Preparation / Directions:
1. Remove shell and devine the shrimp. Wash and dry the shrimp, set
aside.
2. Soak dry mushroom in hot water until soft (about 1/2 hr). Dice
mushroom into small pieces, set aside.
3. Mix pork, mushroom and shrimp; add seasonings to the pork mixture.
4. Place a tps filling into each wrapper, fold into whatever shape
you like, as long as the filling doesn't fall apart and come out, seal
it with water or egg white.
5. Prepare a hot pot of water, drop in won ton one by one, stay in
high flame. Slightly stir several times during cooking. Keep cooking
(do not cover) until the won ton are all floating on the surface.
6. Drain the cooked won ton with cold tap water to prevent them
sticking each other.
7. Prepare soup base or you could just buy canned chicken broth, or
serve the won ton with any of your favorite soup. The back bones have
to be simmered in a large pot of water for at least an hour to allow
flavour. Add Chinese cabbage or any veggies you like at the last few
minutes to avoid overly cooked. 8. Add the drained won ton to hot
soup for 2 minutes and serve hot.
May sprinkle diced spring onion if desire
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