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Shanghai Wontons with Shrimp, Pork and Celery

COOK TIME
8 mins
PREP TIME
25 mins
SERVINGS
1
RATE THIS RECIPE
(29)
COOK TIME
8 mins
PREP TIME
25 mins
SERVINGS
1
RATE THIS RECIPE
(29)

Ingredients

Wontons
  • 1/2 pound ground pork
  • 6 prawns, finely minced
  • 1/2 cup finely minced celery hearts
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 egg, whisked
  • 1 teaspoon dashi powder
  • 2 tablespoons water, plus more for sealing wontons
  • 1 teaspoon cornstarch
  • 1 teaspoon Shaoxing wine
  • 12 thin, square-shaped wonton wrappers
Soup
  • 2 cups chicken broth, store-bought or homemade
  • 1 pinch white pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon finely minced scallions
  • 1 teaspoon sesame oil
  • 1 pinch salt
  • 1/2 teaspoon chili oil drizzle (optional)
  • 1 teaspoon chili black bean oil (optional)

Chef notes

I learned how to wrap wontons like a pro when I was a kid. This is because our whole family would make them once or twice a month. We would all sit around our dining table and wrap them as a family activity. We would boil the wontons, eat them around the table and wrap more of them to freeze for future use. This version in particular is a favorite of mine because the celery adds a nice, fresh crunch and releases liquid which makes the filling more juicy. I like to make them small so that they're one-bite wonders.

Technique tips: To achieve a moist filling, whisk water or broth into the filling or add vegetables that release liquid when they're cooked, such as mushrooms, minced cucumbers or zucchini. Extra skins can be frozen if wrapped tightly and placed in zip-top bag; simply defrost in fridge when ready to use.

Traditionally, the protein is hand-minced using a mix of pork shoulder and fatback to give the filling a denser and juicier bite while maintaining full flavor. Ground pork is still common to use because it's much easier and faster than hand mincing.

To kick up the flavor, add some chili black bean sauce or garlic chili oil at the end.

Swap options: Use ground chicken, ground turkey or finely minced tofu if you don't eat pork. You can get so creative with the vegetables; use minced celery, cucumber skin, fennel, mustard green, spinach, bok choy, cabbage, chives, kale, etc. If you can't find square wonton skins, round dumplings skins will work, too.

Preparation

For the dumplings:

1.

In a bowl, mix the ground pork, prawns, celery hearts, salt, soy sauce, sugar, sesame oil, egg, dashi powder, 2 tablespoons water, cornstarch and Shaoxing wine until fully incorporated.

2.

Place 1 teaspoon of filling in the center of the wrapper. Fold one corner to the other and seal with water, forming a triangle. With the point facing up and the flat side facing down, dab right corner with water and bring left side over to the right and press down to form a wonton (should look like a pointed tortellini). Repeat process until all of the filling is used up.

3.

Cook wontons in boiling water until they float.

For the soup:

Bring chicken broth to boil.

Add all remaining ingredients into the bowl, add wontons, ladle in broth and serve.