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 add 1 to 2 minutes to the cooking time.
HAPPY COOKING!
Ooo, I actually fold my wonton differently from you. I fold them into triangles first before gathering up the sides. Next time I must try folding into rectangles first. Ginger is one thing I would have never thought of to put into my wonton filling….and I also didn’t know we can freeze wontons successfully.
Kris, there are many methods to fold a wonton and I would like to try your method too next time 🙂
Yeah, make a big batch and freeze it, they can save your life when run out of idea what to cook for dinner LOL
making good wonton is a skill and an art – and it’s a talent that you have! 🙂
Sean, you are always so kind~~ Actually I’m not good in art, haha!
So cute the way you wrap it. Look like gold ingots. I still haven’t tried making my own wanton.
PH, try to make one of these days and you’ll know the fun!
I love to eat wantons! Your gold ingots would still look like ingots if you fried them crispy!
TM, initially I wanted to fry some but since I’m in a rush to cook them for photography, so boil them is faster, hehe ^__^
wrapped dou so neat and nice le. You got the skill!
Mel, there are still a lot I need to learn to improve my cooking skills, ur mom is a good chef too, she want to “sao tou dai” mou? ^__*