Boiled Wonton Dumpling (雲吞)
- 1 pack (40 sheets) Wonton pastry
- 1-2 shredded/chopped garlic
- Salt, black papper
- 1-2 shredded/chopped ginger
- 400 g (14 oz) minced meet (chicken or pork. Chopped shrimp is amazing)
- 400 g (14 oz) chopped vegetable (leek, onion, bamboo, mushroom, carrot, cabbage, whatever you want )
- 1-2 liter (33-67 fl oz) boiled water
- Dip sauce (soy sauce, vinegar and sesame oil) or soup like Chicken Soup with Chinese Vermicelli
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This is Wonton pastry. You can buy in Asian shops. If it is frozen, unfreeze for a couple of hours in room temperature, until it becomes to be easy to bend.
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Mix meat, vegetable, ginger, garlic, salt and pepper. Put one tsp on a pastry. Put a drop of water on the pastry, around the meat.
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Bend the pastry and close it.
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If you bend obliquely, it will look more beautiful.
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Boil water and put the dumplings for a couple of minutes, until they float up
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Pick up the dumpling. You can eat with dip sauce or put in soup
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