Shanghai-Style Wonton 上海雲呑

I haven’t posted once since my mom arrived from Hong Kong 2 months ago. I’ve been utterly, yet obligingly, spoiled by my mom’s home-cooking and haven’t lifted a finger other than to click an OpenTable reso when it’s my turn to treat.

My grandmother on my mother’s side is Shanghainese and her reputable culinary skills have been passed onto her children while they grew up in Hong Kong. I received none of those skills across the Pacific Ocean, so I rely solely on my mom to make my absolute favourite dish: Shanghai- style wontons. These are fun, straight-forward, and much faster to make with a partner or kids, so round up a squad for your wonton prep! We usually make these in batches of 100 so we can freeze and have them ready within minutes next time around.  

Shanghai Style Wonton 上海雲呑

  • Servings: 120 wontons
  • Print

Ingredients:

  • 2 packages thick circulur wonton wraps (white Shanghai style)
  • small bowl of water for wrapping

Filling:

  • 1 pound lean ground pork
  • 2 pounds bok choy or yu choy, or 2 packages frozen chopped spinach
  • 5 shiitake mushrooms, finely chopped
  • 1 egg white
  • 1 tsp salt
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp ground white pepper

Dipping sauce:

  • light soy sauce
  • dark soy sauce
  • sesame oil
  • chinese dark vinegar
  • chili sauce

IMG_8634

Let’s cook:

  1. If using fresh vegetables, wash, blanch and drain the vegetables. Squeeze the vegetables to remove any excess water. If using frozen spinach, also make sure to squeeze out all excess water by. Finely chop.
  2. In a large bowl combine all the filling ingredients and mix well.
  3. How to fold wontons to maximize the meat:wrapper ratio–> https://www.youtube.com/watch?v=q_z26XeDA-M
  4. Placed wrapped wontons in a single layer on a flat tray sprinkled with flour to avoid sticking.
  5. Fill a large pot halfway with water and place over high heat. Once water comes to a boil, add wontons about 20 at a time. Keep the lid off and wait for water to come to a boil again. Occasionally stir to avoid sticking.
  6. When water comes to a boil again, add a bowl of cool water. Wait for water to reboil, and add a second bowl of cool water. When water comes to boil again, the wontons are ready to serve! IMG_8628
  7. Mix your own dipping sauce to taste
  8. To freeze remaining wontons, place your tray in the freezer until wontons are frozen solid, then transfer to a ziploc bag or sealed container.
  9. To cook frozen wontons, there is no need to defrost them. Repeat step 5-7.

 

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4 Comments

  1. Paulina says:

    Hi there! These wontons look so delicious. I was hoping I could ask you a question over email, would you mind shooting me a note? Thanks!

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