San Xian Wontons (Shrimp, Pork & Chicken Wontons)

Method11 steps · about 2 hr 10 min

1. 1

   Step 1: Wash and prepare the scallion (¼ cup) and leafy greens first. Coarsely chop the peeled, deveined shrimp (8 oz); finely hand-chop or grind the pork (8 oz) and chicken (8 oz), and mince the ginger (1 tablespoon) very finely. Combine all 8 oz each of shrimp, pork and chicken with 1 tbsp ginger, ¼ cup filling scallion, 2 tbsp vegetable oil, 2 tbsp light soy sauce, 1 tbsp oyster sauce, ½ tbsp sesame oil, ½ tsp white pepper and ½ cup cold filling water. Mix and fold in one direction for 5–10 minutes until sticky like a paste. Keep the raw filling refrigerated whenever you pause.

   Uses 8 oz shrimp · 8 oz ground pork · 8 oz ground chicken · 1 tablespoon ginger (finely minced) · ¼ cup scallion, finely chopped, for filling · 2 tablespoons vegetable oil · 2 tablespoons light soy sauce · 1 tablespoon oyster sauce

   
2. 2

   Step 2: Line a large sheet pan with parchment. Set out a small bowl of clean cold water for sealing and bring a small pot of separate cooking water to a boil for the two taste-test wontons.

   Uses A small bowl of cold water for dabbing wrapper edges · Water for the small sample-cooking pot

3. 3

   Step 3: Take one square wrapper and dab one edge with sealing water. Put about 1 tsp filling in the centre, fold the wrapper in half and seal every edge, squeezing out trapped air gently. Dab one lower corner with water and overlap the two lower corners, pressing them together. Make a second sample the same way; keep the unused wrappers covered and remaining filling cold.

   Uses About a teaspoon of raw filling from step 1 per sample, leaving the remainder refrigerated · Two wrappers selected from the two packages for the first samples · Small dabs from the sealing-water bowl prepared in step 2, separate from the sample-pot water

   
4. 4

   Step 4: Gently move the sample-pot water as you add the two wontons so they do not stick. Cook uncovered over medium heat, checking from 3 minutes within the 3–5-minute guide, until they float and look plump. If the boil becomes too vigorous, add ½ cup cold water to calm it; allow it to resume cooking before checking again.

   Check sample wontons from 3 minutes · 3 minUses Both assembled sample wontons from step 3, separate from unused wrappers and raw filling · The water boiling in the sample pot from step 2, separate from the sealing bowl · ½ cup cold water per addition only if the sample water boils too vigorously

5. 5

   Step 5: Once the samples float and are plump, cook them for another minute and continue if needed until the chicken-containing filling reaches 74°C / 165°F. Lift them out, let a sample cool enough to taste and check the seasoning. Adjust the remaining raw filling with a little extra light soy sauce or white pepper only if needed; taste only cooked filling, never the raw mixture.

   Finish floating sample wontons for 1 minute · 1 minUses The two floating samples and their cooking water from step 4 · Extra light soy sauce for a small filling adjustment, only if needed · Extra ground white pepper for a small filling adjustment, only if needed · Raw filling still refrigerated from step 1 after the two sample draws

6. 6

   Step 6: Repeat the wrapping method from step 3 with the remaining filling, starting with about 1 tsp per wrapper and adjusting the draw to the wrapper size so each parcel seals. Place the wontons separately on the lined tray and keep filling and completed raw parcels cold during pauses. The batch makes about seven dozen; the exact number depends on the wrappers and filling draw.

   Uses Remaining raw filling from step 5, separate from cooked samples and sample water · Remaining covered wrappers from the two-package supply · Small dabs from the clean sealing-water bowl from step 2

7. 7

   Step 7: If saving any for later, freeze the raw wontons separated on their parchment-lined tray until solid, then transfer them to a closed freezer bag. An overnight freeze is suitable, but do not leave them uncovered in the freezer beyond 12 hours because the wrappers can crack. Keep them frozen until they go straight into boiling water; do not thaw them first.

   Uses Only the raw parcels not being cooked now from step 6

8. 8

   Step 8: Choose the serving liquid before boiling the main batch. If using ready chicken broth, heat it in a separate saucepan while the wontons cook and keep it hot. Alternatively, put a little extra light soy sauce, sesame oil, white pepper and chopped scallion into each soup bowl now, ready for the wonton cooking-water soup in step 11.

   Uses Ready chicken broth, optional serving liquid instead of cooking water · Light soy sauce to taste, only for the cooking-water soup alternative · Sesame oil, to taste only for the cooking-water soup alternative · White pepper to taste, only for the cooking-water soup alternative · Chopped scallion, to taste only for the cooking-water soup alternative

9. 9

   Step 9: Bring the main cooking water to a boil. Gently stir it as you add the fresh wontons or the still-frozen wontons selected for this batch. Cook uncovered over medium heat, checking from 3 minutes within the 3–5-minute guide, until floating and plump; frozen or larger parcels can take longer. Add ½ cup cold water only if boiling is too vigorous, then let cooking resume. Blanch the prepared leafy greens in the same pot until tender and hot through; lift them out separately if they finish before the wontons.

   Check main wontons from 3 minutes · 3 minUses Fresh raw parcels from step 6, only if cooking the fresh route · Frozen unthawed parcels from step 7, only if cooking the frozen route · Separate water for the main wonton-cooking pot · ½ cup cold water per addition only if the boil is too vigorous · A large handful of prepared leafy greens, blanched in the cooking water

10. 10

    Step 10: After the wontons float and look plump, cook for another minute and continue if needed until the chicken-containing filling reaches 74°C / 165°F. Floating alone does not establish that the centre is cooked. Lift the cooked wontons carefully, retaining some hot cooking water only if you chose it for the soup.

    Finish floating wontons for 1 minute · 1 minUses Floating wontons and cooking water from step 9, apart from any greens already lifted out

11. 11

    Step 11: Add the cooked wontons and greens to bowls. Pour over the hot ready broth, or ladle some retained hot cooking water into the pre-seasoned bowls and stir. Add salt to taste only if needed. Serve immediately, shared between twelve portions over the whole batch, and keep any unused raw parcels frozen for a later cooking batch.

    Uses Cooked wontons lifted from step 10, separate from retained cooking water · The blanched greens from step 9, separate from its raw or cooking-water outputs · Only the selected hot broth or cooking-water-route bowl seasonings from step 8 · A ladleful of retained cooking water from step 10 per bowl, only for that selected serving route · Salt, to taste for the finished soup