Wednesday, March 18, 2009

馄饨 Wuntun

Besides having the usual boring porridge, I prepare some 馄饨 soup which my son can have it too. Save me the hassle of preparing food separately :) As I do not want him to consume too salty food, I have added minimal seasoning to the fillings. He manage to finish a bowl of 10 wuntuns ^-^

Ingredient (makes approx. 50 pcs)
  • 250gm minced pork
  • 5 waterchestnut, peel & chop
  • 1/4 cup wood ear
  • 1 small carrot, grated
  • 1 tbsp soya sauce
  • 1/2 tbsp sesame oil
  • 1/4 tsp salt
  • 1/3 tsp pepper
  • 1/2 tsp cornstarch
  • 1 pkt Wuntun skin
  1. Mix all ingredient thoroughly till sticker paste form. Set aside for at least 30mins.
  2. Place 1/2 tsp of fillings onto middle of a wuntun skin. Spread some water at the sides of the skin, seal the wuntun tightly.
  3. Cook wuntun in a pot of boiling water with salt added. This will prevent the the wuntun from bursting during the cooking process.
  4. Drain and serve in prepared stock.
  5. Balance of uncooked wuntun can be freezed. To freeze, place wuntun in a single layer on a pan, freeze till hard before keeping them in a plastic bag. Seal & store in freezer till use.
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