Shanghai Wontons

By

60 likes 39 klips

This recipe was handed down from my shanghainese grandmother. They are a labour of love but so worth it. Put on good music and make them asap!

2uixuvg2yK Kitchenbowl
Prep Time

3 hr

PT3H
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT3H15M
Shanghai Wontons

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Clean the bok choy and give them a rough chop.

Clean the bok choy and give them a rough chop.

Step 2

Sauté the chopped bok choy on medium-high heat for about 10 minutes. This step begins the release of all the liquid in the vegetable (essential to a good wonton filling). The limped bok choy is also easier to handle than raw simply by reducing the volume as there is a lot of it!

Sauté the chopped bok choy on medium-high heat for about 10 minutes. This step begins the release of all the liquid in the vegetable (essential to a good wonton filling). The limped bok choy is also easier to handle than raw simply by reducing the volume as there is a lot of it!

Step 3

Drain the bok choy in a large colander. See all the water? We won't want that in the filling!

Drain the bok choy in a large colander. See all the water? We won't want that in the filling!

Step 4

Let the bok choy drain a few minutes. Put it into a food processor and give it about 8 pulses. Alternatively you can hand chop with a knife. You will need to do it in 2 batches.


Step 5

This is the consistency we are after. Don't worry about the odd chunk here and there, it's all fine!

This is the consistency we are after. Don't worry about the odd chunk here and there, it's all fine!

Step 6

Did I mention water is the enemy of a good wonton filling? Now it's time to squeeeeeeeeze as much liquid out of the bok choy as you can, either using a cheese clothe (I find easier) or pressing it through the colander. Don't give yourself a hand cramp though, aim to get about 80-85% dry.

Did I mention water is the enemy of a good wonton filling? Now it's time to squeeeeeeeeze as much liquid out of the bok choy as you can, either using a cheese clothe (I find easier) or pressing it through the colander. Don't give yourself a hand cramp though, aim to get about 80-85% dry.

Step 7

Wow that's a lot of v green juice (no filter!)💚 No, really I actually did chug about a cup. So sweet and good. Promise not to think I'm gross.

Wow that's a lot of v green juice (no filter!)💚 No, really I actually did chug about a cup. So sweet and good. Promise not to think I'm gross.

Step 8

Last one to show dryness and consistency a bit better, in case you were wondering.


Step 9

Add to the bok choy: the ground pork, salt, tamari or soy, sugar and white pepper (if using). Mix it up. I like to get in there with my hands.

Add to the bok choy: the ground pork, salt, tamari or soy, sugar and white pepper (if using). Mix it up. I like to get in there with my hands.

Step 10

This step my dad swears by. Using a wooden spoon or two pairs of chopsticks held together like me, mix it with *vigour for about 5 minutes or until your arm falls off😅 This tenderizes the meat and pulls everything together to form a tighter, more "glue-y" (new culinary term) mass. Filling is done!


Step 11

Fill each wrapper with about 1 tsp of the filling. There is a tendency to overfill. Don't do it! Believe me, just don't. The ratio of filling-to-dough affects the overall mouth-feel. Besides, an overstuffed wonton will likely explode during cooking. Yes, wontons are serious business.

Fill each wrapper with about 1 tsp of the filling. There is a tendency to overfill. Don't do it! Believe me, just don't. The ratio of filling-to-dough affects the overall mouth-feel. Besides, an overstuffed wonton will likely explode during cooking. Yes, wontons are serious business.

Step 12

1.Centre filling 2.Fold halfway up, very gently squeeze around filling to secure it 3.Curl wrapper halfway and 4.begin pulling the lower corners toward each other 5.Dab a little water onto one corner, overlap them and 6.gently squeeze them to stick them together. {See also next video step}

1.Centre filling  2.Fold halfway up, very gently squeeze around filling to secure it  3.Curl wrapper halfway and 4.begin pulling the lower corners toward each other  5.Dab a little water onto one corner, overlap them and  6.gently squeeze them to stick them together. {See also next video step}

Step 13

Here's a video of my husband making one. I taught him everything I know. I have speed but he has beauty. Look how pretty his finished wonton is! The apprentice has surpassed his master.


Step 14

Voilà! One down, 99 more to go 😅

Voilà! One down, 99 more to go 😅

Step 15

To cook, bring large pot of water to boil. Season with salt like you would with pasta. Slide wontons in carefully. Boil until they all float to the top as pictured, about 1-2 mins. Pour about a cup of cold water in and wait for it to come to boil again, about 45 sec. Drain.

To cook, bring large pot of water to boil. Season with salt like you would with pasta. Slide wontons in carefully. Boil until they all float to the top as pictured, about 1-2 mins. Pour about a cup of cold water in and wait for it to come to boil again, about 45 sec. Drain.

Step 16

There are several ways we like to enjoy our wontons: (1) simply boiled (2) served in homemade chicken broth or (3) panfried in a non stick pan with some oil until crisp. In all cases, it's amazing with a dipping sauce of equal parts soy sauce / rice vinegar + hot chili sauce (to taste). Yum!

There are several ways we like to enjoy our wontons: (1) simply boiled (2) served in homemade chicken broth or (3) panfried in a non stick pan with some oil until crisp. In all cases, it's amazing with a dipping sauce of equal parts soy sauce / rice vinegar + hot chili sauce (to taste). Yum!

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saltnpepperhere

Homemade food to nourish & indulge 🍃🍧 https://www.instagram.com/saltnpepperhere

Shanghai Wontons

Shanghai Wontons

By saltnpepperhere

This recipe was handed down from my shanghainese grandmother. They are a labour of love but so worth it. Put on good music and make them asap!

Prep Time

3 hr

Cook Time

15 min

Wait Time

--

Ingredients

Serves 4

Instructions

Clean the bok choy and give them a rough chop.

