CHENGDU WONTON RECIPES

Steps:

• Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
• Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
• When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

Steps:

• Prepare the ingredients: minced pork, dumpling wrappers (I bought them, so I can make them myself if I don’t think it is too much trouble)
• Minced ginger and chopped green onion
• Add ginger, 2g salt, white pepper, light soy sauce, chicken essence, corn oil (if the minced meat is fat, don't put it), cornstarch in the minced meat
• Stir in one direction, and add water (about 40g) in multiple times, and stir vigorously.
• Add chopped green onion before wrapping and mix well
• Making dumpling seasoning: garlic paste, copy soy sauce, chili oil and pepper oil, mix thoroughly and set aside copy soy sauce method: http://www.meishij.net/zuofa/fuzhijiangyou.html
• Start making dumplings, take a piece of dumpling wrapper, put in the stuffing, apply some water to the edge of the dumpling wrapper to increase the viscosity
• Fold the dumplings in half and squeeze the middle tightly
• Pinch the two sides tightly, so that you don’t show the stuffing.
• Wrap everything in order and wait for the pot
• Pour half a pot of water into the pot, add 2g of salt after the water is boiled
• Add the dumplings (don't put too much at a time), add some cold water and cook after boiling, repeat this three times. After removing it, put the seasoning in step 6 according to your own taste, or you can eat it with the seasoning!