Sybil Yang’s Wonton & Dumpling
Yield: Enough for ~100 wontons
- 400 grams/14 oz ground seafood (Use knife/food processor-shrimp preferred but white-flesh fish is fine)
- 250 grams/9 oz ground meat (pork preferred, but lamb or beef are fine)
- 50 grams/1.7 oz scallion
- 6 grams/1.2 teaspoons ginger root (~1” of root)
- 15 grams/1 Tablespoon soy sauce (either regular or low- sodium is fine)
- 8 grams/1.5 teaspoons salt
- 1 egg
- 4 grams/.8 teaspoons sesame oil (either regular or black is fine)
- 1 pinch white pepper (do not substitute with black pepper)
- 1.5 packages thin wonton skins
Version 1: Soy sauce, black or cider vinegar, Laoganma (LGM) dried chili oil, chopped cilantro
Version 2: Soy sauce, black or cider vinegar, Siracha, chopped garlic, chopped cilantro
Version 3: Chicken broth, par-boiled baby bok-choy, cooked egg noodles.
1. Finely chop, grind or food-process the seafood, meat and scallions until they are the texture of ground beef. Mince the ginger root and add to the ground meat mixture.
2. Add soy sauce, salt, egg, sesame oil and white pepper to mixture.
3. Thoroughly mix (evenly beat) the filling until the mixture becomes sticky, and you no longer see individual ‘grains’ of ground meat. The mixture should look and sound sticky.
4. Place about ½ teaspoon of filling into the center of each wonton skin.
5. Gather and pinch the wonton skin dough, like how you would make a child’s Halloween tissue-paper ghost decoration.
6. Finished wontons can either be frozen or cooked immediately.
1. Bring a generous pot of water to a boil, but not full-rolling boil.
2. Place either fresh-made or completely frozen wontons into the boiling water, one at a time. Do not over-crowd the pot. Individual wontons should be able to move freely in the water without resting on other wontons.
3. Wontons are done when they float to the top of the pot, and the skins are translucent in tone.
4. Use a spider skimmer or sieve to gently remove the wontons from the pot and put directly into the final serving vessel.
5. Add toppings or serve in a broth.
Sybil Yang’s Scallion Pancakes
Yield: ~ six 8” pancakes
- 3 cups all purpose flour
- 1 cup boiling water
- 1/2 cup chopped scallions
- 1 teaspoon salt
- 1/2 cup lard (or Oil)
- Pour one cup of boiling water into flour all at once. Mix until combined, lightly knead, but don’t worry about over-kneading.
- Portion into 6 balls, allow to rest for 20 minutes.
- Roll out each ball until less than 0.25” thin. (12” diameter circle).
- Brush dough with lard/oil.
- Sprinkle with salt and scallions.
- Roll dough up like a cigar, pulling and rolling to form a long, tight rope. Each rope should be at least 24” in length.
- Coil the rope into a Princess Leia bun. Tuck outside end under, into center.
- Roll the bun flat with a rolling pin until 1/8” flat. Do so between two pieces of plastic film
- Pre-heat a skillet with 1 tablespoon oil. Once hot, fry one side only until lightly golden brown.
- Then turn heat to medium-low, cover, and cook/steam for about 6 minutes, until it’s cooked through.
- Uncover, reoil the pan, flip the pancake, and fry until crisp.
- As the pancake browns, use chopsticks or tongs to gently squeeze sections of the pancake to loosen up the layers.