and place a heaped teaspoon into the centre. Brush the edges in water. Fold into the fan style or anyway you like. Please be sure to seal all of it.

Fry the Wontons for a minute or two until the base is nice and brown. Add 1/4 cup of water to the pan, cover with a lid and steam for 7-8 minutes.

Make a simple dipping sauce with

3 Tbsp Soy Sauce

2 Tbsp Rice Vinegar

2 tsp Sesame Oil

A little fresh ginger and garlic.

Serve with fried sesame seeds and chopped shallots on top.


Jennifer X


Israeli Pilaf

I’ve been inspired by the flavours of the Middle East for years. I’ve cooked countless Moroccan themed dinner parties and experimented with spices and ways to bring a beautiful meal to the table in a short amount of time.

One of my favourite dishes to bring to the table is an Israeli Pilaf. Every culture in the Middle East serves this dish in their own way. Today I’m giving you a recipe in my own way also…. coming from the ‘Mother of 5, get it done’ recipe! Ha!

What got me feeling good about this recipe was that I could add my housemade Vegetable broth to the dish! Game changer…. I sat there with a winning smirk on my face as my children ate up all it’s goodness.

For the chicken:

1 organic Chicken (save skin and bones to make a broth later).

1 tsp Cumin

1 tsp Cinnamon

2 Tbsp fresh lemon juice

1 Tbsp parsley

For the Rice:

2 Tbsp olive oil

400g basmati rice (wash and soak for 1 hour)

300g Organic Lamb mince

700g Vegetable or chicken broth (housemade is best)

1 brown onion

3 garlic cloves

1 1/2 tsp Cinnamon

1 tsp all spice

Salt and pepper to taste

50g butter

30g blanched almonds

30g pinenuts

1 pomegranate

1 bunch of Coriander

1 bunch of Parsley

500g Greek yoghurt

150ml Veggie broth

2 garlic cloves

After shredding the chicken toss in the cumin and cinnamon. Cover and set aside.

Heat oil in the pan, slice onion and cook until golden. Add in the garlic and spices. Stir for 1 minute.

Add in the mince and allow it to brown.

Place the rice into the pan and coat it in the oil and spices.

Carefully pour the broth in and season.

Cover and simmer for 15 minutes. Stir occasionally. Once cooked allow to stand for a further 15 minutes.

In this time add yoghurt, broth and garlic in a bowl. Mix and set aside.

Place chicken in a pan and reheat quickly with parsley.

Melt butter in the pan. Cook almonds for a few minutes. Add pine nuts and cook until all golden brown.

Assemble rice on a large platter. Place chicken on top.

Then the nuts and melted butter.

Parsley and coriander.

Finally organically throw your pomegranate jewels on top.

Serve with yoghurt drizzled on top and on the side with Lebanese bread.


Jennifer X