DISCOVER A NEW TRADITION
Emily and Amy Chung, otherwise known as the Rangoon Sisters (@RangoonSisters), have been hosting Burmese supper clubs since 2013, alongside their careers as NHS doctors. Their debut cookbook, The Rangoon Sisters Cookbook (£20, Ebury Press) was published this year and is full of their vibrant Burmese family recipes.
Crispy pork wontons
40 MINUTES | SERVES 4 | EASY
These crispy wontons were always a feature during the festive season when we were kids – served up for a Christmas party or the New Year’s Eve feast. Crunchy and hot with a sweet and tangy sauce, they’re always hugely popular with guests. Dad, who was Chinese, taught us how to make them and we would all sit around the telly, preparing them before the guests arrived. In this recipe, we have added a Burmese-inspired twist to the filling and the sauce, to pay homage to both our parents (mum being from Myanmar). We tend to double or triple the batch – you can freeze them raw and fry from frozen later, just increase the frying time by 4-5 minutes.
WONTONS
neutral oil for frying
onion 1, finely chopped
fish sauce 1 tbsp ground turmeric1/2 tsp
pork mince (10-15% fat) 200g
wonton pastry 200g (available at most East Asian and Southeast Asian supermarkets)
egg 1, beaten
plain flour for dusting
TAMARIND SWEET AND SOUR SAUCE
tamarind paste 1 tbsp
rock or caster sugar 50g
hot chilli powder 1 tsp
cornflour 1 tsp stirred with 1 tbsp of cold water
• Make the tamarind
