Q: Can I use a food processor instead of a meat grinder for the pork? A: Yes, a food processor can be used to grind the pork into a fine mince. Ensure it’s well minced for the right texture.
Q: What can I substitute for Shaoxing wine in the wonton filling? A: You can use dry sherry or a bit of mirin as a substitute for Shaoxing wine in the wonton filling.
Q: Is it necessary to use scallion-infused water in the recipe? A: While not mandatory, scallion-infused water helps in removing any gamey taste and adds aroma to the filling.
Clean and prepare all ingredients. Cut the pork into small pieces.
Grind the pork using a meat grinder or food processor.
Finely chop green onions and ginger. Soak them in half a bowl of warm water with the Sichuan peppercorns, strain, and use this scallion-ginger water for the filling.
Gradually add the scallion-ginger water to the ground pork, stirring well between each addition until the mixture is tender.
Add 1.5 tablespoons of soy sauce to the pork mixture.
Add a half tablespoon of oyster sauce.
Add five-spice powder, salt, and cooking oil to the mixture and stir until evenly combined.
Mix in chopped green onions and a few drops of sesame oil.
Place a small amount of filling in the center of each wonton wrapper and fold into your desired shape.
Arrange the wontons neatly.
Boil a pot of water.
While waiting, prepare the soup base with 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of oyster sauce.
Add shrimp skins, scallion leaves, and seaweed to the soup base.
Once the water boils, cook the wontons until done.
Pour the soup base into a bowl and then add the cooked wontons.
Serve the wontons hot and enjoy the rich aroma and flavor.