Vegetable-Pork Large Wonton

Instructions

1. 1Toss 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.

   盐腌去水，拧干是关键

   🔍 Look for 10分钟腌 + 1分钟拧干 · 10 minutes + 1 minute squeezing

   Visual: 白菜变浅绿，手感弹韧，不湿不塌Cabbage turns pale green and feels springy, not wet or limp

   You know it's right when: 拧干后毛巾无湿痕Towel shows no dampness after squeezing

2. 2In a bowl, combine pork, drained cabbage, minced bamboo shoots, light soy, and white pepper. Stir 2 minutes clockwise until mixture springs back when pressed.

   顺时针搅打，上劲回弹

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 馅料挂勺，刮勺显纹路Filling clings to spoon and forms ridges when scraped

   You know it's right when: 拇指按压，2秒内回弹Press thumb into mixture—it rebounds within 2 seconds

3. 3Place 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.

   信封包法，皮厚馅足

   🔍 Look for 每个馄饨5–6秒 · 5–6 seconds per wonton

   Visual: 皮完全包裹馅料，无鼓包或缝隙Wrapper fully encloses filling with no bulges or gaps

   You know it's right when: 拎顶角，底边不松脱Bottom seam holds firm when lifted by top corner

4. 4Bring 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.

   微沸浸煮，皮不破馅不散

   🔍 Look for Medium-low 6 分钟 · 6 minutes

   Visual: 馄饨周围缓慢冒小泡；汤面仅微颤Tiny bubbles rise slowly around each wonton; surface barely shivers

   You know it's right when: 馄饨轻移，不弹跳不打转Wontons move gently—not bouncing or spinning

5. 5Ladle soup and 6 wontons per bowl. Garnish with minced scallion and a drop of sesame oil.

   汤宽馅足，香油点睛

   🔍 Look for 出锅即盛 · immediately after poaching

   Visual: 馄饨直立汤中，不浮不沉Wontons rest upright in broth, not floating or sinking

   You know it's right when: 热气带出竹香与姜香Steam carries scent of bamboo and ginger