Pi dan, also known as century eggs, are preserved eggs often used in Chinese cuisine. Some may find them to have an acquired taste similar to blue cheese or anchovies. In China, they are considered a delicacy with a distinct, creamy texture and a bold, umami-rich flavor.
There was a trend in China to add pi dan to wontons. I tried it and think it is very interesting.
PI DAN WONTON RECIPE
Ingredients
12 oz ground pork, chicken or turkey
2 pi dan, about 4 oz
1 Tbsp finely chopped ginger
1 finely chopped scallions
2 tsp sesame oil
1 Tbsp vegetable oil (optional for super lean meat)
¼ tsp ground white pepper
1 Tbsp Shaoxing cooking wine
1 Tbsp light soy sauce
¾ tsp salt
Soy sauce broth- 1 serving
1 Tbsp light soy sauce or ½ Tbsp dark soy sauce
1 dash of white pepper powder
½ tsp sesame oil
⅛ tsp of salt
½ Tbsp finely chopped scallions
Instructions
Add all the ingredients except the pi dan in a mixing bowl.
2. Mix the ingredients together for 3 minutes until you feel the resistance. Slowly drizzle 1/3 to 1/2 cup of water until the filling texture becomes sticky and pasty.
3. Use a fork or spoon to smash 2 peeled pi dan.
4. Wrap roughly 2 tsp meat and 1 tsp pi dan in each dumpling. Moisten the edges with water. Fold and seal. Avoid squeezing the filling in the center.
5. Apply water to one corner. Lift the top. Pull the two corners together, stack them, and pinch to stick.
6. While wrapping the wontons, hold them on a baking sheet. Leave a little space between each one to avoid sticking. Cover them with saran wrap to prevent them from drying out or getting moist.
7. Boil wontons.
Add 5 cups of water into a pot and bring to a boil.
Add wontons one by one into the boiling water. Stir gently with the back of a spoon immediately to avoid sticking.
Once the water is boiling again, turn the heat to medium. Simmer wontons for 5 to 6 minutes (making sure the water is not rolling boil but moving and creating tiny bubbles).
Meanwhile, add 1 Tbsp light soy sauce (or ½ Tbsp dark soy sauce), 1 dash of white pepper powder, ½ tsp sesame oil, and ⅛ tsp salt to a serving bowl. Add ½ Tbsp finely chopped scallions.
Turn the heat off when all the wontons are floating on the top of the pot and the wrappers turn translucent. Fish the wontons out. Add wontons to the serving bowl and add 1 ½ cups of wonton boiling water.
Stir well and serve.
If you want to save cooked wontons for later, remove them from the cooking water, rinse them under cold water for 10 seconds, and drain.
Feel free to reach out if you have any questions.
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