Shanghai-Style Pea Shoot Wontons in Chicken Broth
- Easy recipes
Ingredients
- 12 oz (375 g) pea shoots
- 1 egg
- 4 oz (125 g) minced pork
- 2 tbsp (30 mL) chicken stock
- 1-1/2 tsp (7 mL) light soy sauce
- 1/2 tsp (2 mL) grated gingerroot
- 1/2 tsp (2 mL) salt
- Pinch white pepper
- cornstarch
- Low-sodium chicken broth, preferably homemade
- cornstarch
- 1 pkg (50 pieces) Shanghai wonton wrappers egg roll wrappers
- low-sodium chicken broth, preferable homemade
Preparation
Remove any tough stems from pea shoots. Blanch pea shoots in large pot of boiling salted water until water returns to boil; drain, refresh under cold water and drain again. Chop finely and set aside.
In bowl, beat egg using fork; mix in pork, stock, soy sauce, ginger, salt and pepper until combined; mix in pea shoots.
Dust baking sheet with cornstarch. Wet edges of wonton wrapper on one side. Place scant tablespoonful (15 mL) filling in centre; fold up, sealing edges well. Place on cornstarch-dusted tray. Continue with remaining filling and wonton wrappers.
Bring large pot of water to boil. Add wontons; boil until wontons all rise to surface, about 3 minutes. Remove with slotted spatula and add to bowls of chicken broth.
Makes 45 to 50 wontons, or 8 servings.
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