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.

Ingredients

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

To serve:

• Shredded coconut
• Small mint leaves (optional)

Method

To make the Fresh Mango Dumplings (steamed):

1. Place a gow gee pastry round in the palm of your hand and brush edges with some fresh water.
2. 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.
3. Stick the water-brushed pastry together tightly, keeping the mango inside.
4. Now working from one end of the dumpling to another gather the sealed pastry ridge to crimp up.
5. Repeat with remaining dumplings.
6. Steam dumplings in a paper-lined steamer for 3 or so minutes for the pastry to cook.
7. Serve warm with a side of the Lime Syrup and some shredded coconut.

To make the Fresh Mango Wontons (baked):

1. Place gow gee pastry rounds snugly into a small 12-hole muffin tin. Fill with pie weights or dried lentils.
2. Bake in a preheated oven for 5 minutes or until the wrappers are starting to turn a rich golden colour.
3. Remove from oven, tip out the weights and set aside to cool.
4. Once cooled, fill the pastries with finely diced mango flesh, drizzle with lime syrup and sprinkle over with coconut.

For the Lime Syrup:

1. Place lime juice and coconut milk in a small pan, bring to the boil over medium low heat.
2. Reduce heat to low and cook for a further 5 minutes of so, until the juice has thickened into a syrupy consistency.
3. Remove from heat and set aside to cool.

Recipe by Martyna Angell, The Wholesome Cook.