Shanghai Wontons

This is my family's traditional food. My brothers and I eat these wontons growing up and it is time for me to inherit this wrapping skills for my future generations.

Besides, this is a great thank you present instead of buying pens and mugs. Food is always welcome :)

There are two versions of wontons we can make, one is the vegetable and pork, another one is tofu with dried shrimp. I made the vegetable and pork because i personally do not like the tofu one in soup. But it is great when pan fried.

Ingredients:

Ground pork (best use the ones with fat)

Chopped Bak Choy (big fat ones that has white stems)

Wonton wrapper (you could make it yourself but i bought mine in an asian market)

To marinate the pork, use light soy sauce, dark soy sauce, wine, sugar and sesame oil. More wine and sesame oil is preferred. 

Chopped the bak choy and fry it with ginger and a little salt. Let it cool while the pork is marinating.

After the bak choy is cool, add them into the pork and mix them together. 

Now we are ready to wrap the wontons.

First take a piece of wrapper and scoop a small portion of pork mix in the middle. Using water to wet the four sides of the wrapper and fold it in half. Then flip the longer side up and using your middle finger as the center, curl the two side towards the middle. Then close the wonton with some water.

The wontons should look like a gold sycee. (yuanbao)

Boil a pot of water and put in the wontons. Give them enough free space to move around. Once the wonton rise to the top and the filling is cooked, they are ready to serve. To make a simple soup, add some soy sauce, sesame oil and scallion into the boiled water.

If you want to keep the wontons, DO NOT cook them first. Once wrapped, put them on a piece of parchment paper and put them in the freezer. 

This is a great dish for any meal and any occasion. Enjoy :)

wonton wrapper

pork mix