Shrimp & Pork Wontons in Clear Broth
廣東鮮蝦雲吞·(gwong dung sin haa wan tan)
The Round Table: Sundays & Celebrations
Lay a square yellow wrapper flat, add a smear of fatty ground pork and a dash of white pepper, and pinch the edges together with a wet thumb. The secret to that bouncy, deeply savory dumpling lies in a violent flick of the wrist and a funky little jar of dried fish powder. We’re skipping the five-hour pork bone stock in favor of fortified, high-quality chicken broth, but we are absolutely not skipping the technique. Float a drop of sesame oil on the clear broth, and eat them while the bowls are still scalding.
Ingredients
- raw medium shrimp1/2 lb
- cornstarch and kosher salt1 pinch
- coarse ground pork (20-30% fat)1/2 lb
- toasted flounder powder or dried baby shrimp powder4 tsp
- egg white1 large
- soy sauce1 tbsp
- sesame oil1 tsp
- sugar1/2 tsp
- ground white pepper1/4 tsp
- cornstarch1 tsp
- fresh ginger1 tsp
- Cantonese thin yellow wonton wrappers30 small
- high-quality chicken broth4 cup
- fresh ginger1 small chunk
- yellow chives or scallions1/2 bunch
- sesame oil and white pepperto taste
Method
- 01
Wash the shrimp aggressively for that signature crunch.
Massage the shrimp with a heavy pinch of cornstarch and salt, rinse thoroughly under cold water to strip away the slime, pat completely dry, chop roughly into pea-sized chunks, and chill in the fridge.
- 02
Beat the filling in a single direction to activate the proteins.
Combine the pork, chilled shrimp, 1 tbsp (3 tsp) flounder powder, egg white, soy sauce, 1 tsp sesame oil, sugar, 1/4 tsp white pepper, 1 tsp cornstarch, and grated ginger. Vigorously stir clockwise for a few minutes until it transforms from a loose crumble into a sticky, cohesive paste that pulls away from the bowl.
- 03
Fold the wrappers loosely to create the classic goldfish tail.
Place a scant teaspoon of filling in the center of a wrapper, trace the edges with a wet finger, and fold it over into a loose pouch with a gentle twist—don't press it into a tight triangle.
- 04
Build the shortcut clear broth.
In a medium saucepan, bring the chicken broth, smashed ginger, and remaining 1 tsp flounder powder to a gentle simmer. Taste for seasoning, then drop the heat to low and keep it warm.
- 05
Boil the wontons in a separate pot of water.
Never boil wontons in your serving broth, or the wrapper starch will turn your pristine soup into cloudy gravy. Drop them into a separate pot of rapidly boiling water and cook for about 4 minutes, until they float and the filling is cooked through.
- 06
Assemble the bowls and serve immediately.
Divide the chives, a dash of white pepper, and a drop of sesame oil among your serving bowls. Transfer the boiled wontons with a slotted spoon, ladle the hot broth over the top to instantly wilt the aromatics, and eat.