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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.
Prep Time2 hours
Cook Time20 minutes
0 minutes
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.