Wenchou Style Wonton Recipe

Wenchou Style Wonton Recipes

Ingredients :

10.4 ounces thick wonton skins (or 7.8 ounces thin ones)

5.2 ounces ground pork (80% lean)

5.2 ounces shelled shrimps

6 tbsp chopped green stemmed vegetable

4 tbsp diced spiced beancurd

4 tbsp diced  egg pancake

6-8 tung-hao or spinach

8.5 cups stock (mixed with 1 tsp salt)

1) -

1 tsp salt

1/4 tsp white pepper powder

1/2 tbsp ginger wine


1/3 cup shredded salted mustard root

1/3 cup shredded dried seaweed (in sheets)

1/3 cup shredded egg pancake

1/3 cup chopped green onion

Method :

A) Shrimp and pork filling - Rinse shelled shrimps, drain; mince with ground pork, and mix well with ingredient (1).

B) Pork and vegetable filling - Sprinkle salt on chopped green-stemmed vegetable, squeeze dry, mince with ground pork, add diced spiced beancurd and diced egg pancake, blend well with ingredient (1) except ginger wine.

C) Vegetable filling - Use the ingredients in filling B except for the ground pork; add 2 tbsp of sesame oil and 1.5 tbsp of sugar.

Spread 1/2 tbsp of filling on wonton skin; then pinch the four corners together gently; or place filling on one corner, fold the skin up to make a triangle, then pinch together the 2 outer corners; or fold into a square pillow shape (mostly for the one with vegetable filling) and pinch close.

Bring back to a boil. Add wonton and bring to a boil. Let boil until wonton float to surface; cook for 10 minutes more. Put in washed tung-hao or spinach that has been torn into inch-long pieces. Parboil a short time. Remove and serve.

Add ingredient (2), sesame oil, and pepper to enhance the flavor.

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