Ingredients

• 1 lb wonton wrappings, preferably white one (shanghai style)

• 12 oz chopped bok choy

• 12 oz pork belly, minced

The Recipe.

Marinade for filling:

• 1/2 tsp salt

• 1 tsp sesame oil

• 1 Tbsp corn starch

• 1 egg: egg white only

If wrappings are not used immediately…

• Store wrappings in fridge with a damp cloth to maintain moisture and freshness.

• Don’t put in freezer, because the wrappings will become too sticky and unusable after the defrost.

Marinate minced pork and set aside.

1. Prepare The Meat.

• Squeeze out excess water again -- wrapping will be damaged if the filling is too heavy and watery.

• Save up this excess veggie water for later use.

2. Prepare The Vegetable.

• Briefly boil bok choy in water to soften.

• Drain and squeeze out excess water.

• Soak bok choy in cold water to keep crunchiness.

• Chop finely.

Throw in the minced pork for a good merry-go-round.

3. Get Ready!

Don't be greedy -- the wrapping can't handle too much filling!

4. The Wrapping – Step 1

First, place the wrapping on a big plate: powdered side facing down.

Scoop up a spoonful of fillings and place in the center.

Using your fingers, very gently stroke from the center outward, towards the edge of the triangle to remove trapped air and to seal in the fillings.

5. The Wrapping – Step 2

Fold the wrapping diagonally to form a triangle as shown.

• Fold the lump of filling half way up.

• Bend the two sides (the "wings") of the triangle towards you and press the wings together to seal.

• If the wrapping is not sticky enough, a dab of water with your fingers on the sealing point will do the trick.

6. The Wrapping – The Tricky Part

Enjoy wrapping the rest of the wontons. You should be able to make around 40 pieces of wonton, generally enough for 2 adults + 2 kids.

7. The Wrapping – Done!

It will form this lovely shape if done correctly.

To make sure they are well cooked, the traditional way is to pour in a cup of water at room temperature to cool down the water, and bring it to boil again.

8. The Boiling

Bring a pot of water to boil and dump in the wontons.

The wontons are basically cooked when they float.

• How to make the soup base?

• What is the use of the excess veggie water?

• Want to learn from my mistakes?

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More Tips?

The Chinese Kitchen

http://the-chinese-kitchen.com/how-to-wrap-your-own-wonton