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Method :
A) Shrimp and
pork filling - Rinse shelled shrimps, drain; mince with ground pork, and
mix well with ingredient (1).
B) Pork and
vegetable filling - Sprinkle salt on chopped green-stemmed vegetable,
squeeze dry, mince with ground pork, add diced spiced beancurd and diced
egg pancake, blend well with ingredient (1) except ginger wine.
C) Vegetable
filling - Use the ingredients in filling B except for the ground pork; add
2 tbsp of sesame oil and 1.5 tbsp of sugar.
Spread 1/2 tbsp
of filling on wonton skin; then pinch the four corners together gently; or
place filling on one corner, fold the skin up to make a triangle, then
pinch together the 2 outer corners; or fold into a square pillow shape
(mostly for the one with vegetable filling) and pinch close.
Bring back to a
boil. Add wonton and bring to a boil. Let boil until wonton float to
surface; cook for 10 minutes more. Put in washed tung-hao or spinach that
has been torn into inch-long pieces. Parboil a short time. Remove and
serve.
Add ingredient
(2), sesame oil, and pepper to enhance the flavor.
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