Shepherd's Purse Wonton (Ji Cai Hun Dun)

Instructions

1. 1Blanch the shepherd's purse in boiling water 40 seconds, then refresh in cold water and squeeze out every drop. Chop finely.

   汆水挤干

   🔍 Look for 汆40秒 + 沥10分钟 · 40 seconds + 10 minutes draining

   Visual: 荠菜由暗青灰转为深亮绿，攥紧时缩成一团干燥的紧实菜球Greens have gone from dull grey-green to a deep, bright green and collapse into a tight, dry ball when squeezed

   You know it's right when: Squeezing over the sink produces nothing more than a few drops

2. 2Stir pork with soy sauce, ginger, white pepper and the egg in one direction 3 minutes until sticky, then fold in tofu, dried shrimp and sesame oil.

   拌肉馅

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 馅料抱团微有光泽，白色豆腐碎与粉橙色虾皮粒分布其中Mixture is cohesive and slightly glossy with white tofu crumbs and pink-orange shrimp flecks through it

   You know it's right when: A spoonful holds together and slides off the spoon as one piece

3. 3Fold the chopped shepherd's purse and scallions through the meat mixture. Mix gently and stop as soon as it is even.

   拌入荠菜

   🔍 Look for 3 分钟 · 3 minutes

   Visual: 馅料以绿色为主，肉只是勉强把菜黏合起来，碗底没有汁水Filling is predominantly green with the meat only just binding it, and there is no liquid in the bowl

   You know it's right when: 倾斜碗时没有汁水流动；馅料看着是干的而不是湿的Tilt the bowl and nothing runs; the mixture looks dry rather than wet

   Ji cai should dominate. If the filling looks pink, you have used too much pork.

4. 4Put 1 tsp filling in the centre of a wrapper, fold into a triangle, then bring the two outer corners together and pinch with a dab of water to seal.

   包馄饨

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 馄饨呈收口的小荷包状、两侧带翼，收口严密，薄皮下隐约透出绿色Wontons look like small gathered purses with two wings, seams sealed and the thin wrapper showing the green filling faintly through

   You know it's right when: Pinched, the seam holds and the wonton keeps its shape when set down

5. 5Boil the wontons in batches in unsalted boiling water 3-4 minutes until they float and the wrappers turn translucent. Lift out into bowls with seaweed and a splash of the cooking water.

   煮馄饨

   🔍 Look for High heat 每批3-4分钟 · 3-4 minutes per batch

   Visual: 面皮柔滑半透明，能清楚看见里面的绿色馅心；紫菜已舒展成深色条带Wrappers are silky and translucent with the green filling clearly visible inside; the seaweed has unfurled into dark ribbons

   You know it's right when: 馄饨高高浮起，面皮不再发白或带生粉感They float high and the wrapper no longer looks opaque or floury