How to Make Chinese Shrimp and Pork Wontons | Wally Cooks Everything Description video: With 30 minutes out of your day at home you can make this Chinese shrimp and pork wonton recipe at home.\n\nIngredients:\nHalf kilogram of ground fatty pork […]
How to Make Chinese Shrimp and Pork Wontons | Wally Cooks Everything
With 30 minutes out of your day at home you can make this Chinese shrimp and pork wonton recipe at home.\n\nIngredients:\nHalf kilogram of ground fatty pork (60% fat 40% lean)\n150 grams of shrimp cut into bite sized pieces\n1 pack of wonton wrappers\n1 teaspoon soy sauce\n1/2 teaspoon sesame oil\nDash of white ground pepper\n1 teaspoon chicken stock cube or powder\n1 teaspoon salt\n1 teaspoon cornstarch (or cornflour)\n1 large egg to mix into shrimp and pork mixture\n1 extra egg to make an egg wash\n\nPreparation:\nCombine all ingredients (except the extra egg for egg wash) into a mixing bowl and combine so that shrimp pieces mixed well with pork. Let sit for about 5 minutes.\n\nBreak out the wonton wrappers it’s time to make some wontons. Beat one egg for egg wash.\nPut some egg wash on the center and side of wonton wrapper.\n\nUsing a small spoon or spatula place a small dollop of minced pork with piece of shrimp, about a teaspoon into center of the wrapper. Place one end of the wrapper over the other while sealing the edge and gently fold the corners and pinch to seal.\n\nResist the urge to overfill the wonton. It won’t be easy. But you must or else it’ll explode while cooking.\n\nWhen you’re satisfied with enough wonton pieces start boiling a pot of water. There’s no wonton soup recipe here because the goal is to make wontons for adding into your ramen noodles. At least that’s my goal.\n\nPlace uncooked wontons into boiling water. The wontons are cooked when they float up and you can clearly see the pink color of the shrimp.\n\nMake some ramen noodles and dump your wontons into the soup base to finish for a fantastic ramen meal!\n\n►Please support me and this channel: https://www.buymeacoffee.com/wallycooks\n\n—————————————-\nFacebook: https://www.facebook.com/wallycookseverything/\nInstagram: https://www.instagram.com/wallycookseverything/\nTwitter: https://twitter.com/WallyCooks\nPinterest: https://www.pinterest.com/wallycookseverything/
Pork hit the wallets of the Chinese
Pork prices in China jumped 69.3% in September from a year ago as the country continues to tackle meat shortages that follow the African plague outbreak.
The rise in pork prices was the main driver of the overall rise in consumer prices in China. In September, the index rose 3% year-on-year, the highest in nearly six years.. Meanwhile, factory prices, measured by the Producer Price Index, fell 1.2%.
According to economists’ expectations, consumer prices in China will rise by 2.9% in September, while producer prices will drop by 1.2%.
China is the world’s largest pork producer and consumer. Since meat is a staple in the Chinese diet, the spike in prices over the past year has hurt the wallets of many in the country..
The Chinese authorities have named increasing the supply of pork in the country as a major political challenge. Within this the consolidation of pig farms was undertaken, as well as the release of pork from its strategic reserves.
According to experts, about half of the country’s pig population died as a result of a prolonged outbreak of swine fever that was discovered more than a year ago.. The total number of these animals in the country may be halved by the end of 2019.
«High pork prices are now driving up the prices of some low-quality consumer goods. Pig production has its own cycle and will not increase overnight. So the consequences of the epidemic will continue to put pressure on the markets», – says Wang Zheng, chief investment officer of Jingxi Investment Management.