Yen Can Cook: Pork & Shrimp Wonton

Wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. Wontons are made by placing a filling (meat, seafood or vegetables) in a wrapper (a dough skin made of flour, egg, water, and salt), then seal it into the desired shape by compressing the wrapper’s edges together with the fingers. The cooking methods are vary depends on the different provinces in China including baking, boiling, frying, simmering, or steaming.

There’s all sorts of ingredients that you can use as the filling of the wonton. Pork, shrimp, beef, cabbage, spinach, bamboo shoots, scallops, mushrooms…. anything that you want. The most common filling is ground pork and shrimp which I’m going to share my recipe today.

 

Ingredients (Serve: 3-4)

Wonton Filling

200g minced pork (lean 70% fat 30%)

100g minced shrimp, shelled, deveined and roughly chopped

3 green onions, finely chopped

20g jicama, peeled and roughly chopped

1 inch ginger, grated

1 tablespoon light soy sauce

1/2 tablespoon cooking wine/sake

1 egg white

1 teaspoon sesame oil

1 teaspoon salt

A dash of white pepper

 

Other ingredients

1 packet wonton wrapper

Soup to serve the wonton

Vegetables

Flour for dusting

Water

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Step 1: In a large bowl, mix all the filing ingredient. Stir in one direction until the mixture becomes sticky and you get a paste texture.

 

Step 2: Scoop around 1 teaspoon of filling (Step 1), place in the center of the wrapper. Use your finger to moisten the edges of the wrapper with water. Fold the wrapper in half to create a rectangular shape then fold the sides inward to the center so that they overlap. Wet the portion where the sides meet. Press to close and seal with wet the portion where the sides meet.

 

Step 3: Place the wonton on a plate with a layer of thin plain flour on it. Repeat with remaining wonton wrappers and filling.

Step 4: Boil some water in pot; cook the wontosn over moderate heat for 3-4 minutes depending on the size of your wonton, stirring occasionally to avoid sticking.  When they float, cook for 2 minutes longer. Drain the wontons well.

Note: Do not overcrowd the pot by adding too many wontons in one go.

Step 5:  Serve the wontons (Step 4) in a hot broth with some vegetables. 

 

Note: You can deep-fry these wontons if you don’t like the soup version.

          You may make extra then freeze them in the fridge. How?

          Line a pan with parchment paper, lay out your filled wontons making sure

          they don’t touch, and freeze them on the pan. Once they’re frozen, transfer

          the wontons to a freezer bag. Those wontons can be cooked directly from

          frozen, just ad 1 to 2 minutes to the cooking time.

HAPPY COOKING!

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