Fuzhou Bian Rou (Fuzhou Wontons)

A Fuzhou snack food to be eaten between meals usually paired with a bowl of peanut noodles.  Inexpensive and readily available everywhere across Fuzhou, locals usually eat this in restaurants or food stalls. One of my favorite foods from my childhood that I still enjoy so much today.

Ingredients:

Hong Kong style wonton wrapper

1/2 pound of ground pork

1 teaspoon of light soy sauce

1/4 teaspoon of salt

1/4 teaspoon of white pepper

3 quarts of water

Directions:

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In a bowl, mix together ground pork, soy sauce, salt, and white pepper.

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Scoop about half teaspoon of filling and spread it in the middle of the wrapper. Dip your finger in the dish of water and run it around the filling.

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Tightly pinch the wrapper around the filling. Be careful not to break the wrapper.

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In a large pot, bring about 3 quarts of water to a boil.

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Add the bian rou and gently stir to separate.  Cook for 4 mins and add a small cup of water to lower the temperature so the dumplings stay intact. Transfer to a bowl. Season with salt, scallions, vinegar. Serve.

Fuzhou Bian Rou (Fuzhou Wontons)

  • Servings: 4
  • Difficulty: medium
  • Print

Delicious Snack Food

A Fuzhou snack food to be eaten between meals usually paired with a bowl of peanut noodles.  Inexpensive and readily available everywhere across Fuzhou, locals usually eat this in restaurants or food stalls. One of my favorite foods from my childhood that I still enjoy so much today.


Credit: cookboldfood.com

Ingredients

Hong Kong style wonton wrapper
1/2 pound of ground pork
1 teaspoon of light soy sauce
1/4 teaspoon of salt
1/4 teaspoon of white pepper
3 quart of water

Directions

1. In a bowl, mix together ground pork, soy sauce, salt, and white pepper.
2. Scoop about half teaspoon of filling and spread it in the middle of the wrapper. Dip your finger in the dish of water and run it around the filling.
3. Tightly pinch the wrapper around the filling. Be careful not to break the wrapper.
4. In a large pot, bring about 3 quarts of water to a boil.
5. Add the bian rou and gently stir to separate.  Cook for 4 mins and add a small cup of water to lower the temperature so the dumplings stay intact.
6. Transfer to a bowl. Season with salt, scallions, vinegar. Serve.

 

 

 

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