荠菜馄饨 Shanghai Wontons

Unlike HarGow, the quintessential Cantonese dim sum dumplings, 荠菜馄饨 are THE Shanghai wanton dumplings famous for its fragrant local herb called shepherd’s purse. What I did not know is that a second “secret” ingredient, Bok Choi, actually makes these wantons sing. The legend goes that while shepherd’s purse brings its unique herbal taste, the herb is usually harvested in the wild with thin leaves and stringy stocks that make the wonton stuffing dry. Common kitchen greens such as Bok Choi can add a much needed plumpness and crunch. I was lucky to have discovered a perfect recipe for this combination. Frozen shepherd’s purse in one pound bags can be purchased from Asian grocers. Store bought wonton skins is another secret for making a quick and easy way bunch of homemade wontons. Unlike store-bought dumpling skins (round ones) which are generally not fresh enough to seal the stuffing inside, the wonton wrappers are much more forgiving. I found these green ones labeled vegetable wonton skins but upon close examination, they also have yellow and blue food coloring to make them look so vibrant!

Ingredients:

  • Frozen shepherd’s purse, 1 pound

  • Fresh Bok Choi, 1 pound

  • Ground pork, 1 pound

  • Dried shitaki mushrooms, soaked in boiling water for 20 minutes

  • Scallions and ginger, lots and finely chopped

  • Ground white pepper, 1/2 tsp

  • Salt, 8-10g

  • Soy sauce, 1 tsp

  • Vegetable juice from squeezing the greens, 100g

  • Sesame oil, 15g

Instructions:

  • Mince soaked dried mushroom and stir fry with 1 tbsp oil, season with a little salt, soy sauce, and sugar, and then add a little water to steam for a few minutes. The seasoning used here are not included in the ingredients list above. Set aside

  • Add scallion, ginger, white pepper powder, salt, and soy sauce to ground pork in medium bowl.

  • Add 100g of vegetable juice and work into ground pork and seasoning by hand, in clockwise circular motion

  • Add another 100g of vegetable juice and repeat until liquid is completely absorbed, set aside

  • Bring water to boil in pot

  • Blanch frozen shepherd’s purse until cooked through, about 1-2 minutes (no need to boil)

  • Then add cleaned bok choi and blanch the same way as above

  • Rinse both under cold water and squeeze dry

  • Put greens in food processor and grind into fine pieces

  • Mix pork, mushroom, and greens together with sesame oil. This last step is important as it locks in the the moisture in the stuffing. Otherwise the stuffing may taste too dry.

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