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Shanghainese Wontons

let's have some savories already

Submitted by: Carrie Poon <cpoon@wellesley.edu> Date: 2003-08-15
JSON
Shanghainese Wontons finished dish
Active
~45 min
Wait
~26 min
Stations
stovetop

Ingredients

Spices + seasoning

  • to taste salt and pepper

Protein

  • 1 lb455 g minced pork

Dry goods

  • 2 T15 g corn flour
  • 1 T13 g sugar

Liquids + fats

  • 6 T95 g soy sauce
  • 1 T14 g sesame oil
  • 1 can chicken stock

Other

  • 1 1/4 lbs565 g Shanghainese bok choi
  • 1/2 lb225 g shrimp optional
  • 1 lb455 g wonton wrappers
Prep/setup Mix/assemble Cook/bake Wait/finish
1
Shanghainese Wontons: Prep Bok Choi

Prep Bok Choi

8 minutes, estimated · knife · cutting board · sink

Chop the bok choi into very small pieces, draining away as much water as possible.

1 1/4 lbs565 gShanghainese bok choi
2
Shanghainese Wontons: Prep Shrimp

Prep Shrimp

8 min · 4 minutes, estimated · knife · cutting board

Chop the shrimp into small pieces.

1/2 lb225 gshrimpoptional
3
Shanghainese Wontons: Mix Filling

Mix Filling

12 min · 5 minutes · counter · mixing bowl

Combine the pork, bok choi and shrimp. Add soy sauce, sesame oil, corn flour, sugar, salt and pepper. Mix well.

1 lb455 gminced pork
drained chopped bok choi
chopped shrimpoptional
6 T95 gsoy sauce
1 T14 gsesame oil
2 T15 gcorn flour
1 T13 gsugar
to tastesalt and pepper
4
Shanghainese Wontons: Wrap Wontons

Wrap Wontons

17 min · 20 minutes, estimated · counter

Wrap the seasoned meat mix with wonton wrappers.

seasoned wonton filling
1 lb455 gwonton wrappers
5
Shanghainese Wontons: Heat Stock

Heat Stock

37 min · 2 minutes + wait 8 minutes, estimated · stock pot · stovetop burner · stovetop

Heat the chicken stock in a medium pot.

1 canchicken stock

Wait: 8 minutes, estimated

6
Shanghainese Wontons: Boil Water

Boil Water

39 min · 2 minutes + wait 8 minutes, estimated · water pot · stovetop burner · stovetop

At the same time, boil enough water in another pot to cover wontons.

Wait: 8 minutes, estimated

7
Shanghainese Wontons: Cook Wontons

Cook Wontons

41 min · 1 minute + wait 10 minutes · water pot · stovetop burner · stovetop

Add the wontons and bring to a boil again. Let boil for another 10 minutes or until cooked.

wrapped wontons
boiling water

Wait: 10 minutes

Cue: wontons cooked

8
Shanghainese Wontons: Drain Wontons

Drain Wontons

42 min · 2 minutes · sink · slotted spoon

Scoop the wontons out of the water with a slotted spoon and drain the water.

cooked wontons

Method: slotted spoon

9
Shanghainese Wontons: Serve

Serve

44 min · 1 minute · counter

Put into the heated chicken stock. Serve.

drained wontons
heated chicken stock

Open storyboard referenceShanghainese Wontons visual continuity storyboard

Original recipe text

Ingredients

  • 1 lb wonton wrappers
  • 1 lb minced pork
  • 1 1/4 lbs Shanghainese bok choi
  • 1/2 lb shrimp (optional)
  • 1 can chicken stock
  • 6 T soy sauce
  • 1 T sesame oil
  • 2 T corn flour
  • 1 T sugar
  • salt and pepper to taste

Instructions

  1. Chop the bok choi into very small pieces, draining away as much water as possible.
  2. Chop the shrimp into small pieces.
  3. Combine the pork, bok choi and shrimp. Add soy sauce, sesame oil, corn flour, sugar, salt and pepper. Mix well.
  4. Wrap the seasoned meat mix with wonton wrappers (wrapped wontons can be put into the freezer immediately and stored for 2 weeks).
  5. Heat the chicken stock in a medium pot.
  6. At the same time, boil enough water in another pot to cover wontons. Add the wontons and bring to a boil again. Let boil for another 10 minutes or until cooked.
  7. Scoop the wontons out of the water with a slotted spoon, drain the water and put into the heated chicken stock. Serve.