Xiao Changchun (Fujian Swallow Skin Wontons)
Wontons wrapped in yanpi (燕皮, a delicate meat-paste skin) folded into periwinkle-blossom shapes, filled with a pork and shrimp paste, served in a clear broth with seaweed.
Ingredients
Swallow skin (Fujian wonton wrappers, sprayed with cold water and cut into 2-inch squares)
125 g
Pork leg meat (minced)
160 g
Shrimp (minced)
75 g
Dried shrimp (minced)
20 g
Celery (minced)
a pinch
Nori seaweed
a pinch
White pepper
to taste
Salt
to taste
Water chestnut starch
to taste
Sesame oil
to taste
Hot clear broth
700 g
Instructions
1
Prepare wrappers and filling
Spray the swallow skin with cold water, cut into 2-inch squares, and cover with a damp cloth to use as wrappers. Mince the celery, pork leg meat, shrimp, and dried shrimp together, then add water chestnut starch and salt and mix well to form the filling.
2
Wrap the wontons
Use the wrappers to enclose the filling and form 30 wontons. At the same time, prepare a large bowl of hot clear broth.
3
Cook and serve
Bring a pot of water to a rolling boil, drop in the wrapped wontons, and cook for about 3 to 4 minutes. As soon as the wontons float to the surface, immediately lift them out and transfer to the bowl of hot clear broth. Sprinkle with white pepper and nori seaweed, drizzle with sesame oil, and serve.
