One of the great ironies of the world- Asian girls learning how to make the quintessential Chinese delicacy from a NZ-born man.
Hm.
Nevertheless, they were taught well, and the recipe? Rocks. You'll be a Won Ton machine in no time.
Ingredients:
To make about 30 Won Tons
125 g of mince pork
125 g of mince chicken
(can be substituted for prawn meat as well)
Marinate meat in 2 tbsp of soy sauce, dash of ground white pepper, and a dash of sesame oil. Can also add in 1 tsp of Shiao Xing wine
Add 1 egg, mix and then add in 1 tbsp of cornflour. This should make the meat sticky.
Mix ingredients well.
handful of choppped spring onion
handful of chopped chinese mushrooms
handful of chopped carrots
half a handful of peas
Mix in vegetables to make wonton filling.
This folding method is described for the round (gyoza) wrappers.
Scoop a a 50 cent size of filling and place in middle of wonton skin.
Fold skin over meat filling and press edges together.
Dab each end of wonton with a bit of water (which acts like a glue) and "stick" the ends together.
Voila! Wontons!
To make soup:
Prepare a pot of boiling chicken stock.
Add in wontons, and desired vege (Bok Choy or Choy Sum).
Cook for approx 4-5 mins (until wontons float).
To make Kon Low Mee
Cook dry egg noodle according to instructions that should be on the back of the packet!
After cooking, put it through cold water to get rid of the excess starch and put it back into different pot of hot water (so you don't get cold noodle- learnt the hard way!)
Sauce is just: 1 tbsp of dark soy sauce (Kicap Karamel), 1 tbsp of soy sauce, 1 dash of sesame oil and 1 dash of pepper!
All done! Serve with favourite charsiu/dry chicken curry/ braised chicken feet and chinese mushroom/steam chicken.
Hm.
Nevertheless, they were taught well, and the recipe? Rocks. You'll be a Won Ton machine in no time.
Ingredients:
To make about 30 Won Tons
125 g of mince pork
125 g of mince chicken
(can be substituted for prawn meat as well)
Marinate meat in 2 tbsp of soy sauce, dash of ground white pepper, and a dash of sesame oil. Can also add in 1 tsp of Shiao Xing wine
Add 1 egg, mix and then add in 1 tbsp of cornflour. This should make the meat sticky.
Mix ingredients well.
handful of choppped spring onion
handful of chopped chinese mushrooms
handful of chopped carrots
half a handful of peas
Mix in vegetables to make wonton filling.
This folding method is described for the round (gyoza) wrappers.
Scoop a a 50 cent size of filling and place in middle of wonton skin.
Fold skin over meat filling and press edges together.
Dab each end of wonton with a bit of water (which acts like a glue) and "stick" the ends together.
Voila! Wontons!
To make soup:
Prepare a pot of boiling chicken stock.
Add in wontons, and desired vege (Bok Choy or Choy Sum).
Cook for approx 4-5 mins (until wontons float).
To make Kon Low Mee
Cook dry egg noodle according to instructions that should be on the back of the packet!
After cooking, put it through cold water to get rid of the excess starch and put it back into different pot of hot water (so you don't get cold noodle- learnt the hard way!)
Sauce is just: 1 tbsp of dark soy sauce (Kicap Karamel), 1 tbsp of soy sauce, 1 dash of sesame oil and 1 dash of pepper!
All done! Serve with favourite charsiu/dry chicken curry/ braised chicken feet and chinese mushroom/steam chicken.
Comments