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<rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/25">
    <dcterms:title><![CDATA[Wonton 淨雲吞]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Dumpling ]]></dcterms:subject>
    <dcterms:description><![CDATA[Wontons, whose cantonese name literally translates to &quot;cloud swallow&quot;, are cloud-like shaped dumplings that are made from placing a dough wrapper flat on the palm, adding the filling that consists mainly of shrimp and minced pork, then pushing downwards on the edges using one&#039;s fingers to seal and shape it. The sealing process is done with care to prevent air from remaining inside the wonton, as it can disrupt its shape when cooked under pressure. The wontons can then be boiled, pan-fried, or deep-fried, but the most common way to serve it in cantonese cuisine is to serve it in soup or with thin noodles. ]]></dcterms:description>
    <dcterms:contributor><![CDATA[Lau Sum Kee noodles ]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Rice rolls with mixed sauces 混醬腸粉]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_7]]></dcterms:identifier>
</rdf:Description></rdf:RDF>