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METHOD

 

  1. Prepare the stock. Put on a high heat to remove foam, then a low heat for 4 to 5 hours.
  2. Carefully mix together the ingredients for the dumpling (wonton) filling; place a small ball of filling in the middle of the dough.
  3. Fold over and seal firmly in pleats. Put water in a pot and heat; once boiling, add in the little...

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METHOD

 

  1. Prepare the stock. Put on a high heat to remove foam, then a low heat for 4 to 5 hours.
  2. Carefully mix together the ingredients for the dumpling (wonton) filling; place a small ball of filling in the middle of the dough.
  3. Fold over and seal firmly in pleats. Put water in a pot and heat; once boiling, add in the little dumplings and allow to come to the boil 3 times (about 3 minutes), then remove them.
  4. Place them on a plate with two strips of bamboo, chopped spring onion, sesame oil and a pinch of ground white pepper.
  5. Serve the stock in a bowl with a little soy sauce and a few drops of black vinegar.

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Ingredients 4 persons
  • STOCK
  • 3 pork rump bones
  • 1 knuckle bone
  • 1 chicken carcass
  • 1 piece ginger
  • 1 star anise
  • 1 whole sweet onion
  • Soy sauce
  • Chinese black vinegar
  • 24 sheets "wanton" dough (10x10 cm)
  • The dough can be made using flour
  • Water and a few drops of rice wine (tian)
  • FILLING (24 wontons)
  • 200 g diced pork
  • 100 g diced prawns
  • ground white pepper
  • diced ginger
  • 350 g spring onion (white part)
  • 4 red peppercorns (infused in hot water; use only the water)
  • 2 tbsp. soy sauce
  • 2 tbsp. Chinese yellow liqueur (baiju)
  • 1 tbsp. sesame oil
  • PRESENTATION
  • Chinese bamboo
  • Spring onion (green part)
  • Ground white pepper
  • 1 tbsp. sesame oil.
Recipes. The Cook & Chef Institute