Vegetable-Pork Large Wonton

菜肉大馄饨

Vegetable-Pork Large Wonton — a Jiangsu-Zhejiang Chinese recipe made with ground pork, ready in about 50 minutes. Step-by-step instructions with photos.

Ingredients

• ground pork (shoulder, 25% fat)
• napa cabbage
• bamboo shoots (canned, rinsed, minced)
• light soy sauce
• white pepper

Instructions

1. Toss shredded napa cabbage with 1 tsp (5 g) salt. Let sit 10 minutes in a colander, then squeeze *hard* in a clean kitchen towel until 1/4 cup liquid is expelled.
2. In a bowl, combine pork, drained cabbage, minced bamboo shoots, light soy, and white pepper. Stir 2 minutes clockwise until mixture springs back when pressed.
3. Place 1.5 tbsp (20 g) filling onto each large square wrapper (10 cm). Fold into ‘envelope’ shape: fold top edge down, left/right corners inward, then seal bottom flap. (Wrapper fully encloses filling with no bulges or gaps)
4. Bring broth (water + 1 small dried shrimp + 1 slice ginger) to gentle simmer. Add wontons and poach at medium-low heat for 6 minutes—do not boil hard.
5. Ladle soup and 6 wontons per bowl. Garnish with minced scallion and a drop of sesame oil.