Shanghai Pork and Prawn Wontons with Chive Ties
Hand-folded wontons filled with a delicate mixture of cabbage, prawns, and chicken, traditionally tied with chives and served in a spiced soy dipping sauce. This Shanghainese dim sum staple showcases the balance of savory, aromatic, and umami flavors characteristic of Shanghai cuisine. Perfect for dim sum service, entertaining, or meal prep. This version uses fresh ginger juice and emphasizes the signature purse-like presentation secured with chive ties, the textural contrast between tender filling and supple wrapper.
Ingredients
- 1 lb Chinese cabbage, blanched and sliced
- 5 ½ oz shrimp, chopped finely
- 3 ½ oz skinless chicken or lean beef, chopped finely
- 50 wonton skinsgyoza wrappers1:1wrapper
slightly thicker texture, may need longer cooking
- 1 tablespoon soy sauce, for filling
- 1 teaspoon sesame oil, for filling
- ½ tablespoon oyster sauce
- ½ teaspoon salt
- ½ teaspoon white pepper
- ⅝ oz fresh ginger, pounded, mixed with 2 tablespoons water to make juice
- black mushroom, sliced thinly and fried in oil(optional)
- bean curd, alternative to mushroom(optional)
- chives or green onion, for tying wontons
- 1 tablespoon sesame oil, for sauce
- 6 red chilies, pounded
- ½ inch fresh gingerroot, for sauce, pounded
- 3 tablespoons soy sauce, for sauce
- ½ cup water, boiling, for sauce
Instructions
- 1
Blanch cabbage until tender, then slice thinly.
- 2
Combine meat, cabbage, and prawn with soy sauce, sesame oil, oyster sauce, salt, pepper, and ginger juice until evenly mixed.
- 3
Place 1 teaspoon filling onto center of each wonton skin.
- 4
Wet edges of skin with water, gather corners upward to form purse shape, then tie with chive or thin green onion strip.
- 5
Bring water to boil in pot, add dumplings, and cook until they float and continue cooking for additional time.
- 6
Transfer cooked dumplings to serving plate.
- 7
For sauce: pound chilies and ginger together, then combine with soy sauce and boiling water.
Tips
Squeeze excess moisture from blanched cabbage before mixing filling to prevent wonton skins from becoming soggy during cooking.
Keep wonton skins covered with damp towel while working to prevent drying; work quickly once filling is prepared.
For cleaner presentation, tie each wonton immediately after gathering to secure the chive before filling cools.
Good to Know
Uncooked filled wontons refrigerate up to 24 hours in airtight container, or freeze up to 2 months on parchment-lined tray before transferring to freezer bag. Cook from frozen, adding 2-3 minutes to cooking time.
Prepare filling up to 8 hours ahead, cover and refrigerate. Assemble wontons no more than 2 hours before serving to maintain wrapper texture.
Serve immediately after cooking while warm. Portion as appetizer (3-4 wontons per person) with dipping sauce alongside. Ideal for dim sum lunch service or as starter course.
Common Mistakes
Overfill wontons to avoid breaking skins during folding and cooking.
Do not skip blanching cabbage to avoid raw texture and excess moisture in filling.
Tie wontons tightly with chive to avoid unfurling during boiling.
Substitutions
Gluten-Free Swaps
General Alternatives
slightly thicker texture, may need longer cooking
FAQ
Can I make wontons ahead and freeze them?
Yes. Arrange filled, uncooked wontons on parchment-lined tray, freeze until solid (2-3 hours), then transfer to freezer bag. Cook directly from frozen, adding 2-3 minutes to boiling time. Do not thaw before cooking.
What if I cannot find chives to tie the wontons?
Use thin strips of scallion green, blanched green beans, or thin vegetable ribbons. Alternatively, pinch edges together without tying for simpler presentation, though traditional presentation is compromised.
How long can I keep cooked wontons and sauce?
Store cooked wontons in refrigerator up to 3 days in airtight container. Sauce keeps refrigerated 5 days. Reheat wontons by steaming or brief boiling before serving. Sauce served at room temperature or gently warmed.