• file:site_21_rand_1317430913_sichuan_dumpling.jpg

In 1941, Zhang Guangwu founded a wonton restaurant named Longchaoshou. The dumplings served at the restaurant have a thin skin, tender stuffing and a delicious soup.






Skill level

Average: 4.7 (3 votes)


  • 10 g ginger, crushed
  • 10 g shallots, crushed
  • 500 g minced pork
  • 40 g salt
  • 2 g white pepper
  • Chinese cooking wine
  • 1 egg
  • 100 wonton wrappers
  • 2 litres stock
  • 15 ml sesame oil
  • 450 ml water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the ginger and shallots in a bowl of water. Set aside for a few minutes to soak.

Place the pork in a bowl. Add the salt, white pepper, wine and egg. Gradually add the liquid from the ginger and shallots. Mix well.

Lay the wonton wrapper flat on your hand, place a teaspoon of pork mixture in the centre. Fold the skin in half diagonally, pressing the sides together. Continue with the remaining wonton wrappers and pork mixture.

Heat the stock in a saucepan. Seasoning with salt and pepper. Divide the sesame oil among serving bowls.

Bring a saucepan of water to the boil. Drop a handful of wontons in and stir once to prevent sticking. When cooked through, remove with a slotted spoon.

Divide among serving bowls.