All wontons are dumplings but not all dumplings are wontons. Wontons, specifically, are a special type of slippery, silky, and wonderfully uneven dumplings. The filling is simple and the wrapper is thin and generous. Because of their simplicity, they take wonderfully to soups and robust sauces, and lively garnishes.
Ingredients
- 1 packet wonton wrappers (yellow)
- 1 pound 41/50 count shrimp, cleaned and peeled
- 1 pound ground pork, minced
- 1 tablespoon dried flounder powder
- 1 tablespoon dried shrimp roe (optional)
- 1 tablespoon toasted sesame seeds, ground into powder
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 egg
- 2 pounds pork bones, blanched and cleaned
- 2 pieces (about 250 grams) dried flounder
- 20 grams dried shrimp, soaked in water for at least 15 minutes
- 1 pound bean sprouts
- 1/2 tablespoon ground white pepper
- 1 tablespoon kosher salt
- 1 tablespoon rock sugar
- 1/2 teaspoon msg
- 1 (12-ounce) package wonton noodles, divided for serving
- 24 pieces wontons
- 1/3 cup yellow chives, cut in ½” segments
- 2 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons shrimp roe, dried
Instruction
- In a sieve set over a bowl, wash cleaned shrimp in cold running water for 3 min. Shock in ice water for 5 min and dry.
- Bring the filling together in a medium-sized metal bowl by combining pork, dried flounder powder, shrimp roe, sesame seed powder, soy sauce, sesame oil, white pepper, and egg. Using your fingers, combine the mixture with an aggressive pinching motion, mixing until the mixture begins to emulsify, about 5 min. Add the washed shrimp and mix well.
- To make wontons, place a wonton wrapper in one hand, diamond shaped. Place 1 tablespoon of wonton filling, including 2 pieces of shrimp, in the center of the wrapper. Fold one end of the wrapper over the filling. Bunch the other ends over the center and squeeze to seal, making a ping pong ball sized dumpling with a “gold fish tail”. As you make the wontons, cover them with a damp paper towel to prevent them from drying out. Store, covered, in a fridge for up to 1 day, or freeze in a covered sheet tray.
- Make the broth: In a stock pot, cover the pork bones with cold water. Bring to a boil over medium heat. Let boil for an additional 3 min, allowing a thin layer of scum to form. Drain and wash the bones well.
- Return the blanched bones to a stock pot with dried flounder and dried shrimp and cover with water. Over medium heat, bring to a simmer and cook for around 3 ½ hours hours until lightly golden. Do not let the stock cook over 165-175℉ and occasionally skim if necessary. After 3 ½ hours, add the bean sprouts and bring to a simmer and let cook for 20 min. Finally, season with salt, msg, and rock sugar. Strain carefully through cheesecloth and set aside.
- To serve: Cook the wontons by boiling them in a generous pot of water for 3 min. Cook the noodles separately according to package instructions, around 1 ½ min.
- Divide soy sauce, sesame oil, shrimp roe, and yellow chive segments across the bottoms of six small bowls. Place the cooked noodles and wontons over the top of each bowl and pour over hot broth. Serve warm.
