Identify a mystery green herb in Chinese wontons
October 31, 2024 2:17 PM Subscribe
What's a strong-tasting green herb that might be chopped into pork filling for wontons in NYC Chinatown?
Once upon a time, I had some unlabeled frozen wontons from my mother's freezer... they were part of a delivery from NYC Chinatown, that's all she remembers. It was pork mixed with some kind of green herb that tasted a little sweet and surprisingly strong/distinctive -- I'm trying to figure out what that flavor might have been?
I'm pretty sure it's not cilantro, basil, lemongrass, jiucai (garlic chives), or jicai (shepherd's purse). Looks vaguely similar to chopped jiucai or jicai, though.
Once upon a time, I had some unlabeled frozen wontons from my mother's freezer... they were part of a delivery from NYC Chinatown, that's all she remembers. It was pork mixed with some kind of green herb that tasted a little sweet and surprisingly strong/distinctive -- I'm trying to figure out what that flavor might have been?
I'm pretty sure it's not cilantro, basil, lemongrass, jiucai (garlic chives), or jicai (shepherd's purse). Looks vaguely similar to chopped jiucai or jicai, though.
Was it aromatic like a flower or oniony?
posted by St. Peepsburg at 2:42 PM on October 31
posted by St. Peepsburg at 2:42 PM on October 31
Best answer: Sweet/strong suggests chrysanthemum leaf as a possibility?
posted by away for regrooving at 2:46 PM on October 31
posted by away for regrooving at 2:46 PM on October 31
Yesterday, I happened to see some frozen dumplings with shepherd's purse, which I was unfamiliar with. The taste is described as "a mild mustard/peppery taste. "
posted by ShooBoo at 3:12 PM on October 31
posted by ShooBoo at 3:12 PM on October 31
Pork and scallion is a classic takeout dumpling combination.
posted by Hypatia at 3:45 PM on October 31 [1 favorite]
posted by Hypatia at 3:45 PM on October 31 [1 favorite]
Response by poster: It's not shepherd's purse (jicai), water spinach (kongxin cai), or scallion, as I've eaten those before and the taste was different. Nor amaranth (xiancai).
I didn't think to smell it, unfortunately, since it was pre-mixed and then cooked in a wonton.
I have never tried chrysanthemum leaf or shiso, so those are contenders to do more hand-on (tongue-on?) research into!
posted by serelliya at 3:45 PM on October 31
I didn't think to smell it, unfortunately, since it was pre-mixed and then cooked in a wonton.
I have never tried chrysanthemum leaf or shiso, so those are contenders to do more hand-on (tongue-on?) research into!
posted by serelliya at 3:45 PM on October 31
A little sweet and strong makes me think of fennel. The green, herby part is used in dumplings rather than the white bulb. It's definitely sweet, strong and distinctive, but also quite recognizable.
Dill is also a possibility though not really sweet.
posted by ssg at 4:35 PM on October 31
Dill is also a possibility though not really sweet.
posted by ssg at 4:35 PM on October 31
Could have been minced snow pea vines, or minced fava greens. Legume greens have a definite tinge of sweetness a lot of the time. But definitely go try shiso, it’s one of my favorite herbs.
posted by Mizu at 5:59 PM on October 31
posted by Mizu at 5:59 PM on October 31
Came to suggest jiucai or leeks but sounds like you’ve covered those.
posted by aspersioncast at 8:20 PM on October 31
posted by aspersioncast at 8:20 PM on October 31
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posted by phunniemee at 2:18 PM on October 31 [1 favorite]