Shanghainese Wonton 菜肉餛飩
For age…eees, even before we know what Shanghai is all about, our childhood has always been enlightened with occasional homemade Shanghainese Wonton. Overtime every single one in the family became a wonton veteran.
~ 100 wantons
the wrapper
100 pieces of wanton wrap (square shape ones at Shanghainese vendor)
the filling
1½ catties ground pork (HK$30-40)
2 catties of watercress 西洋菜 or 薺菜
2 packs of Sichun preserved vegetable, finely chopped
seasoning (adjust to personal taste)
~4 tbsp corn starch
~ 4 tbsp light soya
2 tbsp sesame oil
1 tbsp cooking oil
2 tbsp caster sugar
one egg wash
pinch of white pepper (optional)
splash of water if too sticky or more corn starch if too wet
the broth (for a bowl of 10 wontons)
1 tsp sesame oil
2 tsp soya
1tbsp shallots, green and white, chopped
boiling water
Preparation:
- Blanch watercress in boiling water for about 1 minute or until color changed. Set aside in a sieve. Squeeze water out of the watercress in batches (as if you do it with your towel). Finely chop the veg and set aside.
- Finely chop the Sichun preserved vegetable.
- Marinate pork with all seasonings.
Wrapping the Wonton (refer to pictures):- Have a dish of water within reach.
- Place a teaspoonful of filling in the very center of the wrap, leaving about ½ an inch allowance from the edges.
- Fold the wrap in half lengthwise. It should change from a square shaped to a rectangle. Press the edge slightly to seal (brush a bit of water with fingertips between the edges if needed).
- Fold over the long edge of the wrap towards the centre by about ½ a cm.
- Then bring the 2 tips along the centerside of the wrap inward to overlap each other, pinch to seal with a drop of water.
- TaDa! The wonton should be able to sit up like a crown.
Cooking the wontons:
- Bring to a large pot of hot water, but not boiling, with a drizzle of cooking oil. If the water comes to a boil already, pour in a cup of cold water. Put in about 20 wontons at a time. When the pot comes to a boil, pour in a large cup of cold water. Repeat this process by pouring at least 3 cups of cold water. This process will help ensure the pork fillings are well cooked.
Serve immediately over a large bowl of prepared broth.
Tips:
- Wrap and cook one wonton to check the taste and texture before moving on to wrap the rest will allow you to adjust seasoning to taste.
- It is important not to put the wontons straight into boiling water, as the wrappers will burst easily. Pour in a cup of cold water if needed.
- You may put the unfinished quantity into the freezer for 2-3 weeks. They will taste just as good in broth, pan-fried served with Worcestershire or deep fried served with sweet & sour sauce.
