Ming-Na Wen's recipe for 'Popo's Wontons' is as good as gold in her family

Wontons hold a special place in my heart. Sitting around our kitchen table making wontons is something I loved doing with my mother as a child. Time was scarce, so the chance to make wontons with her became special mother-daughter moments for us.

She always had all the fillings ready to go — my favorite was and still is pork, shrimp and vegetables. I’d carefully scoop a bit of filling onto the wonton wrapper and do my best to fold it as neatly as possible. Years later, I’ve continued the tradition with my own children, and together as a family we make Popo’s wontons (“Popo” is the Chinese word for “maternal grandmother”).

Just as it was for my mother and me, making wontons gives me and my kids the opportunity to escape the chaos of daily life and bond while we fold 34 together. It also gives me the chance to share more about our heritage. For example, the Chinese revere wealth (like most people!).

Wontons are a symbol for gold — when folding, your goal is to create a wonton shaped like a Chinese gold ingot. I suppose that’s one way of getting rich. My kids thought it was the silliest, most fun thing to eat “gold.” Popo’s Wontons Servings: Makes about 60 Ingredients 1 (3-inch) nob peeled ginger, minced ½ pound large (31 to 40) raw shrimp, shelled and deveined 2 tablespoons cornstarch, divided 2 teaspoons kosher salt, divided 1 pound frozen shepherd’s purse, defrosted (or 2 bunches fresh watercress) 2 tablespoons light soy sauce 1 tablespoon vegetable oil ½ teaspoon ground white pepper 1 pound ground meat (pork, turkey or chicken) 1 large egg 2 (12-ounce) packages square, thin wonton wrappers (you won’t use them all) Directions In a small bowl, soak the ginger in ¼ cup of water for 15 minutes.

Drain them and place in a medium bowl with 1 tablespoon of the cornstarch, massaging it gently into the shrimp to further clean them. Rinse the shrimp again with clean, cold water. Drain them, then toss with ½ teaspoon of the salt.

Rinse the defrosted shepherd’s purse with cold water, then squeeze out the excess water. Finely chop the greens, then toss them with ½ teaspoon of the salt. (If using watercress, boil 2 bunches for 3 minutes, then drain and rinse with cold water.