Prawn Wonton

11-18oz. or 300-500g flour

9oz. or 255g ground pork

9oz. or 255g raw prawn, peeled, deveined, cut into small cubes, about 1-inch length

1 tbsp. chopped scallion

1 tbsp. minced ginger

2 tbsps. dried small shrimps

1-2 pieces of dried purple seaweed, shredded

10 cups water

1 tbsp. light soy sauce

1-2 tsp. salt, or to taste

1tbsp. Shao-Hsing rice wine or dry sherry

1-2 tsp. ground black pepper.

1. In a big mixing bowl, gently combine ground pork, prawn, chopped scallion, and ginger with Seasoning A, Serve for the filling at Step 5.

2. Add 11-18oz.or 300-500g flour in a big basin, drizzle 1/2 cup water in occasionally, use both of your hands to make dough, knead it for 3-5 minutes (P1). Then cover with a wet cloth, leave for 1-2 hours to rise (P2).

P1

P2

3. Roll it out to a large flat bread with a rolling pole (P3&4).

P3

P4
 

4.Fold the flat bread in two and cut into 8-10cm. / 3-inches width strips (P5), then cut each strip into squares or trapezoids according to P6.

P5

P6
5. Spread the wrapper square or trapezoid across your palm of one hand, then use a spoon to place a small clump filling in the center (P7)
P7

6. Fold the wrapper according to P8, then fold again (P9).

P8

P9

7. Nip the two thick edges together with your forefinger and thumb (P10).

P10

8. When finished, arrange them on a clean and flat place for later use, toss pinch of flour to prevent them from sticking.

9. In a wok, saute 1 slice ginger briefly with 2 tbsps.vegetable oil until aromatic, add 2-3 cups water, 1 tbsp.light soy sauce, and shredded dried purple seaweed, cook over medium heat for 2 -3minutes until hot.

10. In a skillet or pot, bring enough water to a boil, place the wonton into the boiling water, cook over moderate heat for about 4-5 minutes until cooked.

11. Dump into a bowl, spoon over the soup (get from Step 9), serve hot (P11).

P11

1. At Step 4, you'd better toss pinch of flour on the flat bread to prevent sticking.