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Shanghai Shepherd's Purse Big Wontons

Name: Shanghai Shepherd's Purse Big Wontons
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: minced pork; shepherd's purse; minced ginger; Salt; Pepper powder; sugar; oyster sauce; Egg; starch; Cooking oil; sesame oil; wonton wrappers; green onion; dried seaweed/laver; dried small shrimp; broth

groups4 servingsspeedMediumcountertopsPrep: 25 minsskilletCook: 15 minsscheduleTotal: 40 minsoutdoor_grillBoiled

Allergens:warningGlutenwarningEggswarningSoywarningSesamewarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Preparation

00:00:25

Trim old roots from 450g fresh shepherd's purse using kitchen scissors
Pick out any weeds or dead leaves
Wash thoroughly in clean water and drain well

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Watch out

Wash thoroughly to remove sand between leaves, otherwise the filling will feel gritty.

Ingredients:shepherd's purse

Tools:scissorsmixing bowl

Active Cooking

00:01:05

warningStay safe

Keep a safe distance when dropping greens into boiling water to avoid hot splashes.

Bring a pot of water to a boil
Submerge the shepherd's purse in boiling water
Blanch over high heat for 5 to 10 seconds until bright green, then remove immediately
Plunge into ice water to cool down for 5 minutes

local_fire_departmentHigh heat for 5-10 seconds

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Watch out

Do not blanch for more than 10 seconds, otherwise the greens will lose flavor and texture.

Ingredients:shepherd's purse

Tools:saucepanice water bowl

Preparation

00:01:29

Remove the shepherd's purse after soaking in ice water for 5 minutes
Squeeze out the water firmly with both hands
Chop into very fine pieces on a cutting board and set aside

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Watch out

Be sure to squeeze out all excess moisture, otherwise the filling will get watery and tear the wrappers.

Ingredients:shepherd's purse

Tools:chef knifecutting board

Active Cooking

00:01:44

warningStay safe

Wash hands thoroughly with soap after handling raw meat to prevent cross-contamination.

Add 15g minced ginger, 6g salt, 3g pepper powder, 10g sugar, and 1 tbsp (15g) oyster sauce to 300g minced pork
Stir in one direction with chopsticks
Add 1 egg and 3g starch, mixing until sticky and paste-like
Pour in 20g cooking oil and mix well to seal in moisture

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Watch out

Do not add water or cooking wine, as extra liquid will cause thin wonton wrappers to break.

Ingredients:minced pork (300 g)minced ginger (15 g)Salt (6 g)Pepper powder (3 g)sugar (10 g)oyster sauce (15 g)Egg (1 piece)starch (3 g)Cooking oil (20 g)

Tools:mixing bowlchopsticks

Active Cooking

00:02:18

Add chopped shepherd's purse (approx 300g) into the meat bowl
Pour in 30g sesame oil
Mix thoroughly with chopsticks until vegetable and meat form a homogeneous mixture

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Watch out

Keep veggie to meat ratio around 1.5:1 or 1:1. Add sesame oil last for optimal fragrance.

Ingredients:shepherd's purse (300 g)sesame oil (30 g)

Tools:mixing bowl

Active Cooking

00:02:37

Take 1 wonton wrapper and lay it flat on the palm of the left hand
Scoop an appropriate amount of shepherd's purse and fresh pork filling into the center with a spoon
Apply a little water to the upper edge of the wonton wrapper
Fold the wonton wrapper upward and pinch tightly to seal
Apply a little water to the lower left corner, overlap the lower right corner on top of the lower left corner
Pinch the intersection firmly with the pads of the fingers to form an ingot shape

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Watch out

Pinch the overlapping corners firmly, otherwise the wontons will split open when boiled.

Ingredients:wonton wrappers (50 piece)

Tools:spoon

Active Cooking

00:03:19

Bring a pot of water to a rolling boil
Gently drop in wontons
Use the back of a ladle to sweep the bottom of the pot to prevent sticking
Add 1 bowl of cold water once boiling
Add a second bowl of cold water when it boils again
Cook over medium heat for about 5 minutes until all wontons swell and float to the surface

local_fire_departmentMedium heat for about 5 minutes

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Watch out

Gently sweep the bottom immediately after putting in wontons to prevent them sticking and breaking.

Tools:saucepanladle

Preparation

00:03:39

warningStay safe

Pour hot broth slowly into the bowl to prevent scalding splashing.

Put 5g seaweed, 10g chopped green onion, 1g pepper powder, 2g salt, and 5g dried small shrimp into a soup bowl
Pour in 500ml hot boiling broth (or hot wonton cooking soup) to dissolve and release aromas