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How to Make Shanghainese-Style Dumpling (Wonton) 上海雲呑

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make shanghainese-style dumpling (wonton) 上海雲呑

How to Make Shanghainese-Style Dumpling (Wonton) 上海雲呑

Preparation time approx. 2 hours. About 100 dumplings, servings for 6-8.

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Step 1 of 17
Dumpling Wrapper, make sure it is the white (shanghai) style and not the yellow (Guangdong) style wrapper.

Dumpling Wrapper, make sure it is the white (shanghai) style and not the yellow (Guangdong) style wrapper.

Step 2 of 17
Shrimps: Remove shells and guts. Toss with 2 teaspoons of table salt for a firmer texture. Wash away the salt with water. Dry and wrap in clean towel, then refrigerate overnight. Dice before use.

Shrimps: Remove shells and guts. Toss with 2 teaspoons of table salt for a firmer texture. Wash away the salt with water. Dry and wrap in clean towel, then refrigerate overnight. Dice before use.

Step 3 of 17
Wash the vege. Vege can be Bok Choy 白菜, watercress 西洋菜, or my favourite Chinese Chives 韭菜.

Wash the vege. Vege can be Bok Choy 白菜, watercress 西洋菜, or my favourite Chinese Chives 韭菜.

Step 4 of 17
Finely chop the vege, in this case the Chinese Chives.

Finely chop the vege, in this case the Chinese Chives.

Step 5 of 17
Mix all 3 ingredients: Minced Pork, Vege, and Shrimp

Mix all 3 ingredients: Minced Pork, Vege, and Shrimp

Step 6 of 17
Add and mix: 1.5 teaspoon salt, 1.5 teaspoon sugar, 1 teaspoon shaoxing Wine, 2 tablespoons Dark Soy Sauce, white pepper, 1 egg yolk (egg white kept for wrapping), and Corn starch (if too moist).

Add and mix: 1.5 teaspoon salt, 1.5 teaspoon sugar, 1 teaspoon shaoxing Wine, 2 tablespoons Dark Soy Sauce, white pepper, 1 egg yolk (egg white kept for wrapping), and Corn starch (if too moist).

Step 7 of 17
Ready for wrapping :)

Ready for wrapping :)

Step 8 of 17
Prepare either plastic or metallic trays for storage of the fresh dumplings. Sprinkle flour to avoid sticking, and aluminum foil is used if dumplings are to be stored in freezer for later serving.

Prepare either plastic or metallic trays for storage of the fresh dumplings. Sprinkle flour to avoid sticking, and aluminum foil is used if dumplings are to be stored in freezer for later serving.

Step 9 of 17
Have ready the finished ingredients, the egg white (as wrapping glue), the wraps, and the storage trays.

Have ready the finished ingredients, the egg white (as wrapping glue), the wraps, and the storage trays.

Step 10 of 17

Wrapping in action :) remember that the egg white is used as glue.

Step 11 of 17
1:1 actual size fresh uncooked dumpling! Too much fillings the dumpling may break when boiled.

1:1 actual size fresh uncooked dumpling! Too much fillings the dumpling may break when boiled.

Step 12 of 17
Now we are ready to cook the dumplings! Or you can cover the tray of dumplings with food film and store in freezer for later serving. Recommended not to be stored for over a week.

Now we are ready to cook the dumplings! Or you can cover the tray of dumplings with food film and store in freezer for later serving. Recommended not to be stored for over a week.

Step 13 of 17
Boil approx. 1-2L of water in a pot.

Boil approx. 1-2L of water in a pot.

Step 14 of 17
Once the water boils, keep the heat on high, put no more than 30 dumplings in at a time, then bring it to the boil. Occasional stir to avoid sticking.

Once the water boils, keep the heat on high, put no more than 30 dumplings in at a time, then bring it to the boil. Occasional stir to avoid sticking.

Step 15 of 17
When it boils the dumplings should be floating as shown. Add a bowl of tap water to cool down the pot. Wait for reboil, add a 2nd bowl of tap water, wait for 2nd reboil, then we are ready to serve!

When it boils the dumplings should be floating as shown. Add a bowl of tap water to cool down the pot. Wait for reboil, add a 2nd bowl of tap water, wait for 2nd reboil, then we are ready to serve!

Step 16 of 17
Yummy hot dumplings! Served either with or without soup. I always like it without soup.

Yummy hot dumplings! Served either with or without soup. I always like it without soup.

Step 17 of 17
Added both light and dark soy sauce, lots of chinese dark vinegar, a touch of sesame oil, optional Worcester and chili sauce to taste, enjoy!

Added both light and dark soy sauce, lots of chinese dark vinegar, a touch of sesame oil, optional Worcester and chili sauce to taste, enjoy!

