Shanghainese Wontons
My sister-in-law, who is from Shanghai, shared this lovely wonton recipe with me The bok choy makes these dumplings extra juicy.
Servings: 10
Ingredients
- 1.5 lbs Regular ground pork
- 2 lbs Shanghai bok choy
- 1 bundle Cilantro, chopped
- 2 tbsp Sesame oil
- 1/2 cup Neutral cooking oil
- 1/2 cup Shaoxing wine
- 2 Eggs
- 2 tbsp Cornstarch
- 1/2 tbsp MSG Optional
- 1 tsp Sugar
- 1 tbsp Salt
- 3 tbsp Chicken bouillon powder Optional
Instructions
- Wash your bok choy and blanch them in a pot of boiling water to soften. Rinse under cold water to cool, and then press slightly to remove excess water. Chop up the bok choy.
- Mix all the ingredients (except for the dumpling wrappers) in a large bowl. Mix thoroughly by hand for 10-12 minutes until the mixture forms a paste.
- Make a test wonton. Wet the edge of half of the wrapper. Put a little filling in, less is better. Fold the wonton up. Cook the dumpling in a pot of bowling water, or chicken stock. When the wonton floats it is ready. Adjust the seasoning of the mixture to suit your tastes, and continue wrapping.
- If you aren't eating the wontons right away, I recommend that you place the uncooked wontons on a baking sheet lined with parchment paper. Pop the baking tray in the freezer. After 1-2 hours, you can transfer the wontons to a ziploc bag and store in the freezer. Now the wontons won't stick together, and you can enjoy them whenever.
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