Pork Won Ton in calla shape
Member recipe by cutie_witch
ServingsServes 1 - 20 Pieces
another fun way to make won ton(pian-sit), which both tastes and looks wonderfully
- For the filling:
- 100g, pork mince
- 2 tbsp dried shallot flakes
- Salt and white pepper powder
- For calla-shaped won ton
- 20 pieces of (square) won ton pastry
- 20 sticks of asparagus, washed and trimmed
- For dipping sauce (optional)
- 2-3 thin slices of ginger, shredded
- 1 tbsp white wine vinegar
- 1 tsp sesame oil
- 1-2 tbsp soy sauce
- Mix the filling: put pork mince and dried shallot flakes in a bowl and mix them well and then season the filling with salt and white pepper powder.
- Make the calla: (the most difficult part of the dish) a. Take one piece of square won ton pastry; spread the filling flat on the pastry b. Fold the pastry in a triangle shape; place the tip of the triangle upright and place the head of the asparagus spear in the centre of the triangle won ton. c. Fold the left side to the right and then fold the right side to the left, wrapping around the asparagus stalk; fix the peaks on the back side (if needed, use some water to glue the pastry)
- Mix the dipping sauce: simply put ingredients all together and mix well.
- Put the calla won ton in a pot of boiling water and with medium heat cook for around 3 minutes or less. (donÃ¢ÂÂt over cook them, the pastry softens very quickly)
- Place the won ton (pian sit, in Taiwanese) on a plate and serve with dipping sauce
We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to comment on this recipe…
Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…
Be the first to ask a question about this recipe…
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Be the first to suggest a tip for this recipe…