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.
- 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
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.