I am so, so happy I found your newsletter. This is one of my favorite things to eat. Can't wait to dedicate a day making these wontons and broth and dedicatemy whole freezer space to them ❤️
i'm so happy to hear that! hope you will have a wonton-full freezer soon (I've been eating these with or without noodles for a quick lunch during the testing which has been so nice)
So good. Is the use of ginger water more specific to Sichuan wonton recipes? I've only ever cooked Fuchsia Dunlop's recipe, which is excellent, and makes use of emulsifying a surprising amount of ginger water into the mix.
the ginger water method (sometimes also with scallion) is also used in Sichuan dumplings like Zhong dumplings and some meat dumplings (like beef for example) from other regions, to add aroma and tenderize the meat (especially beef). I think it's probably a personal thing, in my family my grandma is a big ginger lover and she adds a few tablespoons of minced ginger directly to the filling. For this one, I want to keep the filling highlighting the shrimp taste, but you can also add the ginger to the water here!
I am so, so happy I found your newsletter. This is one of my favorite things to eat. Can't wait to dedicate a day making these wontons and broth and dedicatemy whole freezer space to them ❤️
i'm so happy to hear that! hope you will have a wonton-full freezer soon (I've been eating these with or without noodles for a quick lunch during the testing which has been so nice)
Love love this!
thank you Aurelien!
Oooo - yum. I have been thinking of tackling dumplings. I am very impressed with the detail in this post. I will try -
Wonderful post.
We have 2 types... Soup & black sauce... Maybe only s small variation!
We can get it Malaysia too… quite delicious 🙂
i'm curious about all the variations of this dish in southeast Asia, do you have the same or the flavoring is slightly different?
Oh mannnn this looks good
So good. Is the use of ginger water more specific to Sichuan wonton recipes? I've only ever cooked Fuchsia Dunlop's recipe, which is excellent, and makes use of emulsifying a surprising amount of ginger water into the mix.
the ginger water method (sometimes also with scallion) is also used in Sichuan dumplings like Zhong dumplings and some meat dumplings (like beef for example) from other regions, to add aroma and tenderize the meat (especially beef). I think it's probably a personal thing, in my family my grandma is a big ginger lover and she adds a few tablespoons of minced ginger directly to the filling. For this one, I want to keep the filling highlighting the shrimp taste, but you can also add the ginger to the water here!
Will definitely be giving this version a try. Thanks for the detail.
Love the history and the writeup! A joy to read!
thank you Kelson!!
I know Sichuan Province is famous for it's food!