上海菜肉餛飩 Shanghai Style Wonton

Haven't cooked for a while and made this Shanghai Style Wonton couple weeks ago. Quick, light and yummy. Felt so good after having that.Shanghai style wonton are quite different from the Canton style wonton. Not only the ingredients are different but also the way of making it. Here are several tips:

1. Use the "white" shanghai style wonton wrapper not the "yellow" canton style wonton wrapper.
2. No shrimp includes in the fillings unlike the canton style which uses a shrimp base filling.
3. Use Pok Choy (regular or shanghai type) but no other type of vegetable.
4. No need to sneeze out the moisture of the Pok Choy like making dumpling.

Ingredients:

• 1 lb ground pork
• 1 lb of regular of shanghai type Pok Choy
• 1 egg
• 1 pack of shanghai wonton wrapper
• Dark soy sauce, sesame oil, rice cooking win, salt, ground white pepper, ground ginger to taste
• Chicken bouillon 
• Green onion

Cooking Directions:

1. Wash the Pok Choy and finely chop. Mix with enough old and sesame oil. Set aside.
2. Add the dark soy sauce, rice cooking win, salt, ground white pepper, ground ginger to marinate the ground pork. Mix well.
3. Add the Pok Choy into the ground pork. Mix very well. This is your fillings.
4. On each wonton wrapper, add enough fillings. Wet the wrapper edge with water, fold across the angel to achieve a triangle. Then, wet the 2 opposite side corners of the triangle and stick them together to form a dumpling. Repeat on the remaining wrapper and fillings.
5. To prepare the broth as direction of the chicken bouillon. Keep warm and set aside.
6. In a medium pot, bring 1 liter of water to boil. Add the dumpling and cooking until the dumplings flowing on the top.
7. Drain the dumpling and put on a bowl. Add the prepare chicken broth and garnish with chopped green onion.

So, what can you do for your leftover fillings? I came up with something quite different - meatballs! I added 1 dried chilli (crushed), some chopped parsley and enough bread crumb until the fillings didn't stick to my hand. Then, I shaped the fillings into several meatballs. Baked at 350F for 25-30 minutes. Served over some pasta. Another yummy meal!