Shanghai Style Wontons in Spicy Sauce
Try this quick and easy Asian recipe by Debbie Wong from Kitchen Quickies.
- 35 minutes
- 15 minutes
- 20 servings
- 340 grams ground Chicken
- 227 grams of Shanghai bok choy (or regular bok choy)
- 2 teaspoons Salt
- 1 tablespoon Corn starch
- 1 package of Shanghai style wonton wrappers (large, white and square)
- 2 teaspoons White pepper
- 4-5 Chinese chives
- Coriander and green onions for garnish
- Sauce for 1 serving of 6 wontons:
- 1 tablespoon Sesame paste
- 2 teaspoons Dark soy sauce
- 1 teaspoon Light soy sauce
- 1 teaspoon Rice vinegar
- 2 teaspoons Chilli oil with pulp
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- In a large pot of boiling water, blanch bok choy for 6 minutes, until tender but still bright green.
- Drain, and run under cold water
- Squeeze water out of bok choy well, and chop into bite size pieces
- In a large bowl, combine chicken, bok choy, chopped chives, white pepper, salt, and cornstarch. Mix until completely incorporated.
- Set out a stack of wonton wrappers, a few trays to lay out your wontons, a small dish of water, and the wonton filling
- Wrap wontons, reserve however many servings you would like, (a good serving size is 6) and freeze the rest!
- In a pot of boiling water, cook wontons for about 5-6 minutes, until they float to the top
- In a small bowl, combine vinegar, dark and light soy, and sugar
- Arrange wontons on a serving plate, drizzle with sesame paste, soy dressing, Chilli oil and sesame oil. Top with green onions and cilantro
Share it with your friends.