Kanikama Wonton - Crab Stick with Pork Dumpling

 

Sa Wad Dee Ka 🙏 Hive Community ^^

 

In this year of social distancing and staying quarantine at home. Everything shut down and no any activities outdoor and got plenty of time at home isolation. The situation in Thailand is up and down. There are a large cluster of new infections happening everyday and also including my province.

I'm still bored at home and looking for tasty recipes to cook during provincial lockdown. I found a lot of interesting recipe after surfing online and these are some of the dishes that I tried during lockdown and would like to share with you guys.
 

 

🇯🇵 Kanikama Wonton 🇨🇳 - Crab Stick with Pork Dumpling is a mixing between Japanese cuisine and Chinese Cuisine which invented by Thai Chef Netizen and adapt the recipe by me. Shine! 🇹🇭 😆

 

 

There are 3 things combine for this menu.

• 🇯🇵 Kanikama is the type of artificial crab meat and produced from minced fish which the first invent from Japan.
• 🇨🇳 Wonton is a subset of Chinese dumpling section which is the egg wrapper stuff with minced meat.
• 🇹🇭 The Thailand version of Holy Trinity play the big part as the main ingredients of the minced pork stuff filling which is the coriander root, black pepper and garlic pouncing in the mortar as its call " 3 Buddies" which is the basic ingredients for Thai cuisine.
   

 

Preparation Time ⏳

It's take around 30 minutes to complete.
 

Ingredients

 

• 500 gram Kanikama Crab Stick (Premium Sushi grade is advice)
• 150 Gram Minced Pork
• 100 Gram of Wonton Wrapper(It's cost 0.60 USD per 500 Gram here)
• 2 Chili
• 1 Tablespoon Black Pepper
• 1 Coriander Root
• 1 Clove Garlic
• 2 Tablespoon Black Soy Sauce
• 1 Tablespoon Chili Sauce
• 2 Tablespoon Oyster sauce
• 2 Tablespoon Soy Sauce
• 1 Teaspoon Sesame oil
• 1 Teaspoon Baking Soda
   

 

Instructions for 3 Buddies

 

• Pounding the coriander root, garlic and black pepper to the mortar.
   

 

Bak Chor Preparation

 

** Bak Chor is a kind of Patty Pork which I learn this technique from my mom which it will be bounce, smooth and fluffy. **

• Drop half minced pork to the mortar and pounding it with the 3 buddies then drop another half and pounding again.
• Pour the sauce and sesame oil then pounding it for 10 minutes until its smooth.
  then put the Bak Chor to the freeze for 30 minutes.
   

 

Instructions for Dipping sauce

 

• Put the sauce, sugar, the minced Chili and garlic to the pan and open the stove then let it boiled and set aside.
   

 

Wrapping Time

 

• Put the Bak Chor filling and spread over the wonton wrap then put the kanikama on the filling. Fold the wonton to half and touch the water at the corner as the glue to stick it together then do another half.
   

 

Wrap Done!

 

 

• Bring water to a boil in the pot and place half of the wonton on a streamer rack for 10 minutes.
   

 

• Put the pan on another stove and pour the oil then drop the minced garlic. Spread the oil to the serving pan to protect wonton stick together and fried the garlic until golden brown.
   

 

• Put another half of wonton on the streamer rack then put the fried garlic on the wonton.
   

 

Put it on the dinning table!

 

 

Eating Time!

 

 

Let's Dip!

 

 

Hope you guys have a great day!