Bian Shi (Fujian Wonton)
Bian Shi is a traditional Fujian snack featuring thin wonton wrappers, tender pork filling, and a light, savory broth. Each bite is satisfying and comforting.
Ingredients
11 items- Wonton wrappers 30 sheets
- Ground pork 300g
- Green onions 2 stalks
- Ginger 3 slices
- Light soy sauce 1 tablespoon
- Salt 1 teaspoon
- White pepper powder 1/4 teaspoon
- Sesame oil 1 teaspoon
- Dried seaweed a pinch
- Dried shrimp a small handful
- Chopped green onions for garnish
Nutrition
Steps （8 steps）
Place scallion pieces and ginger slices in a bowl, add 50ml water, squeeze to release flavor, and let steep for 10 minutes to make scallion-ginger water.
In a bowl, combine ground pork, soy sauce, ½ tsp salt, and white pepper. Gradually add 2 tbsp scallion-ginger water while stirring in one direction until sticky, then add sesame oil.
Place a wonton wrapper, put about 10g filling in center, moisten edges, fold into a triangle and press to seal, then bring two corners together to form a tortellini shape.
Prepare the soup base in a bowl: torn seaweed, dried shrimp, chopped scallions, remaining ½ tsp salt, a dash of soy sauce, and a few drops of sesame oil.
Bring a pot of water to a boil. Add wontons, gently stir to prevent sticking. Boil over high heat for 3-4 minutes until they float, wrappers become translucent, and filling is cooked.
Ladle two spoons of hot wonton water into the soup bowl to release the aroma of seaweed and shrimp.
With a slotted spoon, transfer the cooked wontons to the soup bowl. Garnish with chopped green onions.
Adjust seasoning with vinegar, chili oil, or white pepper if desired. Serve hot for the best texture.
Tips
Always stir the filling in one direction to make it springy and juicy. Do not overfill the wrappers to avoid breakage. Cook only until they float; do not overcook.
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