PocketCook

From @Bon Appétit

Yingtao Wontons in Superior Stock

1 hr 45 min · Serves 4

1 hr 45total
30 minhands on
16steps
4servings

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Ingredients

For the superior stock

  • 1 yellow corn-fed chicken, with head and feet
  • 1 kg chicken feet
  • 1 kg pork bones
  • 150 g Jinhua ham or prosciutto ham
  • 50 g ginger, sliced
  • 4 scallions, tied in a knot
  • Water

For the wonton filling

  • 250 g ground Berkshire pork
  • 150 g tiger prawns, peeled, deveined, and minced
  • 1 tbsp abalone sauce
  • 1 tsp 13-spice powder
  • 1 tbsp garlic chives, finely chopped
  • 1/2 tsp ground white pepper
  • 1/2 tsp salt
  • 1 large egg white

For assembly and garnish

  • 24 wonton wrappers
  • 20 g goji berries, rehydrated
  • 15 g cordyceps flowers, rehydrated
  • 2 scallions, thinly sliced on the bias

Method

For the superior stock

  1. Thoroughly wash the chicken, extra chicken feet, pork bones, and ham under cold running water.

  2. Transfer the meats to a large stockpot, fill with fresh cold water to cover, and bring to a rapid boil over high heat to blanch and remove impurities.

  3. Drain the pot completely and rinse the meats thoroughly under cold water to clean off any remaining scum.

  4. Return the cleaned meats to the rinsed stockpot along with the ginger slices and scallion knot, and cover with fresh cold water.

  5. Bring the pot back to a boil, then reduce the heat to low to maintain a gentle, low simmer, skimming any surface fat as needed.

    Then 240 min of waiting

    The collagen from the chicken feet gives the finished broth a sticky, rich mouthfeel.

For the wonton filling

  1. In a large mixing bowl, combine the ground pork, minced tiger prawns, abalone sauce, 13-spice powder, garlic chives, white pepper, salt, and egg white.

  2. Whisk and stir the mixture vigorously in one direction until it becomes cohesive, sticky, and bouncy, 3–5 minutes.

For assembly and garnish

  1. Lay a wonton wrapper flat on your hand and place roughly 1 tablespoon of filling in the center.

  2. Fold the wrapper over the filling into a triangle, lightly moistening the edges with water to seal.

  3. Bring the two bottom corners of the triangle together, overlapping them and pressing firmly to seal into a golden ingot shape.

    Shaping the wonton like a gold ingot traditionally symbolizes prosperity and wealth.

  4. Repeat with the remaining wrappers and filling to make 24 wontons.

  5. Strain the cooked superior stock through a fine-mesh sieve into a clean pot and bring it to a gentle simmer.

  6. Cook the wontons in a separate pot of boiling water until they float and the wrappers turn translucent, about 3–4 minutes.

  7. Divide the cooked wontons among 4 serving bowls using a slotted spoon.

  8. Top each portion with rehydrated goji berries, cordyceps flowers, and sliced scallions.

  9. Ladle the piping hot superior stock over the wontons at the table.

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