Shanghai-style vegetable and meat wontons (菜肉馄饨)

Last Updated on June 23, 2021 by Simon Fan

Although wonton originated in northern China, it was in other parts of the country where it evolved into something uniquely local and spectacular.

If you like Sichuan cuisine, you sure can’t resist the temptation of “red oil wontons” drenched in a fragrant and spicy sauce made with chili oil, sesame oil, soy sauce, and sesame seeds.

In Fujian Province, there is a special type of wonton called bian shi (扁食). To prepare the filling, pork is pounded into a paste with a wooden mallet by hand—a long, laborious process giving the pork a unique and wondrous texture.

I also love Cantonese wontons, which are bite-sized and stuffed with minced pork and bouncy shrimp. They use thin wrappers made from flour and egg, creating their signature yellow color.

Vegetable and meat wontons (菜肉馄饨), a specialty from Shanghai, use larger wrappers and are stuffed with, as you’ve guessed, vegetables and meat. These Shanghainese wontons make a perfect one-dish meal. Typically, pork and bok choy are used. However, shepherd’s purse, a weed with a pleasant and intense aroma, is a favorite choice for the filling when in season.

Here, I’ve created a light and easy summer version for you to try at home. The recipe uses ingredients easily available at grocery stores: frozen chopped spinach, ground pork or chicken (turkey works too), and wonton wrappers. In the summer, I like to serve the wontons without a broth. Feel free to add a broth if you prefer.

Consider scaling up the recipe to make extra wontons, as I always do. Uncooked wontons keep well in the freezer. Cooked ones keep in the refrigerator for a few days, and can be reheated in the microwave, or turned into a nice treat—pan-fried wontons.

Shanghai-style vegetable and meat wontons

Makes 36 wontons

Ingredients

Sauce
1 tablespoon Asian-style sesame paste
1 tablespoon peanut butter
4 tablespoons water
2 teaspoons soy sauce
2 teaspoons Zhenjiang (aka Chinkiang) vinegar
1 teaspoon chili oil (optional)

Filling
10 oz (280 g) ground pork, chicken, or turkey
8 oz (230 g) frozen chopped spinach, thawed and squeezed to remove excess water
1 scallion, thinly sliced
1 teaspoon grated ginger
1½ teaspoons soy sauce
1 teaspoon Shaoxing wine
¼ teaspoon sugar
½ teaspoon sesame oil
½ tablespoon potato starch or cornstarch
½ tablespoon salt
Freshly ground white pepper

36 square Shanghai-style wonton wrappers
1 scallion, thinly sliced

Directions

1. To make the sauce, add the sesame paste and peanut butter to a bowl. Add the water in small quantities and mix until well incorporated before each addition (a small whisk does a great job). Add the soy sauce, vinegar, and chili oil, and mix until the sauce is smooth and creamy. Add some more water if the sauce is too thick.
2. Mix well all the ingredients for the filling, and let stand for 10 minutes for flavors to blend. Cook ½ tablespoon of the filling in the microwave oven to taste the seasoning and adjust as needed.
3. On a work surface, lay out a wonton wrapper in front of you and place a portion of the filling (about a scant tablespoon) in the center of the wrapper. Moisten the top edge as well as halfway down the left and right edges of the wrapper with water. Fold in the top edge over the filling to be about ¼-inch (6 mm) above the bottom one. Press to seal the edges.
4. Moisten the upper right corner with water. Holding the wonton in your hands, slightly lift the center while bringing the two corners around to overlap, with the right corner underneath. Press to seal. Repeat with the remaining wrappers and filling.
5. Cook the wontons in boiling water until they stay afloat and fully cooked through. Transfer the wontons to a colander, and drain well. Serve hot or at room temperature, topped with the sauce and scallion.