[其他飲食] 豬肉雲吞? cannot

chocobun

my bf is allergic to seafood so he cannot eat the regular wonton (with shrimp in it)... can anyone give me a recipe for wonton with just pork inside??? does it HAVE to have veg in it???

kinda like 紅油抄手 that type of wonton would be great...

thanks thanks >__<

fibbi

回復 1# chocobun


    the shanghaiese (or northern) style of wonton (the skin is a bit thicker) has no shrimp in it...

chocobun

yep i need a recipe cuz need to MAKE it...

tofu

you can use 馬蹄 instead of shrimp.  the rest is the same as the shrimp wonton.

嘉嘉

無食過菜肉雲吞咩~~~？
我的最愛之一

嘉嘉

http://autumn_moon1022.mysinablog.com/index.php?op=ViewArticle&articleId=356156

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因為形狀像元寶所以也有人當作吉祥菜，名為招材進寶。



菜肉雲吞
上海雲吞皮447G
免冶豬肉300G
白菜736G
蛋白一個
薑蓉一湯匙
蔥一條

豬肉調味:
糖、生抽、生粉、麻油各適量。

雲吞餡做法:

• 免治豬肉加入調味略拌，再加入薑蓉和蔥粒及蛋白，混合後放雪櫃內備用。
• 白菜洗淨，用沸水略燙軟，切碎。
• 用紗布(或二個煲湯袋)把菜汁濾出。
• 白菜和豬肉混合即成雲吞餡。

雲吞包法:

• 首先雲吞皮中加入餡料，再在一個正角位的皮邊塗上水份。
• 對褶用力壓實，成三角形。
• 三角形直邊向下，角位向上。
• 在左邊角點一下水，將左右二個角連接，即可。

雲吞急凍法
這是看到市售的急凍雲吞而想出來的，如果有更好的方法，請留言賜教。
把雲吞排放在盆上(如圖)，放入雪櫃冷藏格，每隔十分鐘把雲吞翻一下，使它們不會互相黏連，直至雲吞完全硬身，便可放入保鮮盒，存於冷藏格，這樣便不會黏在一起。

註:

• 雲吞皮宜選新鮮的，會比較軟和有彈性，包起來不容易破，做形也會較美觀。
• 肉與菜直在包時才混合，不然容易出水，包起來比較困難。
• 如果肉汁沾到雲吞皮，有油份雲吞皮就不能黏合，所以雲吞皮的四條邊切勿沾到肉汁。

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fibbi

wow this is so details! Thanks!

chocobun

so there must be veggies in the wonton?? cannot be plain pork?

布小熊

plain pork is too plain in term of texture... but if he hates veggies... then do plain pork then.

I usually put chinese chive with pork. Or water chestnut is a good choice. I have also made some chicken with corn ones too.

btw, I am in the same boat, my bf is allergic to shrimp. We also prefer north wanton with thicker home made "skin". I want to try making the wrap myself. But so far, I have only used store bought wraps.

cinderelly

beef dumplings are good as well~
use ground beef, onions, sesame oil.. some seasoning if preferred~