Vegetable and Pork Wontons in Soup
Filled with a mixture of lean pork, chives, and fatty pork, these dumplings are wrapped in wonton wrappers, cooked in the microwave, and served with soup.
Ingredients
Shanghai wonton wrappers
12
lean pork (washed and minced)
100 g
Chinese chives (washed, chopped, tossed with 1/2 tsp salt)
100 g
fatty pork (washed and minced)
15 g
salt (for tossing the chives)
1/2 tsp
white pepper
1/4 tsp
sesame oil
1/4 tsp
sugar
1 tsp
light soy sauce
1 tsp
cornstarch
1 tsp
water (for boiling the wontons)
500 ml
water (for the soup)
350 ml
sesame oil (for the soup)
1/2 tsp
chicken powder (for the soup)
1/2 tsp
oil (for the soup)
1 tbsp
salt (for the soup)
a pinch
Instructions
1
Marinate the meat filling
Rinse the lean and fatty pork, mince them finely, and marinate briefly with the seasoning (pepper, sesame oil, sugar, light soy sauce, and cornstarch).
2
Prepare the chives
Rinse the Chinese chives, chop them into small pieces, and toss with 1/2 tsp of salt.
3
Mix the filling
Combine the chopped chives with the minced lean and fatty pork, and mix well to form the filling.
4
Boil the water
Place 500 ml of water in a deep bowl and bring to a boil on high heat for 5 minutes.
5
Wrap the wontons
Place a small amount of filling onto each wonton wrapper and fold into the classic wonton shape.
6
Cook the wontons
Cook the vegetable and pork wontons on high heat for 2 minutes, then remove and drain.
7
Cook the soup and serve
Combine the soup ingredients (350 ml water, 1/2 tsp sesame oil, 1/2 tsp chicken powder, 1 tbsp oil, and a pinch of salt) in a deep bowl and heat on high for 3 minutes. Add the cooked wontons and serve.
