Shanghai-Styled Wontons with Shrimp, Pork and Bak Choi


  • 300g pork

  • 300g bak choi

  • 300g shrimp

  • 60 pieces of wonton skin


  • 2 tablespoons of soy sauce

  • 1 teaspoon of salt

  • 2 teaspoons of sugar

  • 1 tablespoon of cooking wine

  • 1/2 teaspoon of sesame oil


  1. Prepare a pot of hot water. Add 1 teaspoon of salt and 1/2 teaspoon of oil in the boiling water. Blanch for bak choi for 2 minutes. Take it out and finely chop it. Squeeze out the excess water and let it cool down.

  2. Peel and devein the shrimp. Cut them into small cubes.

  3. Mince the pork. Add the bak choi and shrimp in. Add all the seasoning. Mix well and marinate for 20 minutes.

  4. Prepare a bowl of water. Put some of the meat mixture in the centre of a piece of wonton skin. Put a little bit of water on all four sides and fold it in half. Press tight. Next, connect the two corners of the folded sides. Seal with a little bit of water and press tight once again. Now the wonton should look like a yuanbao.

  5. Put some corn stach on the tray to avoid the wontons sticking together.

  6. Prepare half a pot of boiling water and put the wontons in. Once the water starts boiling, add a bowl of cold water. Repeat three times or until the wontons are fully cooked.