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Authentic Shaxian Pork Wontons
A step‑by‑step guide to making the famous Shaxian (Fujian) pork wontons with a silky, elastic filling. The recipe follows Chef Ajian’s technique of finely mincing pork, beating the meat with ginger‑scallion water, and folding the wontons for a tender, soup‑filled bite. Freeze the filling or assembled wontons for quick meals later.
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Cost Breakdown
Critical Success Points
- • Mincing the pork finely and beating it to a sticky, elastic texture.
- • Preparing and fully absorbing the ginger‑scallion water three times.
- • Sealing the wonton edges tightly to keep the filling inside while boiling.
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Boiling water can cause severe burns; use pot handles and keep children away.
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