Photograph of the finished Wonton

China · Hoành thánh lớn nước rau cải Thượng Hải

Wonton

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wonton wrappers Wonton wrappers 48 sheets
  • Photograph of Pork Pork 1.6 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.8 lb
  • Photograph of Pork bones Pork bones 2.2 lb
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of White pepper White pepper 0.4 oz

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.

Start cooking