Shanghai Wontons

Then prep

• Thinly slice the scallions. Put them in a small bowl.
• Mix the 2 tsp salt, 2 tbsp tamari, 1 1/2 tsp sugar and 2 dashes white pepper in a small bowl. This is the seasoning.
• Mix equal parts light soy sauce and rice vinegar or Chinese black vinegar in a small dish. This is the dipping sauce. Set the chili oil next to it.
• Set out a large wok or heavy pot, a large colander, a food processor, cheesecloth or a nut-milk bag, and a large bowl.
• Set out the wonton wrappers and a small dish of water for sealing.
• Set out a large pot for boiling and a strainer.
• Rinse each piece of bok choy under running water. Drain in the large colander.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 3 lbbaby bok choy or regular bok choy
• 1 lbground pork
• 2 tbsptamari or light soy sauce
• 2 tspkosher salt (Diamond Crystal; use 1 tsp of other brands)
• 1 1/2 tspraw cane sugar
• 2dashes white pepper powder
• 1 tbspneutral high-heat oil
• 1 lb 7 ozwonton wrappers, 3-inch square (90-100 pieces)
• 3/4 cupwhite vinegar, for soaking (optional)
• 8-9 cupswater, for boiling
• light soy sauce and rice vinegar or Chinese black vinegar, equal parts, for dipping
• chili oil, to taste
• 2-3 cupschicken stock, for serving (optional)
• scallions, thinly sliced, for garnish

Steps

1. Heat the wok over medium to medium-high.
2. Add the 1 tbsp oil.
3. Add the first batch of bok choy. Sauté 8-10 minutes, until wilted but not fully cooked. Set a timer for 8-10 minutes. Stay at the wok and stir.
4. When it is wilted, move it back to the colander to cool and drain. Repeat with the next batch until all the bok choy is done.
5. Turn off the heat.
6. Pulse the bok choy in the food processor 10-20 times, until finely chopped. Or chop by hand.
7. Squeeze out the liquid with the cheesecloth or nut-milk bag, or press it against the colander. Aim to remove 3/4-1 cup liquid per pound of raw bok choy.
8. Put the squeezed bok choy and the 1 lb ground pork in the large bowl.
9. Add the seasoning bowl.
10. Mix vigorously with chopsticks or a wooden spoon for 5 minutes. Set a timer for 5 minutes. Keep mixing until it goes.
11. Put a heaped 1-1 1/2 tsp of filling in the center of a wrapper. Don't overfill it.
12. Fold the wrapper halfway up. Gently squeeze around the filling.
13. Curl the wrapper horizontally halfway.
14. Pull the lower corners toward each other.
15. Dab water on the corners where they will touch. Overlap them and squeeze gently to seal.
16. Repeat with the rest of the filling and wrappers.
17. When about 20 wontons are left to wrap, put the 8-9 cups water on to boil in the large pot and salt it. Keep wrapping while it heats.
18. If serving in stock, put the 2-3 cups chicken stock in a small pot over low heat. It needs nothing until serving.
19. When the water boils, add about 20 wontons. Cook 2-4 minutes, until they float.
20. Add 1 cup cold water. Bring back to a boil, until the wontons float again.
21. Lift them out with the strainer.
22. Repeat with the next batch: go back to adding about 20 wontons, until all are cooked.
23. Serve with the dipping sauce, or in the hot chicken stock topped with the scallions.

Notes

Don't overfill the wrappers, or they burst. The bok choy can be cooked and squeezed 1-2 days ahead. To freeze: lay uncooked wontons in a single layer on a parchment-lined sheet, freeze 1 hour, then bag them. Cook from frozen without thawing; it takes longer. To pan-fry: let boiled wontons stand 10-15 minutes, then fry until golden.