Shrimp Pork Wontons Recipe

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Japanese    Mushrooms    Pork Appetizer Recipes    Pork Stew and Soups    Shrimp    Shrimp Appetizers   

 

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Shrimp Pork Wontons were 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 preparing and eating these tasty wonderful Shrimp Pork Wontons together.  Thank you Kim!

These wontons were easy to make and tasted so delicious!  The making of them was a little time consuming, but well worth the effort.  Give then a try.

 

Shrimp Pork Wontons   Kim Kono

 

Shrimp Pork Wontons Recipe:

Shrimp Pork Wontons Recipe

Prep Time: 30 minutes

Cook Time: 8 minutes

Yield: makes many wontons

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.

 

Instructions:

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.

Won Ton Ingredients    Mixing Won Ton Ingredients

 

Filling and Folding Wontons:

Unwrap wonton wrappers and keep covered with a moist cloth.

Making Won Tons1    Folding Won Tons2

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.

Folding Won Tons3    Folding Won Tons4

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.

Bring the top two (2) side corners of the triangle down and gently pull them together and press firmly.

Using your thumb, press the corners of the wonton wrapper together to seal.

Folding Won Tons5    Folding Won Tons

Place the completed wontons on parchment paper-lined baking sheets.  Repeat procedure with the remaining filling and wonton wrappers until completed.

Finished Won Tons

 

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.

Boiling Japanese Won Tons

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.

Frying Won Tons

 

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.

 

https://whatscookingamerica.net/JapaneseCooking/ShrimpPorkWonton.htm

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