Swallowing Clouds
"The name means 'swallowing clouds' — silky dumplings floating in crystal-clear broth."
Combine all filling ingredients. Mix vigorously in one direction for 2-3 minutes until sticky and cohesive.
Place 1 teaspoon filling in center of wrapper. Dab water on edges.
Fold into triangle. Press to seal, pushing out air. Bring two bottom corners together, dab with water, press to seal into a "nurse's cap" shape.
Bring a large pot of water to boil. Cook wontons in batches, 3-4 minutes until they float and filling is cooked.
Meanwhile, heat broth with soy sauce, salt, and white pepper. Add some blanched greens if desired.
Divide wontons into bowls (6-8 per serving). Ladle hot broth over. Garnish with scallions and a drizzle of sesame oil.
The broth should be clear and light, not heavy. It's the backdrop that lets the wontons shine.
Add thin egg noodles to the bowl. The Cantonese breakfast of champions.
Skip the broth. Toss cooked wontons in chili oil, soy, vinegar, and garlic. Sichuan style.
Deep fry at 350°F until golden. Serve with sweet and sour sauce.