Vegetable-Pork Large Wonton

菜肉大馄饨

Vegetable-Pork Large Wonton — Jiangsu-ZhejiangNingbo home cooking.

Ingredients

• ground pork (shoulder, 25% fat)
• napa cabbage
• bamboo shoots (canned, rinsed, minced)
• light soy sauce
• white pepper

Instructions

1. Toss shredded napa cabbage with 1 tsp (5 g) salt. Let sit 10 minutes in a colander, then squeeze *hard* in a clean kitchen towel until 1/4 cup liquid is expelled. (Cabbage turns pale green and feels springy, not wet or limp)
2. In a bowl, combine pork, drained cabbage, minced bamboo shoots, light soy, and white pepper. Stir 2 minutes clockwise until mixture springs back when pressed. (Filling clings to spoon and forms ridges when scraped)
3. Place 1.5 tbsp (20 g) filling onto each large square wrapper (10 cm). Fold into ‘envelope’ shape: fold top edge down, left/right corners inward, then seal bottom flap. (Wrapper fully encloses filling with no bulges or gaps)
4. Bring broth (water + 1 small dried shrimp + 1 slice ginger) to gentle simmer. Add wontons and poach at medium-low heat for 6 minutes—do not boil hard. (Tiny bubbles rise slowly around each wonton; surface barely shivers)
5. Ladle soup and 6 wontons per bowl. Garnish with minced scallion and a drop of sesame oil. (Wontons rest upright in broth, not floating or sinking)