Tuesday, October 24, 2017

Classic Pork & Shrimp Wontons

Guys!! I made wontons from scratch and they are so good! Totally worth the prep and you can freeze these to enjoy in a pinch later. Seriously adulting here making more savory things!

Classic Pork & Shrimp Wontons 
recipe adapted from Angel Wong's Kitchen
makes about 60 wontons
1 package thin wonton wrappers
0.6 lb. ground pork
2 Tbsp tapioca flour
2 Tbsp water
2 1/2 Tbsp sesame oil
1 tsp kosher salt* added a little less than 1 tsp
1 1/2 cup napa, chopped
(+ 1 tsp. kosher salt; + tsp. sesame oil)
8 shiitake mushrooms, chopped
(+ 1 tsp. sesame oil)
12 shrimp, cut into small pieces
1 bunch green onions, chopped
Prep the following and mix everything together.
  • Napa: Chop and let sit in kosher salt for 30 - 45 minutes. Drain then toss in sesame oil before adding it to wonton filling mixture.
  • Shrimp: If using frozen - defrost, peel, de-vein, butterfly and cut into small pieces.
  • Shiitake Mushrooms: If using dried shiitake mushrooms - reconstitute the mushrooms for approx. 15 minutes in hot/warm water, chop, then toss in sesame oil before adding to the wonton filling mixture. If using fresh - be sure to squeeze out excess water before adding to mixture. 
To cook, boil wontons for 4-6 minutes.

Chunky cut filling ready to go
To wrap: place a dollop of filling in center of wrapper
Lightly water top half of the square wrapper and fold in half to seal filling in. Gently press to squeeze out any air pockets. Meet bottom two corners of wrapper and press firmly to form. 
To freeze: spread them out on a sheet pan and freeze before transferring to large ziploc bag
To cook: boil for 4-6 minutes until filling is cooked thorough :)
Spicy Chili Sauce 
2 Tbsp soy sauce
1 1/2 tsp cane sugar
1 garlic clove, minced
1 1/2 tsp Chinkiang Vinegar/ Chinese Black Vinegar
1/2 Tbsp - 1 Tbsp Chili Garlic Sauce (to taste)
1/2 tsp - 1 tsp chili oil (to taste)
sesame oil, drizzle
green onions, chopped
sesame seeds, for garnish
On low heat, stir soy sauce, cane sugar and minced garlic until sugar dissolves. Remove from heat and mix with remaining ingredients. 

Toss with boiled wontons and enjoy!

Absolute perfection

Taste: 5 stars out of 5
Texture: 5 stars out of 5

Update: I made slight adjustments to this recipe for some turkey wontons the following week. Must I add, they were equally tasty!

Here's a clearer breakdown on one of the many ways you can fold wontons:

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