How to Make Shanghai Wontons

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while tuna is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is a cost-effective alternative.

Take wonton wrappers and a little bit of water.

Finely chop 1/2 cup pork and 1/2 cup prawns or shrimp.

Add some Chinese water spinach, ginger, garlic, sesame oil, white pepper, and soy sauce to the mixture.

Wet your finger with water and run it around the edges of the wonton wrapper.

Place a small dollop of the filling in the center of the wrapper.

Fold the wrapper in half and press out all the air around the filling.

Wet your fingers again and pinch the ends of the wonton to seal it tightly.

Cover the wontons with a wet towel to prevent them from drying out.

Boil water and add the wontons carefully.

To prevent the wontons from popping open, lower the water temperature by adding cool water three times during boiling.

Prepare a simple broth using the pasta water, a little salt, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens