CHOPSTICKS NEAR ME RECIPES

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WONTONS (雲吞) | MADE WITH LAU



Wontons (雲吞) | Made With Lau image

Learn how to make your own Cantonese-style wontons at home!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 14

14 oz wonton wrappers
12 oz pork shoulder
4 oz shrimp
2 pieces green onion
2 tbsp cornstarch
1 tsp salt
1 tsp sugar
0.5 tsp white pepper
1 tbsp oyster sauce
2 tbsp water
1 tsp chicken bouillon
1 tbsp sesame oil
1 tsp cornstarch
white pepper

Steps:

  • We'll chop our green onion into small pieces. Most (or all of it) will go into the filling, but we can optionally save some for garnish later.
  • We'll start by cutting our pork shoulder into slices, then into strips, and then into small bits. We don't want to mince them excessively into fine bits like our fish ball recipe - we want a bit of chewiness to it.
  • Assuming the shrimp you bought was peeled + deveined, we'll chop our shrimp into roughly fingernail-sized bits.
  • Before we marinate the pork, we'll want to squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly.
  • Add the shrimp and green onions to the bowl but DON'T MIX them together yet. We'll cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade. If you start folding immediately, then the wrappers will be too wet.
  • Wet a spoon with some water, and proceed to mix the pork, green onions, and shrimp together for about 30-60 seconds until everything is evenly mixed.
  • I should preface by saying there are A LOT of different methods of folding wontons out there. In our video, my dad explains two easy methods to try.
  • For the second method, all we need is a spoon. After putting about a teaspoon of filling in the center of the wrapper, we'll press our thumb and index fingers into a hole and drape the wrapper over the center of hole.
  • After folding, you can cook them immediately and skip this part.
  • Next, we'll bring a pot of water to a boil to start cooking our wontons.
  • We'll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It's time to eat :)

TARO CAKE (芋頭糕) - CHINESE FAMILY RECIPES | MADE WITH LAU



Taro Cake (芋頭糕) - Chinese Family Recipes | Made With Lau image

Learn how to make this delicious & auspicious Chinese holiday favorite!

Provided by Made With Lau

Total Time 180 minutes

Prep Time 30 minutes

Cook Time 150 minutes

Yield 4

Number Of Ingredients 17

1.5 lb taro
0.5 lb regular rice flour
1.5 cups water
0.5 oz dried shrimp
1 lap cheung
0.25 oz ginger
2 cloves garlic
1 whole piece green onion
1.5 cups boiled water
boiled water
1 tbsp vegetable oil
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
1 tbsp oyster sauce
1 tsp sesame oil
white pepper

Steps:

  • Wash and rehydrate the dried shrimp. In a bowl, wash the shrimp in warm water for a few seconds and drain the bowl. Pour hot water into the bowl, and let the shrimp rehydrate for 5-10 minutes. The shrimp should be soft and tender to the touch when rehydrated.
  • Chop our lap cheung, ginger, garlic, green onion. For the lap cheung, cut off a few coin-sized slices as garnish for later, and cut the rest into small pieces. Mince the ginger and garlic, and chop the green onion into small pieces. When the dried shrimp is fully rehydrated, chop the shrimp into very fine pieces.
  • Precautions: wear food-safe gloves and place a hand towel underneath our cutting board.
  • Set the stove to its highest heat setting, and heat the wok for 3-5 minutes as we prepare our regular ice flour. Using a food scale, weigh out the rice flour into a bowl, add water, and mix together for 30-60 seconds.
  • After the wok is hot enough (you should see it releasing a tiny amount of smoke), add vegetable oil and mix it around the surface of the wok.
  • Before we add the taro, start boiling water - enough water for the taro + enough water to minimally submerge the plate in the wok as it sits on top of the steamer rack.
  • Add salt, sugar, chicken bouillon, and oyster sauce to the wok, and stir it around for another minute.
  • Pour the boiled water into the wok, stir for a few seconds, and cover the wok until it starts boiling again (about 2-3 minutes.)
  • Coat the plate that you'll be using with a little bit of vegetable oil. This is so that when we're done cooking, the taro cake won't stick to the plate.
  • When boiling, uncover the wok. Sample the taste of your taro, and adjust if necessary. Stir the flour mixture for a few seconds and pour it into the wok, as well as sesame oil. Stir the wok around for about 90 seconds, so that the flour and taro are evenly mixed together.
  • Scoop out the taro cake mixture into the plate you oiled earlier, and smooth out the surface of the cake so it's flat. Wash the wok before we start steaming.
  • Place a steamer rack in the wok, and add enough boiling water to the wok so that when the plate sits on top of the rack, the water is just touching the bottom of the plate.
  • Once the 20-25 minutes is up, let's uncover the wok. To check if the taro cake is ready, poke it with chopsticks. If it's not ready, the cake will stick to the chopsticks.
  • After the taro cake is cooled, you're ready to cut it.

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