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cooking time: 7 minutes
Ingredients
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Wun Tun
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680 grams pork
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salt
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30 grams dried mushrooms
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170 grams shrimps, shelled
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1/2
teaspoon Ve-Tsin
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113 grams spring onions, chopped
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1 dessertspoon corn flour
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1 dessertspoon soy sauce
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1 dessertspoon brandy
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1 teaspoon oil
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1 egg, beaten
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water
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1.4 litter hot pork stock (or chicken
stock)
Method
Make the Wun Tun in advance.
1. Mince the pork and season with salt to taste.
2. Scald and shred the mushrooms.
3. Cut the pastry into 3-inch squares
4. Combine pork, mushrooms, shrimps, Ve-Tsin and three-quarters of the
spring onions, corn flour, soy,
brandy, oil and 1 egg.
Blend well.
5. Place a quantity of this mixture on the pastry.
6. Fold over, seal with egg and round off the edge of the Wun Tun.
7. Boil fast for 7 minutes in plenty of water, keeping the pan
uncovered.
8. Drain and serve in bowls of hot,
strained stock, allowing 4-5 Wun Tun per bowl. Sprinkle with the
remaining spring onions.
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