Cantonese Shrimp & Pork Dumplings/ Wontons 港式鮮蝦豬肉雲吞
This is one of the most classic, popular and delicious Hong Kong food – Shrimp dumplings (wontons). You can find many Chinese noodles shops in Hong Kong that sell these shrimp wontons with noodles. They are so delicious and nowhere you can find better wontons but Hong Kong.
Every household has their own wontons recipe, so I share mine that is actually my mum’s recipe. I love to sit there and wrap a lot of wontons (maybe 60 pieces) , then I can freeze it for my quick meal. So easy to make, add some black fungus can give an extra texture. Hope you enjoy it too!
香港的傳統雲吞，包著鮮蝦和木耳，香脆爽口，簡單加入雞湯，就成超美味又飽足的港式雲吞。 我可以肯定，除了香港，沒有其他其方能做出這樣美味的雲吞。但人在異鄉，不是隨時可以吃到，就要自己包囉！
每次多包一點放在冷箱，就隨時可以吃到美味的雲吞！
Cut the shrimps into small pieces. Soak the black fungus and shiitake mushrooms until soften, cut into small pieces. Add all the ingredients (except wrappers) and seasoning into a bowl, use chopsticks to mix well. Let it rest for 20 minutes.
Take one wonton wrapper, put about a tablespoon filling in the middle, use a finger dip some cornstarch-water and run around the edges of the wrapper. Fold it into triangle.
Dip some water on one side of the corner, then fold it from the back and stick two corners together.
Cook the dumplings into boiling water/ or chicken stock for few minutes, when the dumplings floating on the water mean it is cooked. Enjoy!
先將蝦去殻、去腸，切小塊。木耳和冬菇浸軟，切小塊。將所有材料和調味料放入大碗內，用筷子或手向同一方向拌勻，靜置20分鐘.
拿一塊雲吞皮，將約一湯匙的餡料放在中間，在四邊塗點水(水內加點太白粉），對摺成三角形. 在右邊一角沾水，再反後，再將兩角摺好.
將雲吞放入沸水或雞湯內，煮至雲吞全熟即可！
＊另一個方法： 煮沸一煲水，下雞粉拌勻，下水餃。水煮沸時，下一碗開水，再煮。水又再煮沸時，再下一碗開水，再煮沸。要不停攪拌，煮至雲吞全熟即成！
**這個食譜可做40粒雲吞
- 40 dumpling wrappers
- 400 g minced pork
- 300 g shrimps
- 6 shiitake mushrooms
- 20 g black fungus
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp chicken powder
- 1 tsp corn starch
- 40 塊 雲吞皮
- 400 克 免治豬肉
- 300 克 鮮蝦
- 6 隻 冬菇
- 20 克 黑木耳
- 1 湯匙 生抽
- 1 茶匙 麻油
- 1/2 茶匙 鹽
- 1/2 茶匙 糖
- 1/2 茶匙 雞粉
- 1 茶匙 生粉
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Cut the shrimps into small pieces. Soak the black fungus and shiitake mushrooms until soften, cut into small pieces. Add all the ingredients (except wrappers) and seasoning into a bowl, use chopsticks to mix well. Let it rest for 20 minutes.
-
Take one wonton wrapper, put about a tablespoon filling in the middle, use a finger dip some cornstarch-water and run around the edges of the wrapper. Fold it into triangle.
-
Dip some water on one side of the corner, then fold it from the back and stick two corners together.
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Cook the dumplings into boiling water/ or chicken stock for few minutes, when the dumplings floating on the water mean it is cooked. Enjoy!
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