Wonton

Method

1. 1 Simmer pork bones with ginger for 50 minutes, then strain to obtain a clear broth.
2. 2 Blanch the Chinese cabbage for 2 minutes, then chop it and squeeze out the excess water.
3. 3 Mix the minced pork with the cabbage, green onions, soy sauce, and sesame oil, then stir in one direction for 5 minutes.
4. 4 Shanghai wontons have more vegetables and come in packages twice the size of Cantonese wontons, with only 6 wontons per bowl.
5. 5 Wrap the filling in the wrapper by folding it diagonally, then pinch the two corners together.
6. 6 Boil for 4 minutes, then arrange in a bowl, pour in broth, and sprinkle with shredded seaweed and white pepper.

With an appliance

• Pressure cooker 40 min

  Replace step 1: simmer the bones under high pressure for 20 minutes, then release the pressure naturally and filter twice.