Authentic Shaxian Pork Wontons

Ingredients

• 200 g Pork belly (with skin) (Provides fat for juiciness; remove excess fascia before mincing)
• 800 g Lean pork (e.g., pork loin) (Main protein; choose very fresh meat)
• 30 g Fresh ginger (Flattened and chopped for ginger‑scallion water)
• 6 stalks Green onions (scallions) (Both for the water and final garnish; cut into thin slanting pieces)
• 2 Tbsp Light soy sauce (Adds saltiness without dark color)
• 1 Tbsp Shaoxing cooking wine (Enhances aroma; optional if avoiding alcohol)
• 1 tsp Sugar (Balances seasoning)
• 2 Tbsp Chicken stock (or chicken juice) (Umami boost; can use bouillon dissolved in water)
• 5 g Dried pine mushrooms (Adds subtle earthiness; optional)
• ½ tsp Salt (Seasoning base)
• 150 ml Boiling water (For ginger‑scallion water; use freshly boiled water)
• 30 pieces Wonton wrappers (Store‑bought square wrappers; keep covered to prevent drying)

Instructions

1. Trim and cut the meat

   Remove any visible fascia and skin from the pork belly, then cut both the belly and lean pork into 1‑2 cm cubes. This makes mincing easier and ensures even texture.

   Time: PT5M

2. Mince the pork

   Using a sharp knife, mince the meat by rocking the blade back and forth for about 5 minutes until the mixture becomes sticky and slightly granular. If you prefer, run the cubes through a meat grinder once.

   Time: PT5M

3. Prepare ginger‑scallion water

   Flatten a 30 g piece of ginger, chop it roughly, and smash 6 green‑onion stalks. Sprinkle with a pinch of salt and 1 Tbsp cooking wine, then pour 150 ml freshly boiled water over the mixture. Let it steep for 10 minutes.

   Time: PT10M

4. Season the minced meat

   Transfer the minced pork to a clean bowl. Add ½ tsp salt, 2 Tbsp light soy sauce, 1 tsp sugar, 2 Tbsp chicken stock, 5 g dried pine mushrooms (rehydrated and chopped), and mix in one direction for 2 minutes.

   Time: PT2M

5. First addition of ginger‑scallion water

   Pour one‑third of the prepared ginger‑scallion water into the meat, stir in the same direction, then beat the mixture until the liquid is fully absorbed (about 2 minutes).

   Time: PT2M

6. Second addition of ginger‑scallion water

   Repeat the process with a second third of the water, stirring and beating until fully absorbed.

   Time: PT2M

7. Third addition of ginger‑scallion water

   Add the remaining water, stir, and beat for another 2 minutes until the mixture is firm, clumping together and no longer sticky to the touch.

   Time: PT2M

8. Finish with green onions

   Chop an additional handful of green‑onion leaves finely and fold them into the filling. Beat for another 2 minutes to integrate and give a pop of color.

   Time: PT2M

9. Shape the wontons

   Place a wonton wrapper on a clean surface. Spoon ~½ tsp of filling onto the center, dip the edges with a little water, fold the wrapper in half to form a triangle, then pinch the two corners together to create the classic wonton shape.

   Time: PT5M

10. Cook the wontons

    Bring a pot of water to a rolling boil (100°C). Add the wontons in batches; when they rise to the surface, let them cook an additional 2‑3 minutes until the wrappers become translucent and the filling is fully cooked.

    Time: PT5M

    Temperature: 100°C

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g