From Turning Red · 2022 · Reconstructed
Jin's Wontons
Serve when
Serve them the second they float — Jin's dinner-table wontons, boiled to translucent and ladled straight into the bowl.
In the movie
Theatrical
- ~00:09:29 Mei's father Jin cooks the family dinner in a quiet, loving montage — mincing vegetables with a cleaver, tossing a wok, and boiling a batch of wontons whose skins go translucent and plump around the filling.
Jin's dinner-table wontons open the film's quietest, most affectionate food scene — a wordless montage of him mincing, tossing, and boiling while Mei comes home from school. It's a different register of care than Ming's exacting congee: Jin cooks like someone who finds it relaxing, not exacting, and the translucent skins going glossy in the pot are the film's gentlest image of a parent feeding a kid.
Ingredients
- For the broth:
Method
- Mix the pork, cabbage, scallion, ginger, soy sauce, sesame oil, and white pepper into a smooth, sticky filling.
- Spoon a small amount into the centre of each wrapper, wet two edges, and fold into a tight triangle or purse — less filling than a dumpling, so they stay delicate.
- Bring the stock to a simmer with a few slices of ginger.
- Drop the wontons into a separate pot of boiling water and cook until the skins turn translucent and they float to the top, 3-4 minutes.
- Ladle the hot broth into bowls, add the drained wontons, and top with sliced scallion.