Fresh Pork Wonton

鲜肉馄饨

Fresh Pork Wonton — Home-styleShanghai home cooking.

Ingredients

• ground pork (shoulder, 20% fat)
• wonton wrappers (square, ~8 cm)
• ginger
• light soy sauce
• sesame oil

Instructions

1. In a large bowl, combine pork, ginger, light soy sauce, and sesame oil. Stir vigorously in one direction for 2 minutes until sticky and slightly glossy. (Mixture pulls away from bowl sides and holds shape when scooped)
2. Place 1 tsp (7 g) of filling in center of each wrapper. Fold diagonally into triangle, then pinch corners together to form a ‘pillow’ shape with sealed edges. (No gaps visible along seams; edges look taut and smooth)
3. Bring a large pot of water to rolling boil. Gently add wontons one by one, stirring once to prevent sticking. (Water bubbles violently across entire surface)
4. When wontons float, reduce heat to medium. Simmer uncovered for 3 minutes — they’ll puff slightly and turn translucent at edges. (Edges of wrappers glow faintly white and semi-transparent)
5. Ladle hot clear broth (simmered water + pinch of salt + 1 dried shrimp) into bowls. Add 9 wontons per serving. Garnish with minced scallion. (Broth remains crystal-clear, no cloudiness or oil slick)