1 bowl Minced Pork
1 bowl Shelled Prawns
2 pcs Dried Dai Day Fish or Moak Fish
1/2 bowl Bamboo Shoot (fine slice)
1/2 bowl Dried Black Fungus (soak and fine slice)
1 pack (60 pcs) Wonton skin.
1 pack Wonton stock.
材料：-
碎豬肉 1 碗
中蝦肉 1 碗
大地魚干或木魚干 2 條
竹筍 1/2 碗 （切幼絲）
白木耳 1/2 碗 （切幼絲）
全旦雲吞皮 1 包（約60片）
雲吞湯包 1 個
Method:-
1) Soak the dried fish in 180* hot oil until golden brown, take out and
blend into powder.
2) Minced Pork marinate with soya sauce, sugar, corn flour & white pepper,
add in the black fungus slices, bamboo slices and dried fish powder mix well,
add in 1 egg yolk and stir well.
3) Put a suitable portion on a pc of wonton skin and wrap nicely. And this is
Sui Gou.
4) Boil a pot of water and soak in the Dimpling, boil until it float up, take out.
Boil the wonton stock, put in the cooked dimpling, soak 1 min.
Put 1 tsp soya sauce and diced spring onion in an empty serving bowl,
pour in the dumplings and the soup, then ready to serve.
# 1) Wonton- skip the bamboo shoot and the black fungus.
#. 2) Sui Gou- wrap bigger portion of filling and with bamboo shoot and fungus.
# 3) Crispy Wonton- Press the prawns with the knife on the chopping board,
Skip the bamboo shoot and fungus, add 1/2 bowl chopped water chestnut.
And very little quantity of minced pork. Wrap a small portion with wonton
skin in a crown shape, deep fry in 180* hot oil until golden brown, take out
and serve with sweet and chili sauce.
做法 ：-
1）用 180* 熱油將魚干炸至金黄，取出用机打碎或輾碎亦可，備用。
2）碎豬肉用生抽、糖、粟粉及古月粉稠味，加入木耳絲、筍絲及木魚碎攪勻，
再加入旦黄 1 個攪透。
3）用雲吞皮包上適當的份量，揸緊收褶，便成水餃。
4）煮沸一鍋水，放入水餃煮至浮起，撈出。
再煮沸云呑湯底，放入已熟之水餃煮 1 分钟。
放一茶匙生抽及蔥花或韮黃，倒入水餃及湯，便可供食。
# 1) 雲吞 - 除去木耳及筍絲便是。
# 2) 水餃 - 包大隻一些，要有木耳及筍絲。
# 3) 酥炸雲吞 - 把蝦肉在枮板上用刀背壓成蝦膠，除去筍絲和木耳,
加半碗馬蹄碎，及少許肉碎成餡，包上少許餡料成皇冠型，
用180*熱油炸至金黃便成，撈出拌以甜辣汁供食。
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