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About this recipe:
Minced pork and chopped prawns are made into dumplings and boiled in chicken broth.
1/2 kg minced pork
1/2 kg fresh prawns, chopped
115g water chestnuts, chopped
1 small onion, chopped
1 large egg, beaten
Salt and pepper to taste
20 wonton wrappers, store bought
1.2 litres (5 cups) chicken broth
1 bunch pek chai, cut into bite sized pieces
- In a large bowl, mix the minced pork, prawns, water chestnuts, onion, egg, and salt and pepper to taste.
- Wrap 1 tablespoon of the mixture in a wonton wrapper, gathering the sides together, and twist to secure the mixture. Set aside. Repeat until all the filling is used up.
- In a large pot, boil the chicken broth over medium heat. Drop the wontons in one by one. Wontons will float when they are done. Remove the wontons from the broth if not serving right away.
- Add the pek chai. Continue cooking for 5 minutes, or until the vegetables are done. Serve hot.
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