Ingredients: (serves 4-6)

  • 20 wonton skins

  • 100g minced pork

  • 50g green prawns, finely chopped

  • 2 spring onions, finly chopped

  • 1 tbsp rice wine

  • 1 tbsp green ginger, finly chopped

  • ½ tsp salt

  • Pinch of pepper



To Serve:

  • 1.2 litres chicken stock, heated

  • 2 spring onions, finely chopped

  • 4 Chinese leaves, roughly shredded and blanched for 2 mins in the stock







Recipe Provider

ming ai british chinese food culture 2011 p campbel but 013

Mr Campbell But


  • Mix together the minced pork, prawns, spring onions, rice wine and ginger. Season with the salt and pepper.

  • Place a tsp of filling in the centre of each skin and fold in half, sealing the edges with water or beaten egg. Fold the corners to meet each other and seal again with egg or water.

  • Heat a large saucepan of water and add the wonton when boiling. Cook at a rolling boil for 5 mins and then serve with a large bowl of soup with a few Chinese leaves and a sprinkling of spring onions.



Wonton is a traditional food that tastes like dumpling but the shape and the meaning are quite different. According to legend, in the Spring and Autumn Period (776-476 BC), after Fuchai, King of the State of Wu defeated the State of Yue and was awarded a beautiful girl Xishi by the defeated state as a tribute, he was carried away by his success and overindulged in wine and women.

On the Winter Solstice, Fuchai was not in the mood for any food. Xishi noticed it, she went into the kitchen, mixed some flour with water, rolled the dough into dustpan-shaped wrappers, and finally made them into a kind of dumplings with fillings inside and put them into boiling water. After the dumplings were cooked and floated onto the surface, she ladled them into a bowl with some tasty soup, put some green onion, garlic, ground pepper and sesame oil onto the dumplings and presented the dish to Fuchai.

Amazed at the good taste, the king asked the name of the dish. Xishi could not helping laughing up her sleeve at the din-witted tyrant who was simple-minded and ignorant. She replied: "Huntun." - Namely, wonton, another Chinese word with the same pronunciation "huntun" means "simple-minded and ignorant". Ever since, wonton has been popular among the people.




  • 雲吞皮 20 張

  • 豬肉 100 克(剁碎)

  • 青蝦 50 克(細細切碎)

  • 蔥 2 棵(細細切碎)

  • 米酒 1 湯匙

  • 子姜 1 湯匙(細細切碎)

  • ½ 茶匙鹽

  • 胡椒 少許




  • 雞湯 1.2 公升(加熱)

  • 蔥 2 棵(細細切碎)

  • 大白菜葉 4 片(切成粗絲,在雞湯里燙 2 分鐘)







ming ai british chinese food culture 2011 p campbel but 013



  • 將剁碎的豬肉、蝦、蔥、米酒、姜、鹽和胡椒粉拌勻。

  • 在每張雲吞皮的中央放 1 茶匙餡料,對折後用水或打散的雞蛋封口,再將兩角用水或蛋液黏起來。

  • 用湯鍋燒一鍋開水,放入雲吞,在保持沸騰的水裏煮 5 分鐘後撈起,放入湯中。加大白菜葉,撒上蔥花,即可享用。



古時有句諺語:“冬至餛飩夏至面。” 估計這是北方的習俗。《燕京歲時記》說:“冬至,民間不為節,唯食餛飩而已。” 冬至講究吃餛飩相傳有這樣一個故事:


春秋戰國,吳王夫差打敗越國,得到了絕代美女西施後,得意忘形,終日沈湎歌舞酒色之中。冬至節到了,飲宴之中,吃膩山珍海味的吳王竟心有不悅,擱箸不食。西施看在眼裡,跑進廚房,和麵又擀皮。皮子在她手中翻了幾個花樣後,終於包出了一種畚箕式的點心。放入滾水中一氽,點心便一隻隻泛上水面。她盛進碗裡,加進鮮湯,撒上蔥、蒜、胡椒粉,滴上香油,獻給吳王。吳王一嚐,鮮美至極,一口氣吃了一大碗,連聲問道:“這為何種點心?” 西施暗中好笑:這個無道昏君,成天渾渾噩噩,真是混沌不開。聽到吳王問話,西施便隨口應道:“餛飩。” 從此,這種點心便以 “餛飩” 為名流入民間。吳越人家不但平日愛吃餛飩,而且為了紀念西施的智慧和創造,還把它定為冬至節的應景美食。