At the table
Use a spoon to lift the delicate wontons with a little broth. Let them cool and chew gently; do not swallow a spoonful whole.
Ask about shrimp, the broth and the finishing fat. This version contains pork, shrimp and wheat; wrappers or stock may add egg or soy.
Dried shrimp may replace fresh shrimp, and bone broth may replace chicken broth. These are alternatives, not extra ingredients required together.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Dried shrimp may replace fresh shrimp, and bone broth may replace chicken broth. These are alternatives, not extra ingredients required together.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory chicken broth, pork and shrimp, a salty pickled-mustard accent and pork-fat aroma.
- Chili heat
- Texture
- Very thin slippery wrappers around tiny tender fillings, in liquid broth.
- How it’s made
- Mince pork hind leg, peeled shrimp and zha cai; work with salt and a little water until sticky. Fold tiny portions in very thin wheat wonton wrappers into cat-ear shapes, cook through in chicken broth and finish the bowl with rendered pork caul fat.
Dried shrimp may replace fresh shrimp, and bone broth may replace chicken broth. These are alternatives, not extra ingredients required together.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Anhui.
About this regional connection
Anhui: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有江毛水饺吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Jiangmao small wontons
Jiangmao belongs to Anqing’s small-wonton tradition. Thin hand-worked wrappers and small fillings give the soup its light, slippery character, while pork fat adds fragrance.