📝 About This Recipe
A crown jewel of Fujian (Min) cuisine, Yanpi is a culinary marvel where the wrapper itself is made from lean pork pounded into a paper-thin, translucent sheet. Known as 'Meat-Wrapped Meat,' these wontons offer a unique, snappy texture and an incredible depth of umami that traditional flour skins cannot match. This recipe guides you through the delicate art of hydrating the 'swallow skin' and filling it with a succulent pork and water chestnut mixture for an authentic taste of Fuzhou.
🥗 Ingredients
The Wrappers
- 100 grams Dry Yanpi (Swallow Skin) (Dehydrated pork-and-starch sheets, found in specialized Asian markets)
- 2 cups Water (For hydrating the skins)
The Meat Filling
- 300 grams Ground Pork (Ideally 70% lean, 30% fat for juiciness)
- 6-8 pieces Fresh Water Chestnuts (Peeled and finely minced for crunch)
- 1 tablespoon Dried Shrimp (Soaked and finely minced)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Rice Wine
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper Powder
- 1 teaspoon Ginger (Grated or finely minced)
- 1/2 teaspoon Salt (Adjust to taste)
The Soup Base & Garnish
- 1.5 liters Superior Chicken Broth (High quality or homemade is best)
- 2 sprigs Coriander (Cilantro) (Chopped for garnish)
- 1 stalk Green Onions (Finely sliced)
- 1/2 piece Celery Stalk (Finely minced, traditional Fuzhou style)
- 1 tablespoon Fried Shallots (For aromatic topping)
👨🍳 Instructions
-
1
Begin by preparing the filling. In a large mixing bowl, combine the ground pork, minced water chestnuts, minced dried shrimp, and grated ginger.
-
2
Add the soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Stir the mixture vigorously in one direction for 3-5 minutes until the meat becomes pasty and develops a 'stringy' texture. This ensures a bouncy bite.
-
3
Prepare the Yanpi. Since dry Yanpi is very brittle, lay the sheets out and lightly mist them with water or dip them very quickly into a bowl of water one by one. Lay them on a damp cloth for 5 minutes until they become pliable like fabric.
-
4
Cut the softened Yanpi sheets into squares of approximately 7cm x 7cm (about 3 inches) using sharp kitchen shears.
-
5
Place a small teaspoon of the meat filling in the center of a Yanpi square. Be careful not to overfill, as these are meant to look like delicate 'swallows' with flowing tails.
-
6
Gently scrunch the edges of the wrapper around the filling, squeezing slightly at the 'neck' to seal. The Yanpi is naturally sticky when wet and will hold its shape without needing an egg wash.
-
7
Arrange the prepared wontons on a steaming tray lined with parchment paper. Steam them over high heat for 5 minutes. This 'pre-sets' the meat skins and prevents them from breaking in the soup.
-
8
While the wontons are steaming, bring the chicken broth to a gentle simmer in a large pot.
-
9
Season the broth with a pinch of salt and white pepper. Add the finely minced celery to the broth for that authentic Fuzhou aroma.
-
10
Carefully transfer the steamed wontons into the simmering broth. Let them cook for an additional 2-3 minutes until they float and the skins look translucent and ruffled.
-
11
Prepare serving bowls by placing a few drops of sesame oil and a pinch of fried shallots in the bottom of each.
-
12
Ladle the wontons and broth into the bowls. Garnish generously with chopped green onions and coriander. Serve immediately while piping hot.
💡 Chef's Tips
Don't soak the dry Yanpi for too long; a quick dip or misting is enough, otherwise they will dissolve into mush. Always stir the meat filling in one direction; this develops the myosin in the pork for a professional, springy texture. If you cannot find fresh water chestnuts, canned ones work, but rinse them thoroughly to remove the 'tinny' taste. Steaming the wontons before boiling is the secret to keeping the skins intact and achieving that beautiful, wrinkled 'swallow tail' look. Fresh Yanpi is best, but if you have leftovers, they can be frozen after the steaming step for up to a month.
🍽️ Serving Suggestions
Serve as a delicate first course for a traditional Chinese multi-course dinner. Pair with a side of stir-fried bok choy with oyster sauce for a balanced meal. Enjoy with a cup of hot Jasmine or Oolong tea to cleanse the palate between bites. Add a dash of black vinegar at the table for those who enjoy a subtle acidic tang. Serve alongside a crispy scallion pancake for a satisfying textural contrast.