"Long" wonton dumplings (Long chao shou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 104) by Fuchsia Dunlop

  • pork lard
  • sesame oil
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, and peanut oil for pork lard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, and peanut oil for pork lard.

  • twoyolks on February 17, 2021

    These are simple and plain dumplings. I was a bit surprised by how subdued the flavor was given the other recipes in the cookbook. I think, as the head note states, these are a bit more about texture than they are about flavor. The flavor is good it's just very mild.

  • mfto on January 23, 2012

    p 104 chowhound I had such success making the potstickers in advance and freezing them, that I did the same with these. Unfortunately, it didn't work out so well. The filling is so loose and wet, that even dusted with cornstarch, it oozed a bit and made everything sticky. Along with other ingredients (egg, sesame oil, salt and pepper), there's a lot of liquid added to the pound of ground pork - 1/2 cup of ginger-soaked water, 2 tsp rice wine, and 1/2 cup of chicken stock. Another mistake was that I overstuffed the wontons. Next time I'd use less stuffing as I used a too-generous teaspoon. When I took them out of the freezer, they were stuck to each other and the wax paper I had layered them on, so next time I won't do that. Either way, although they didn't look pretty after trying to separate them, they were tasty - Variations Won tons in clear stock _ wontons in hot-and-sour soup

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