Beijing Wontons
Delicate wonton skins wrapped around a savory pork and shrimp filling, floating in a clear broth with seaweed and egg strips. A heartwarming bowl that comforts the soul on a cold Beijing day.
Ingredients
17 items- Wonton wrappers 30 sheets
- Ground pork 200g
- Shrimp 100g
- Ginger 1 small piece
- Green onions 2 stalks
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White pepper powder 1/2 tsp
- Salt to taste
- Sesame oil 1 tsp
- Egg 1
- Dried seaweed (紫菜) 5g
- Dried shrimp (虾皮) 5g
- Cilantro to taste
- Broth or water as needed
- Light soy sauce 1/2 tsp
- Black vinegar optional
Nutrition
Steps （6 steps）
In a bowl, combine ground pork and minced shrimp. Add ginger, green onions, light soy sauce, cooking wine, white pepper, salt, and sesame oil. Stir in one direction for 3 minutes until sticky and springy.
Take one wonton wrapper, place about 1 tsp of filling in the center. Fold into a triangle, pinch edges to seal. Then bring the two bottom corners together, pinch to form a tortellini shape. Repeat with remaining wrappers.
Beat the egg. Heat a non-stick pan with a thin layer of oil, pour in egg and swirl to make a thin crepe. Cook over low heat until set, flip briefly. Remove and slice into thin strips.
In a soup bowl, place torn seaweed, dried shrimp, egg strips, 1/2 tsp light soy sauce, and a few drops of sesame oil as the broth base.
Bring a large pot of water to a boil. Gently add wontons and stir to prevent sticking. Cook over medium heat for 3-4 minutes until they float and wrappers become translucent.
Ladle the cooked wontons and some cooking liquid into the prepared bowl. Sprinkle with cilantro and add a splash of black vinegar if desired.
Tips
Always stir the filling in one direction to develop a springy texture; seal wrappers tightly to avoid opening during cooking; use plenty of water for boiling and cook one minute after floating to ensure doneness; dried seaweed and shrimp are classic, but you can upgrade with chicken stock.
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