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This recipe was shared with me by Kim Kono of Portland, Oregon. Kim tutored my daughter, Nancy
Hartman, and myself in the art of making and folding wontons. She was
very patient with us. We had a lot of fun and enjoyed some wonderful
wontons together. Thank you Kim!
Shrimp Pork Wontons
Recipe Type:
Pork,
Shrimp,
Mushrooms,
Wontons
Yields: makes many wontons
Prep time: 30 min
Cook time: 8 min
Ingredients:
1 pound (16 ounces)
shrimp, shelled, deveined, and finely chopped
1/2 pound (8 ounces) lean ground pork
1/2 cup finely chopped scallions (green onions), both white and green parts
1 can water chestnuts, drained and finely chopped
1 cup chopped fresh Shitake mushrooms or 10 dried Shitake mushrooms*
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons soy sauce
1 to 2 tablespoons minced fresh ginger root
1 tablespoon peanut oil
2 packages (14-ounces each) wonton wrappers**
Chicken broth
* If using dried
mushrooms, place mushrooms in a small heatproof bowl and cover with
boiling water. Let stand for 15 minutes. Drain and squeeze excess liquid
from mushrooms. Trim and discard stems. Finely chop mushrooms.
** Available in the
refrigerated or frozen foods sections of Asian specialty grocers or better supermarkets.
Preparation:
In a large bowl, add the shrimp, ground pork, green onions, water chestnuts, mushrooms, salt, sugar, cornstarch,
white pepper, soy sauce, ginger root, and peanut oil. Using your hands, combine all the ingredients; set aside.
Filling makes enough for a large amount of wontons.
Filling and Folding Wontons:
Unwrap wonton wrappers and keep covered with a moist cloth.
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Fill wontons one at a time. Lay one wonton wrapper in front of you so it forms a diamond shape. |
Place about 1 teaspoon pork/shrimp filling and place a little off-center on the wrapper. |
Using your finger, moisten the lower two edges of the wrapper with water. |
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Fold the wrapper in half diagonally so that it completely encases the filling and
forms a triangle. Using your finger, work out any air between the wrapper and the filling |
Press your finger on top of the wrapper edges to seal the two pieces together. |
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Bring the top two (2) side corners of the triangle down and gently pull them together and press firmly. |
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Using your thumb, press the corners of the wonton wrapper together to seal. |
Place the completed wontons on parchment paper-lined baking sheets. Repeat procedure with the remaining filling and wonton wrappers until completed. |
How To Cook Wontons:
Boiling Wontons: To cook, add the wontons to a large pot of boiling water or chicken stock, making sure there is enough room for them to move
about freely. Let the wontons boil for approximately 5 to 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
Deep-frying wontons: Heat about 2 inches of vegetable oil to 360 degrees F. Add wontons in small batches and fry, turning occasionally,
approximately 2 to 3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Freezing uncooked wontons: To freeze uncooked wontons, lay them on a baking sheet so they don't touch and put the baking sheet
in the freezer until the wontons are frozen solid. Once frozen, the wontons can be transferred to a freezer bag for storage.
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