Pork and Shrimp Filled Wontons
This is my pork and shrimp filled wonton recipe. Make your chicken stock in advance to save some time. Wontons are quite simple to make, but they do take time to wrap and fold! 😅
What I've learned from my mom is that patience is key to making wontons. And as much as you may have want to stuff that yummy filling into those wontons, do not overfill those babies - or the wrapper will break during the wrapping or cooking process!
Ingredients for filling:
250 gr of medium fat ground pork
3 shitake mushrooms, soaked for 6 hrs and diced finely
1/2 carrot, diced finely
2 water chestnuts diced finely (optional)
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp salt
1 tsp sugar
2 tsp fresh ground pepper
1 tbsp mirin
1 tsp sesame oil
Additional ingredients:
10-12 large shrimp, cut in quarters
1 egg, egg yolk is for the filling, egg white is used to brush onto the edge of the wrappers
1 package (250 gr) wonton wrappers found at most Asian supermarkets
Mix everything in the "ingredients for filling" section + the egg yolk in a medium-size bowl. Place in fridge and marinate for 30 min. I like to keep the shrimp separate and make sure I place one piece in each wonton :)
Place the egg white in a small bowl and the shrimp in another bowl. Take your pork filling out and now you're ready to wrap!
What I've learned from my mom is that patience is key to making wontons. And as much as you may have want to stuff that yummy filling into those wontons, do not overfill those babies - or the wrapper will break during the wrapping or cooking process!
Ingredients for filling:
250 gr of medium fat ground pork
3 shitake mushrooms, soaked for 6 hrs and diced finely
1/2 carrot, diced finely
2 water chestnuts diced finely (optional)
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp salt
1 tsp sugar
2 tsp fresh ground pepper
1 tbsp mirin
1 tsp sesame oil
Additional ingredients:
10-12 large shrimp, cut in quarters
1 egg, egg yolk is for the filling, egg white is used to brush onto the edge of the wrappers
1 package (250 gr) wonton wrappers found at most Asian supermarkets
Mix everything in the "ingredients for filling" section + the egg yolk in a medium-size bowl. Place in fridge and marinate for 30 min. I like to keep the shrimp separate and make sure I place one piece in each wonton :)
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| Place 1 tsp of pork filling and 1 piece of shrimp on the wrapper (do not overfill or the wonton will break!) |
I like to fold them into a triangle pocket and then gently bring the length side tips together. Make sure to apply some egg white to the bottom V- edge before folding into a triangle and the tip to "glue" the wonton together.
Again, the above 1-min video details various ways perfectly!
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| Fold them into a triangle pocket using egg white to "glue the sides" |
I always cook a couple of wontons in boiling water for 5-6 min and have a taste to see if more soy sauce or salt is needed. Adjust taste accordingly and then you know your wontons will be perfection when served!
Always cook your wontons in water (not the soup itself) as the wrapper is starchy like pasta and the liquid is not suitable to drink. When cooking them, do so in smaller batches so that they don't stick together in the pot. For a medium-size (3-quart) pot filled 2/3s of the way, I cook about 15 at a time.
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| Fold them into a triangle pocket and then gently bring the length side tips together |
Heat up your soup, add some veggies like diced napa cabbage and Shanghai bak choy and serve in a large bowl with egg noodles or wide rice noodles ("ho fun"). Place the 5-6 wontons on the bowl and your dinner is ready.
Wrapped but uncooked wontons freeze well, place uncooked pieces in a freezer bag and store for up to 3 months.
Wrapped but uncooked wontons freeze well, place uncooked pieces in a freezer bag and store for up to 3 months.
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| Cook wontons in boiling water for 5-6min |
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| Serve with veggies like napa cabbage and bak choy in soup |
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| Wonton wrapped in a "scrunched up" fashion |
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| Uncooked wontons stored in a freezer bag |
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