Step 1

Clean the bok choy and give them a rough chop.

Sauté the chopped bok choy on medium-high heat for about 10 minutes. This step begins the release of all the liquid in the vegetable (essential to a good wonton filling). The limped bok choy is also easier to handle than raw simply by reducing the volume as there is a lot of it!

Step 2

Sauté the chopped bok choy on medium-high heat for about 10 minutes. This step begins the release of all the liquid in the vegetable (essential to a good wonton filling). The limped bok choy is also easier to handle than raw simply by reducing the volume as there is a lot of it!

Drain the bok choy in a large colander. See all the water? We won't want that in the filling!

Step 3

Drain the bok choy in a large colander. See all the water? We won't want that in the filling!

Let the bok choy drain a few minutes. Put it into a food processor and give it about 8 pulses. Alternatively you can hand chop with a knife. You will need to do it in 2 batches.

Step 4

Let the bok choy drain a few minutes. Put it into a food processor and give it about 8 pulses. Alternatively you can hand chop with a knife. You will need to do it in 2 batches.

This is the consistency we are after. Don't worry about the odd chunk here and there, it's all fine!

Step 5

This is the consistency we are after. Don't worry about the odd chunk here and there, it's all fine!

Did I mention water is the enemy of a good wonton filling? Now it's time to squeeeeeeeeze as much liquid out of the bok choy as you can, either using a cheese clothe (I find easier) or pressing it through the colander. Don't give yourself a hand cramp though, aim to get about 80-85% dry.

Step 6

Did I mention water is the enemy of a good wonton filling? Now it's time to squeeeeeeeeze as much liquid out of the bok choy as you can, either using a cheese clothe (I find easier) or pressing it through the colander. Don't give yourself a hand cramp though, aim to get about 80-85% dry.

Wow that's a lot of v green juice (no filter!)💚 No, really I actually did chug about a cup. So sweet and good. Promise not to think I'm gross.

Step 7

Wow that's a lot of v green juice (no filter!)💚 No, really I actually did chug about a cup. So sweet and good. Promise not to think I'm gross.

Last one to show dryness and consistency a bit better, in case you were wondering.

Step 8

Last one to show dryness and consistency a bit better, in case you were wondering.

Add to the bok choy: the ground pork, salt, tamari or soy, sugar and white pepper (if using). Mix it up. I like to get in there with my hands.

Step 9

Add to the bok choy: the ground pork, salt, tamari or soy, sugar and white pepper (if using). Mix it up. I like to get in there with my hands.

This step my dad swears by. Using a wooden spoon or two pairs of chopsticks held together like me, mix it with *vigour for about 5 minutes or until your arm falls off😅 This tenderizes the meat and pulls everything together to form a tighter, more "glue-y" (new culinary term) mass. Filling is done!

Step 10

This step my dad swears by. Using a wooden spoon or two pairs of chopsticks held together like me, mix it with *vigour for about 5 minutes or until your arm falls off😅 This tenderizes the meat and pulls everything together to form a tighter, more "glue-y" (new culinary term) mass. Filling is done!

Fill each wrapper with about 1 tsp of the filling. There is a tendency to overfill. Don't do it! Believe me, just don't. The ratio of filling-to-dough affects the overall mouth-feel. Besides, an overstuffed wonton will likely explode during cooking. Yes, wontons are serious business.

Step 11

Fill each wrapper with about 1 tsp of the filling. There is a tendency to overfill. Don't do it! Believe me, just don't. The ratio of filling-to-dough affects the overall mouth-feel. Besides, an overstuffed wonton will likely explode during cooking. Yes, wontons are serious business.

1.Centre filling  2.Fold halfway up, very gently squeeze around filling to secure it  3.Curl wrapper halfway and 4.begin pulling the lower corners toward each other  5.Dab a little water onto one corner, overlap them and  6.gently squeeze them to stick them together. {See also next video step}

Step 12

1.Centre filling 2.Fold halfway up, very gently squeeze around filling to secure it 3.Curl wrapper halfway and 4.begin pulling the lower corners toward each other 5.Dab a little water onto one corner, overlap them and 6.gently squeeze them to stick them together. {See also next video step}

Here's a video of my husband making one. I taught him everything I know. I have speed but he has beauty. Look how pretty his finished wonton is! The apprentice has surpassed his master.

Step 13

Here's a video of my husband making one. I taught him everything I know. I have speed but he has beauty. Look how pretty his finished wonton is! The apprentice has surpassed his master.

Voilà! One down, 99 more to go 😅

Step 14

Voilà! One down, 99 more to go 😅

To cook, bring large pot of water to boil. Season with salt like you would with pasta. Slide wontons in carefully. Boil until they all float to the top as pictured, about 1-2 mins. Pour about a cup of cold water in and wait for it to come to boil again, about 45 sec. Drain.

Step 15

To cook, bring large pot of water to boil. Season with salt like you would with pasta. Slide wontons in carefully. Boil until they all float to the top as pictured, about 1-2 mins. Pour about a cup of cold water in and wait for it to come to boil again, about 45 sec. Drain.

There are several ways we like to enjoy our wontons: (1) simply boiled (2) served in homemade chicken broth or (3) panfried in a non stick pan with some oil until crisp. In all cases, it's amazing with a dipping sauce of equal parts soy sauce / rice vinegar + hot chili sauce (to taste). Yum!

Step 16

There are several ways we like to enjoy our wontons: (1) simply boiled (2) served in homemade chicken broth or (3) panfried in a non stick pan with some oil until crisp. In all cases, it's amazing with a dipping sauce of equal parts soy sauce / rice vinegar + hot chili sauce (to taste). Yum!

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