Make sure you try deep-fried wonton with the traditional sweet-and-sour sauce
A wonton is a type of dumpling that is found throughout Chinese cuisines. The principle is really very simple: a square wrapper of dough is placed in the hand, and a small amount of filling is placed inside before the skin is sealed together. The air is carefully pressed out to prevent the skin rupturing due to the pressure within when it is cooked.
What goes inside? Whatever you fancy. But the most common filling is probably ground pork and shrimp, seasoned with salt, spices, garlic or finely diced green onion. Wontons are usually boiled and served in soup, but are sometimes deep-fried for good measure. In Cantonese, wonton means “swallowing cloud,” describing the shape and the way wontons float in broth.
Each region of China has its own variation of wonton. Depending on where you are, make sure you try the regional speciality. In Shanghai they are most often made with minced meat and bok choy, a Chinese leaf vegetable, served in chicken soup. However, be sure to try the decadent san xian hun tun (“three delicacies wonton”) which contains pork, shrimp and fish.
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