The tender tops of pea plants with a fairly assertive pea flavour, pea shoots are considered a delicacy in China and are well worth a trip to a Chinese grocer. Square Shanghai wonton wrappers (also called large or white wonton wrappers) are available at some large grocery stores and at Chinese food shops. Substitute round dumpling wrappers if unavailable; they are a bit thicker and will therefore require a little longer cooking time.
Ingredients
- 12 oz (375 g) pea shoots
- 1 egg
- 4 oz (125 g) minced pork
- 2 tbsp (30 mL) chicken stock
- 1-1/2 tsp (7 mL) light soy sauce
- 1/2 tsp (2 mL) grated gingerroot
- 1/2 tsp (2 mL) salt
- Pinch white pepper
- Cornstarch
- 1 pkg (50 pieces) Shanghai wonton wrappers
- Low-sodium chicken broth, preferably homemade
Steps
-
Remove any tough stems from pea shoots. Blanch pea shoots in large pot of boiling salted water until water returns to boil; drain, refresh under cold water and drain again. Chop finely
and set aside.
- In bowl, beat egg using fork; mix in pork, stock, soy sauce, ginger, salt and pepper until combined; mix in pea shoots.
- Dust baking sheet with cornstarch. Wet edges of wonton wrapper on one side. Place scant tablespoonful (15 mL) filling in centre; fold up, sealing edges well. Place on cornstarch-dusted tray. Continue with remaining filling and wonton wrappers.
- Bring large pot of water to boil. Add wontons; boil until wontons all rise to surface, about 3 minutes. Remove with slotted spatula and add to bowls of chicken broth.
- Makes 45 to 50 wontons, or 8 servings.
