Cantonese Shrimp Wonton and Shanghai Watercress Wonton

This recipe yields about 28 pieces, enough for 4 servings. Preparation takes around 40 minutes and cooking takes about 10 minutes, for a total of roughly 50 minutes.

The Cantonese version uses whole shrimp as the main filling for a light, springy texture, while the Shanghai-style wonton uses a watercress and pork mixture that is described as rustic, fragrant, and deeply comforting.

According to the recipe, adding 300 ml of cold water after the wontons float, then bringing the pot back to the boil, ensures the filling is fully cooked without the meat becoming tough.

Nourilo uses a broth made from chicken carcass and pork bone simmered together, with a teaspoon of dried flounder powder added at the end for a savoury depth.

The recipe notes that both styles are much lighter and less greasy than what you find at most restaurants, where the cost of ingredients is often cut.