Australian Chinese Gattafin

Ingredients

In the Australian Chinese version of Gattafin, we incorporate elements of Chinese cuisine to create a fusion dish. The traditional Italian ingredients are replaced with a blend of ground pork, shrimp, and cabbage, seasoned with Chinese spices and aromatics. The dish is then deep-fried instead of baked, resulting in a crispy texture. This adaptation infuses the original Gattafin with the flavors and techniques of Australian Chinese cuisine, creating a unique and delicious fusion dish. We alse have the original recipe for Gattafin, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 1 cup cabbage, finely shredded 1 cup cabbage, finely shredded
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 24 wonton wrappers 24 wonton wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, shrimp, cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a spoonful of the filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water, then fold it in half to form a triangle. Press the edges firmly to seal the wonton.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat. Carefully add the wontons in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. 4.
   Serve the Australian Chinese Gattafin hot and crispy, with your favorite dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the filling to ensure a clean and pleasant texture.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the wontons.
• Serve the Australian Chinese Gattafin with a sweet chili dipping sauce for an extra kick of flavor.
• Experiment with different fillings by adding vegetables like carrots or water chestnuts for added crunch.
• If you prefer a spicier version, add a dash of chili oil or Sriracha to the filling mixture.
• Make a large batch of wontons and freeze them for later use. Just thaw and fry whenever you crave this delicious dish.

Serving advice

Serve the Australian Chinese Gattafin as an appetizer or as part of a shared meal. Arrange the crispy wonton pockets on a platter and garnish with chopped green onions or sesame seeds for an attractive presentation.

Presentation advice

To enhance the visual appeal, serve the Australian Chinese Gattafin on a bed of lettuce leaves or cabbage. This not only adds a pop of color but also provides a refreshing contrast to the crispy texture of the wontons.