Pork and Shrimp Wontons (Easy Traditional Recipe)
Wonton is translated literally as swallowed clouds, and upon tasting these Traditional Pork and Shrimp Wontons, you will understand why. The combination of shrimp and pork, which seems so unusual and would rarely, if ever, be seen in Western cooking, is perfect.
Equipment
Large mixing bowl
Parchment-lined baking sheet
Pastry brush
Large stockpot or pasta pot
Slotted spoon or spider strainer
Instant-read thermometer
Ingredients
12 ounces ground pork (minced pork) - minced pork, 340g
6 ounces shrimp - prawns, peeled and deveined, cut into 1/2 inch (1cm) dice, 170g
5 stalks green onions (scallions or green shallots) - scallions or green shallots, sliced thin- 3 tablespoons fresh water chestnuts - peeled and finely diced (30g jicama, finely diced)
1 teaspoon ginger - fresh ; minced, about 3g- 2 teaspoons sake
1 ½ tablespoons oyster sauce
1 ½ teaspoons soy sauce - regular or light soy sauce
1 teaspoon sesame oil- 1 ½ teaspoons white sugar
1 teaspoon salt - adjust to taste — the oyster sauce and soy sauce add significant saltiness
½ teaspoon white pepper
1 large egg- 1 package square wonton wrappers - about 40-50 sheets, preferably yellow egg wrappers
- 1-2 teaspoons sesame oil - for tossing cooked wontons
2 tablespoons water - for sealing wonton wrappers
Instructions
- Add the ground pork, diced shrimp, green onions, water chestnuts, ginger, sake, oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and egg to a large mixing bowl. Mix together with your hands until the filling is evenly combined and cohesive. Cover and refrigerate for at least 1 hour (or up to overnight) until firm.12 ounces ground pork (minced pork), 6 ounces shrimp, 5 stalks green onions (scallions or green shallots), 3 tablespoons fresh water chestnuts, 1 teaspoon ginger, 2 teaspoons sake, 1 1/2 tablespoons oyster sauce, 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 1/2 teaspoons white sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 large egg
- Line a baking sheet with parchment paper and set aside. Place a few wonton wrappers on a clean, flat work surface with one corner pointing toward you. Have a pastry brush and a small bowl of water ready. Brush the two edges of each wrapper closest to you with water. Place about 1 tablespoon of filling in the centre of each wrapper. Fold the top half down over the bottom to form a triangle, sealing the wet edges and pressing out any air bubbles with your fingers. Take the two side corners and fold them toward the centre of the wonton, overlapping slightly and pressing together to seal. Transfer to the prepared baking sheet. Repeat until you run out of filling — you should get about 40 wontons.1 package square wonton wrappers, 2 tablespoons water
- Bring a large stockpot of well-salted water to a rolling boil. Cook the wontons in batches of 8-10, ensuring the water returns to a boil quickly between batches. After about 5 minutes, when the wontons float and you can see the pink of the shrimp through the wrapper, remove them with a slotted spoon or spider strainer to a large bowl. Drizzle with sesame oil and toss gently to coat. For frozen wontons, add 2 extra minutes and check the internal temperature reaches 160°F (71°C).1-2 teaspoons sesame oil
Notes
Storage: Cooked wontons keep in an airtight container in the fridge for up to 3 days. Reheat by dropping back into simmering water for 1-2 minutes. Avoid the microwave, which makes wrappers gummy.
Freezing: Freeze uncooked wontons in a single layer on a parchment-lined baking sheet until solid, then transfer to a zip-lock bag. Keeps for up to 2 months. Cook from frozen in boiling water, adding 2 extra minutes to cook time. Check the internal temperature reaches 160°F / 71°C.
Make-Ahead: The filling improves overnight in the fridge — the flavours meld and it firms up, making folding much easier the next day.
Substitutions: If you cannot find water chestnuts, jicama (finely diced) gives a similar mild crunch. Dry sherry or Chinese rice wine (Shaoxing) can replace sake. For an all-pork version, increase ground pork to 1 pound (450g) and add an extra teaspoon of sesame oil.
Pro Tip: Cut the shrimp into half-inch pieces rather than mincing fine — this preserves distinct chunks of shrimp in each bite and prevents the filling from turning into a uniform paste.
Serving Suggestions: Serve in a light chicken broth with sliced scallions and sesame oil for classic wonton soup. Alternatively, toss with a soy-vinegar dipping sauce (equal parts light soy sauce and chicken stock, a splash of rice vinegar, a pinch of sugar and white pepper, and sliced scallions) or coat with Sichuan chilli oil.
Nutrition
Serving: 1servingCalories: 651kcalCarbohydrates: 71gProtein: 36gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 186mgSodium: 1655mgPotassium: 539mgFiber: 3gSugar: 2gVitamin A: 239IUVitamin C: 4mgCalcium: 115mgIron: 5mg
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