Shanghainese Mini Wontons

When looking back at my blog, you won't really see a ton of Chinese cooking. And if I'm taking an honest look back, I've been more drawn to a combination of European and American style cooking. Let me put it out there at there is absolutely nothing wrong with any of these methods.

I recently learned about the story of a chef who is now working at a food magazine. Although I can't directly compare myself to him, his story has driven me to reflect upon my own journey with food.

I've always loved Chinese food and will continue to appreciate its taste of home, but I never really fully embraced cooking it. When I started helping out in the kitchen, I would watch my mom and grandma tire over what seemed like endless steps just to produce one dish. I would be there, eagerly chopping vegetables or stirring the vegetables in the pan, ready for the next task that I was given. My own cooking involved more Western flavors, inspired by those I saw on television and read about in cookbooks. I wanted to cook food that was different than what I ate at home each night -- I wanted it to be my own.

After hearing about this chef's story, I've realized the true greatness of tradition and family cooking that I have experienced. And although I will probably never stop creating my own odd combination of western flavors, I'm embracing those of the east.

I'm starting with sharing my family's recipe for Shanghainese mini wontons. These suckers are smaller than the more traditional wonton but are just as delicious.

Ingredients:

- 1 package Hong kong style wonton wrappers (yes, I know we are using Hong Kong style wrappers for a Shanghainese dish)

- 1/2 lb. ground pork (70/30)

- 4 scallions (white parts)

- 2 inch piece of ginger

- 1 tablespoon soy sauce

- 1 teaspoon white pepper powder

- pinch of salt

- 1/2 cup of chicken stock (for wontons), 1/2 quart (for soup)

Toppings:

- dried seaweed, cut

- 4 scallions (green parts)

- 2 eggs

Directions:

Begin by mixing together the filling for the wontons. Slice up the white and light green parts of the scallion and combine with the ground pork, white pepper, salt, and soy sauce. Cut the ginger into small pieces and using a lemon squeezer, squeeze out the ginger juice. If you would like a stronger ginger flavor, you can grate the ginger using a microplane. Combine together and stir in the chicken stock. The mixture should be a smooth and spreadable consistency.

Prepare the wontons in four steps (shown below). Take a wrapper and place in your hand. Take 1/2 a teaspoon of filling and place a little below the center of the diamond. Using a little bowl of water, dip your finger and brush along the four sides. Fold the wonton in half diagonally and pinch the bottom corner. Using more water, dab in the bottom corner and fold the right corner over. Lastly fold the left corner and pinch to seal.

Prepare the toppings before cooking the wontons. Scramble two large eggs and cook in a pan over medium heat. It should be flat like a very large pancake. Flip to cook the other side and cut into strips using kitchen sheers. Slice the darker scallion greens and the dried seaweed.

In a small saucepan, heat up chicken stock ( you can add flavorings like ginger or soy sauce as well) over medium low.

Cook the wontons by bring a large pot of water to a rolling boil. Be sure to season the water with lots of salt. Add two portions of wontons (around 12 each) and cook for 1 minute. Add in a cup of room temperature water and bring to a boil. The wontons should have risen to the surface by now.

One trick to test for the flavor and saltiness of the wontons before cooking all of them is to cook a few at first. Taste and adjust.

Serve the wontons with the chicken stock, egg strips, dried seaweed, scallion, and a sprinkling of white pepper powder. Enjoy!