Dad's Juicy Wontons (雲吞)!

De Made With Lau · 45 min

Ingredientes

Preparación

1. Chop the scallions into small pieces, setting some aside for garnish if you like.
2. Cut the pork shoulder into slices, then strips, then small bits, keeping some chew rather than mincing finely. Rinse the pork in water, massage gently, then drain in a colander.
3. Chop the shrimp into roughly fingernail-sized pieces. Add 1 teaspoon cornstarch and a dash of white pepper, and mix for 15-20 seconds to coat evenly.
4. Press the drained pork firmly against the colander repeatedly to squeeze out as much water as possible.
5. In a bowl, mix 2 tablespoons cornstarch, 1 teaspoon salt, 0.5 teaspoon white pepper, 1 teaspoon sugar, 1 tablespoon oyster sauce, 2 tablespoons water and 1 teaspoon chicken bouillon until smooth.
6. Add the pork and mix thoroughly for 30-45 seconds. Add 1 tablespoon sesame oil and mix for another 30 seconds.
7. Add the shrimp and scallions without mixing yet. Cover and refrigerate for at least 30 minutes, up to 2 days.
8. Wet a spoon, then mix the pork, scallions and shrimp together for 30-60 seconds until evenly combined.
9. Fold the wontons: place about 1 teaspoon of filling in the centre of each wrapper and fold into a triangle, or shape them with a spoon, pressing the filling into a dampened wrapper and pinching the top closed. Freeze any leftover wrappers in a sealed bag.
10. To freeze wontons, lay them on a tray for 3-4 hours until half frozen, then bag them. Defrost for 1-2 hours before cooking.
11. Bring a pot of water to a boil. Add the wontons and stir gently with chopsticks. Keep the heat high until the water returns to a boil, then reduce to medium.
12. Boil for about 4-5 minutes in total. Optionally, add a cup of cold water about 3 minutes in, once the wontons float, and wait for another boil (about 2 minutes).
13. Cook until all the wontons float and the filling is cooked through, then transfer them out of the pot.

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