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1 Bunch Vegetable (Chinese Chives 韭菜)

1 Pounds Minced Pork (half and half) 半肥瘦免治豬肉

Shrimps

3 Pounds Dumpling Wrappers 雲吞皮

1 ½ Teaspoons Table salt

1 ½ Teaspoons Sugar

1 Teaspoon Shaoximg Wine 紹興酒

2 Tablespoons Dark Soy Sauce 老抽

1 Egg

White Pepper

Corn Starch (optional)

Bina K

My mouth is watering yummyyyyy

Bina K 3 weeks ago

Henry Fok

Hi Yumin, sorry for the late reply, my mom says she never tried frying them but she would boil them as instructed, then drained the water before frying. Good luck!

(author) 3 months ago

Henry Fok

Hi Yumin, let me ask the master chef (my mom) and revert to you :)

(author) 5 months ago

Lin Yumin

I want to try to fry it. Any special instruction?

Lin Yumin 5 months ago

Henry Fok

Hi Lindsay, it makes approx. 100 dumplings depending on how large you make each dumpling. Happy wrapping :)

(author) 7 months ago

Lindsay P

How many dumplings does this recipe make?

Lindsay P 7 months ago

Henry Fok

Hi Jodie, glad to hear that you tried it out and your family enjoyed the dumplings! I have been having this dumpling for the past week and I am loving every single bite :) let me know if you have any question.

(author) 9 months ago

Henry Fok

Hi Sage, to make it vegetarian, you can replace the pork and shrimp with other veggies. According to my mom, you can pretty much try any veggie i.e. Bok Choy, mushrooms etc. Please pay attention to the following: 1. avoid having hard/rough ingredients or they will break the wrapping 2. most veggies contain a lot of moisture, which will be released when cooked result in dumplings that are too moist and loose inside. 3. The pork also acts as a medium to stick all ingredients together, once replaced you may find the ingredients too loose and difficult for wrapping. The solution is to lightly cook (boil, steam, or fry) the chosen vegetable then squeeze out the moisture before finely chopping them for the big mix. This way the veggie is softened and with most moisture removed (note that the chinese chive does not require this boiling and squeezing step since it doesn't contain much moisture). Without the pork the fillings will still be loose and difficult to wrap. Thx for asking and have fun :)

(author) 9 months ago

Jodie Fong

just made them today ! my family loved them :) thank you

Jodie Fong 9 months ago

Henry Fok

Thx Fifi, Boter & Bloem, and Sage for your kind message and comment :)

(author) 9 months ago

Sage Benson

How could I make this vegetarian? ;)

Sage Benson 9 months ago

Boter & Bloem

Thank you for sharing!

Boter & Bloem 9 months ago

Fifi Kristandi

Looks so delicious... Must try it....

Fifi Kristandi 9 months ago

Henry Fok

No prob Julie :) but will have to wait till my mom has time to cook more of her shanghainese food, cuz she is the master cook in the house, I am just the eater and the Snapguider :) stay tuned!

(author) 9 months ago

Julie Nguyen

Yummy,more chinese food pls =P

Julie Nguyen 9 months ago

Henry Fok

thx for visiting Hannah, it is my all time favourite dish, must try! Let me know if you have any question :) we bought all of our ingredients from T&T Supermarket, I believe you are from Vancouver too :) Enjoy!

(author) 9 months ago

Hannah A

Thank you!! Will try it .. Looks so good 👍

Hannah A 9 months ago

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Henry Fok

Chinese Chives doesn't contain much moisture therefore no boiling and squeezing is required.

(author) 3 months ago

Henry Fok

For Bok Choy 白菜 or watercress 西洋菜, or any other veggie that contains a lot of moisture, you will need to boil them, squeeze out about 80% of the moisture before finely chopping them.

(author) 3 months ago

Bina K

K thanks :)

Bina K 3 weeks ago

Henry Fok

Why not :) I have never tried but I don't see why it shouldn't work.

(author) 3 weeks ago

Bina K

Am curious instead of pork can I use mince chicken or not really

Bina K 3 weeks ago

Henry Fok

The moisture of this filling determines how tender and moist you want your dumplings : too dry the dumpling will be harder and lacks the tenderness, too moist the dumpling may be too loose... we recommend testing different moistness to find your preference. Simply Add water if the filling is too dry.

(author) 3 months ago

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Bina K

Sure will Lolz

Bina K 3 weeks ago

Henry Fok

Never tried steaming but it should work too, do try and let us know the result here :)

(author) 3 weeks ago

Bina K

Can I steam these ?

Bina K 3 weeks ago

Henry Fok

Too many dumplings will prolong the boiling time and end up with over-cooked less-tender dumplings.

(author) 3 months ago

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