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1
To make the filling, toss the shrimp with 2 generous pinches of salt, put them in a strainer, and rinse under cold water.
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2
Transfer the shrimp to a paper towel and blot dry.
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3
Finely chop the shrimp (they will form a sticky mass) and then put into a bowl.
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4
Mince all the white part and some of the green part of the scallion to yield 1 tablespoon.
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5
Thinly slice the remaining green part and reserve for a garnish.
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6
Add the minced scallion and 1/4 teaspoon salt, the cornstarch, a pinch of pepper, and the sesame oil to the shrimp.
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7
Stir with chopsticks or a fork until the mixture is thoroughly blended and dense.
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8
Cover with plastic wrap and set aside for 30 minutes before using, or refrigerate for up to a day in advance.
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9
You should have about 1/2 cup.
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10
Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch.
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11
Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurses caps (see pages 66 to 67).
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12
As you work, put the finished wontons on the prepared baking sheet.
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13
When all are made, loosely cover with a kitchen towel to prevent drying.
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14
If you are making the wontons several hours in advance of cooking, cover the wontons with plastic wrap and refrigerate; they can be cooked directly from the refrigerator.
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15
Or, freeze them on their baking sheet until hard (about 1 hour), transfer them to a plastic container, and keep them frozen for up to 1 month; partially thaw them before boiling.
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16
To cook the wontons, half-fill a large pot with water and bring to a boil over high heat.
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17
At the same time, bring the stock to a boil in a separate pan, lower the heat to a gentle simmer, and cover to keep hot.
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18
Add all the wontons to the boiling water, gently dropping them in one at a time.
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19
Use a wooden spoon to nudge them to prevent sticking.
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20
Return the water to a gentle boil and then lower the heat to medium to maintain it.
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21
After the wontons have floated to the top, let them cook for another 2 minutes, or until they are translucent.
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22
Use a slotted spoon or skimmer to scoop up the wontons, pausing above the pot to allow excess water to drip back down before putting them into the hot stock.
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23
Increase the heat on the stock slightly and let the wontons soak up some of the stock and finish cooking, about 1 minute.
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24
Transfer the wontons to individual soup bowls or a large serving bowl.
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25
Taste the stock and add salt, if necessary.
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26
Ladle the stock over the wontons and add a dash of sesame oil and a sprinkling of pepper.
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27
Top with the remaining scallion and serve immediately.
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28
Good commercially made wonton and siu mai skins are sold at Chinese and Southeast Asian markets.
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29
Look for ones that are labeled thin or Hong Kong style, or youll end up with thick ones.
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30
Skins made with no food coloring are best, though theyre harder to find.
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31
If round siu mai skins are unavailable, use scissors or a round cookie cutter to cut them from square wonton skins.
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32
Commercially made Cantonese spring roll skins are often labeled egg roll skins and are shelved in the refrigerated or frozen section of an Asian market.
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33
These skins are a tad larger than homemade ones, so youll be able to stuff a little more into them.
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34
They are drier, too, so you may have to wet them more to ensure a good seal.
