Page 137 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Chapter 3
Batch Cooking Recipes (Food prep for meals later on)

METHOD
1. Separate the egg white and yolk, and beat separately. Soak, trim and rinse
the Chinese white cabbage.

2. Blanch the Chinese white cabbage. Drain it when cooked. Let it cool down
and press out the excess water.
3. Finely chop the white cabbage, and mix well with the minced pork, egg yolk
and the marinade. The wonton filling is ready.
4. Place 1 tablespoon of the wonton filling in the middle of a piece of wonton
wrapper and coat the edges with egg white before sealing the wrappers into
a triangle shape. Make sure to press the air bubbles out from within the
wontons. Coat the left corner with egg white, and then fold the right corner
over it to stick.
5. Place the wontons over a flat dish sprinkled with cornstarch and leave some
space between the wontons to prevent them from clumping together.
6. Boil up some water in a pot. Turn to medium heat, and put in the wontons.
Once the wontons float to the surface, they are ready to serve.

NOTES FOR SPECIAL DIETS NUTRITION / PREPARATION TIPS

• Diabetic Diet: Exchange 4 Making more wontons at a time is
servings of carbohydrates for possible. The unused ones can be
each 4 pieces of wontons. sprinkled with cornflour, divided
into individual servings, wrapped in
• Low-Salt Diet: Exclude salt cling film or kept in food containers,
from the marinade for wonton and stored in the freezer at -18 C or
o
filling and reduce the amount below. No thawing is needed before
of light soy sauce to ¾ tsp.
cooking.
EACH SERVING PROVIDES:

Meat, fish,
egg & alternatives:
1½ taels
Vegetables:
¼ serving
Grains:
4 servings
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