Pork + shrimp wontons
We’re a biiiig wonton fam. We love them because they’re a great ~family bonding~ activity and also super versatile – have them in soup, dressed up with dipping sauce, or even fried (I haven’t tried this myself but my friends I’ve gifted wontons to have). We always have a stash of these in the freezer to pull out for an easy weekday lunch.
- 1 pound ground pork (can also use chicken or turkey)
- 1/4 pound shrimp, peeled, deveined, and chopped into small pieces
- 1/2 inch piece ginger, peeled and minced
- 2 scallions, thinly sliced and coarsely chopped
- 1 egg
- 1/4 tsp white pepper powder
- 1 tbsp shaoxing cooking
- 1 tbsp oil
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- salt to taste
- 1 package wonton wrappers (we use medium thick for this fold)
- Black vinegar
- Soy sauce
- Chili oil
- Mix all the filling ingredients together. Scoop out ~1 tsp into a bowl and microwave for 20-30 seconds and taste test. Adjust seasoning to taste.
- Fold into wrapper – see here for how to fold!
- To cook the wontons, bring a large pot of water to a boil. When the water boils, bring to medium heat, add the wontons, and bring to a boil again. Add 1 cup of water and bring to another boil, let simmer for 5 minutes. Floating wontons are a sign that they’re cooked and ready to be served. Alternatively, you can steam the wontons for ~10 minutes.
- Serve with sauce of choice – I like to mix a 2:1:1 ratio of black vinegar, soy sauce, and chili oil.
Freezing wontons: I like to set them on a non-stick tray in the freezer. After they’ve frozen and set, I throw them into a Ziploc bag.
Quantity: These should make about 45-50 wontons, depending on how plump you make them.