Vegetable & Fried Wonton

Vegetable & Fried Wonton

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12-16 pieces of dumpling skin, fried until cooked and crispy
4 onion cloves, minced
2 cm ginger, chopped
100 gr aym breast fillet, thinly sliced 2 X 4 cm
100 g small shrimp, remove the head
50 gr onions, sliced lengthwise 1 cm
100 gr caisim, cut into 4 cm
75 g fresh shiitake mushrooms, sliced thin (if you use dried shiitake mushrooms, soaked first in hot water until the mushroom bloom, drained, sliced)
75 g button mushrooms, sliced thin
2 tablespoons cornstarch, dissolved in a little water

[mixed together]
250 ml chicken stock
1 ½ tablespoons soy sauce
1 ½ tbsp angciu
1 tsp pepper powder
1 tsp sugar

How to Make:

1. Heat 2-3 tbsp oil in a pan of cooking oil, saute garlic and ginger until fragrant. Enter the chicken, stir and cook until the chicken meat stiff, enter the shrimp. Pour the sauce, stirring until shrimp changes color.
2. Put the onion, caisim, shiitake mushrooms and button mushrooms, stir. After the vegetables are mature enough and withered, enter the cornstarch solution, stirring until sauce thickens slightly changed color nodes, lift.
3. Arrange dumplings on a platter of fried, siramkan vegetables onto it. Serve while hot and still for a crispy dumpling skin.

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