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Showing posts from April, 2013

Shanghainese wontons 菜肉蝦仁餛飩

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These are yet another kind of dumplings - basically another variation of meat/seafood/vegetable fillings wrapped in pasta sheets. Compared to JiaoZi, the other kind of Chinese dumplings made with round wrappers, wontons are made with square wrappers. Honestly these are slightly less work to wrap, I think. The steps are very similar to making Italian ravioli and tortellini. Different Chinese regions also make different wontons, and they vary in the filling and wrapper and wrapping style choices. The FuJian/Taiwan style wontons have very thin skins and wrapping is just a matter of free-style gathering and pinching the wrapper into a little purse. I learned how to wrap these Shanghainese wontons from my aunt back in 1995. But it was later that I learned how to put the soup together. You see, the Shanghainese wontons are typically served as a soup. The soup base should be a flavorful stock spiked with a little soy sauce. The accompaniment in the soup should include panfried egg "skin…