Shrimp & Pork Wonton Soup
繁體中文

Ingredients

Wonton wrapper 60 sheet Shrimp & pork filling 1 portion Noodle soup base 2 portion Spoon cabbage (cut off the base of stem) as desired Scallion (minced) as desired

Instructions

1.	Prepare the Shrimp & Pork Filling.
2.	Place a proper amount of filling on the center of a wonton wrap. Wrap it into a wonton. To do this, please refer the pictures below or How to Wrap a Wonton. Repeat this step for the rest of wrappers and filling.
3.	If not cooking the wontons right away, place the wontons on a plate; cover with a plastic wrap and store it in a freezer. Once the wontons are frozen, re-pack them in a plastic bag and store it in a freezer.
4.	Prepare and boil the Noodle Soup Base (use method 2). Add 20 pieces of wonton to the boiling soup and cook over medium heat until they float above the water. Occasionally stir the soup to keep the wontons from sticking to the bottom.
5.	Transfer the cooked wontons into two bowls. Boil the soup in the pot again. Blanch spoon cabbage in the soup until done. Add the spoon cabbage to the bowls; ladle in some soup and sprinkle with minced scallion.

蝦肉餛飩
ENGLISH

材料

餛飩皮 50 張 蝦仁鮮肉餡 1 份 麵湯頭 2 份 青江菜 (每葉分開) 隨意 蔥花 隨意

做法

1.	準備蝦仁鮮肉餡。
2.	適量餡放在餛飩皮中心，包成餛飩。請參考下列圖片或餛飩包法。將剩餘餛飩皮依樣包好。
3.	包好的餛飩如果不馬上煮，放在盤子上用保潔膜包好，再放進冷凍庫。等結凍後將餛飩放進塑膠袋內，置於冰庫中保存。
4.	準備麵湯頭並煮滾(用做法2)。放進20個餛飩用中火煮到餛飩浮起即可。中間要稍微攪動一下，以免餛飩沾粘鍋底。
5.	煮好的餛飩撈出裝在兩個碗裡。鍋裡的湯再煮滾，放進青江菜燙熟後夾出放到裡。舀入湯再撒上蔥花即可。

最後更新 (Last Update): 12/13/2020
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