dinner · dairy-free
Shanghai big wontons
Large wontons filled with pork and shepherd's purse (or bok choy), served in light broth with seaweed and egg crepe.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, sesame and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix pork with seasonings until sticky, then fold in greens and sesame oil.
-
2
Fill wrappers generously and fold into nurse's-cap shapes.
-
3
Put seaweed, dried shrimp and egg strips in bowls.
-
4
Boil wontons until they float plus 2 minutes, until the filling reaches 71°C (160°F).
-
5
Ladle hot broth and wontons into bowls; top with scallions.
