Shrimp & Pork Wontons

Shrimp & Pork Wontons

Shrimp & Pork Wontons

September 20, 2018
: 3 dozen

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Ingredients
  • 5 ounces raw shrimp—shelled, deveined and chopped
  • 1/4 pound fatty ground pork
  • 2 ounces Napa cabbage, finely chopped (3/4 cup)
  • 1 ounce prosciutto, minced
  • 1 ounce cod, finely chopped
  • 2 green onions, finely chopped
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons Shaoxing wine (Chinese rice wine)
  • 2 teaspoons canola oil
  • 2 teaspoons cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon Asian fish sauce
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon toasted sesame oil
  • 36 wonton wrappers
  • Chili oil, for dipping
Directions
  • Step 1 In a large bowl, mix all of the ingredients except the wonton wrappers and chili oil.
  • Step 2 Line 2 baking sheets with parchment paper.
  • Step 3 Lay out 4 wonton wrappers on a work surface.
  • Step 4 Keep the rest covered.
  • Step 5 Place a rounded 1/2 teaspoon of filling in the center of each wrapper.
  • Step 6 Dampen the edges with water and fold corner to corner to form a triangle.
  • Step 7 Press out the air and seal the edges. (Dampen the 2 points farthest from each other and pinch them together if you want to form a hat, or tortellini, shape.)
  • Step 8 Place the wontons on the prepared sheets and cover with a towel.
  • Step 9 Repeat with the remaining wrappers and filling.
  • Step 10 In a large saucepan of boiling water, cook the wontons in 3 batches until just tender and the filling is cooked through, about 5 minutes.
  • Step 11 Serve hot with chili oil.

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