recipes

MasterChef's Brendan Pang shares a special dumping recipe

MasterChef's Brendan Pang shares a special dumping recipe

Here at Matso’s, we’re all cheering hard for our mate Brendan Pang in the current season of MasterChef. This series is the toughest yet, with an All-Star lineup of past contestants coming together to battle it out!

One of those making a comeback, is dumpling king Brendan Pang. He first featured on MasterChef in series 10, but he’s back for All-Stars with his amazing array of Asian inspired flavours.

Matso’s caught up with Brendan late last year, at his Fremantle pop-up venue Bumplings. That day he shared with us his super tasty recipe for Spicy Pork Wontons. The full recipe is below – try it home and enjoy it with a Matso’s Ginger Beer by your side!   

Brendan's Spicy Pork Wontons

Ingredients

300g pork mince

1 tbsp spring onion (finely chopped)

1 tsp ginger

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp Shaoxing cooking wine

½ tsp sesame oil

½ teaspoon caster sugar

1 tbsp corn flour

Pinch of white pepper

Wonton wrappers

Chilli Oil

1 cup peanut oil

1 cinnamon stick

3 star anise (whole)

2 tbsp Szechuan peppercorns

¼ cup crushed chilli flakes

Pinch of salt

Spicy Sauce

2 tbsp tahini

3 tbsp soy sauce

2 tsp sugar

¼ tsp five spice

½ cup of chilli oil

2 cloves garlic (minced)

¼ cup hot cooking water from wontons

Method

  1. First, start with the wonton filling. Place pork mince, spring onion, ginger, oyster sauce, soy sauce, Shaoxing cooking wine, sesame oil, caster sugar, cornflour and white pepper in a bowl and mix until well combined.
  2. To assemble, place 1 wonton wrapper on a clean surface. Place 1 heaped teaspoon of the mixture in the centre. Brush edges with water. Fold wonton over to enclose filling and form a rectangle. Press edges together. Fold the corners of the rectangle up and around the filling and press to join. Repeat using remaining wrappers and pork mixture. Set aside covered with a damp tea towel until required.
  3. For the Szechuan Chilli Oil, place peanut oil, cinnamon, star anise, and Szechuan peppercorns in a small saucepan over low heat and cook until the oil becomes fragrant (about 10 minutes). Increase heat to high and cook for a further 2 minutes then remove from the heat.
  4. Place crushed chilli flakes and salt into a medium heatproof bowl. Carefully strain the oil through a fine sieve into this bowl and stir well. Set aside to infuse until required.
  5. Cook wontons in boiling water until cooked through, about 4 minutes. Remove from water using a slotted spoon and place into a deep baking dish. Cover to keep warm.
  6. Mix together all the ingredients for the sauce and adjust seasoning as required.
  7. To serve, divide the sauce among four bowls, followed by wontons and chopped spring onion.

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