Pork Won Ton In Calla Shape
These delicate calla-shaped won ton are like little pieces of edible art, with flavorful pork mince and fresh asparagus encased in a light and thin pastry shell. The dish is further enhanced by a simple yet flavorful dipping sauce that complements the tender won ton perfectly. Enjoy the intricate presentation of these delicious and satisfying bites at your next gathering.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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. (donâÂÂt over cook them, the pastry softens very quickly)
- Place the won ton (pian sit, in Taiwanese) on a plate and serve with dipping sauce
Yield
Makes 20 pieces
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