Shanghai Style Wontons

In Spicy Sauce

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These decadent dumplings ooze with juicy goodness in every bite!

Let's start cooking!

Chopped bok choy

Step 1 - Blanch, drain and chop bok choy

  • 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.
Wonton filling mixture

Step 2 - Mix wonton filling

  • In a large bowl, combine chicken, bok choy, chopped chives, 2 tsp white pepper, 2 tsp salt, and cornstarch.
  • Mix until completely incorporated.
Steps to wrap wontons

Step 3 - Wrap wontons

  • Place 1 tsp filling in 1 wonton wrapper.
  • Lightly moisten the edges of the wrapper with a little water, then bring the bottom corner to the top and press down to seal, pushing out excess air.
  • Fold the left and right corners to meet in the middle, and press to seal.
Wontons cooked in boiling water

Step 4 - Cook wontons

  • In a pot of boiling water on medium heat, cook wontons for about 5-6 minutes, until they float to the top.
Spicy wonton sauce

Step 5 - Make spicy sauce

  • In a small bowl, combine vinegar, dark soy sauce, soy sauce, and sugar.
  • Drizzle wontons with sesame paste, soy dressing, chili oil and sesame oil.
    These wontons can be sealed and frozen in your refrigerator for up to 1 week.

Plate and serve!

Shanghai style wontons with spicy sauce

Top with chopped spring onions and coriander.

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