Cantonese Pork and Shrimp Wontons
Cantonese Pork and Shrimp Wontons
Ingredients
For the Wonton Filling
- 1 pound ground pork, fresh ground preferred
- 1/2 pound shrimp, diced
- 3 green onions, stalks, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon water
- 1/2 tablespoon granulated sugar
- 1 teaspoon chicken powder
- 1 dash salt, to taste
- 1 dash white pepper, to taste
For Assembly and Cooking
- 1 package wonton wrappers, square or round
- 1/4 cup corn starch, for freezing, as needed
- 1/4 cup water, for sealing wontons, as needed
Instructions
- 1
In a large mixing bowl, combine the ground pork, diced shrimp, thinly sliced green onions, sesame oil, soy sauce, oyster sauce, Shaoxing wine, water, granulated sugar, chicken powder, salt, and white pepper.
⏱️ 5 min
- 2
Wearing a clean glove, mix all the ingredients thoroughly. It is crucial to mix in one consistent direction (e.g., clockwise) until the mixture becomes sticky and well combined. This helps develop the texture of the filling.
⏱️ 10 min
- 3
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper.
⏱️ 5 min - 4
Fold the wrapper into your desired wonton shape (e.g., triangle, purse, or traditional wonton fold), pressing firmly to seal the edges and ensure no air is trapped inside. Repeat with the remaining filling and wrappers.
⏱️ 10 min
- 5
To cook immediately: Bring a large pot of water to a rolling boil. Carefully drop the wontons into the boiling water, making sure not to overcrowd the pot. Cook until the wontons float to the surface and the filling is cooked through, about 3-5 minutes.
⏱️ 5 min•🌡️ 212
- 6
To freeze for later: Lightly toss the raw wontons in corn starch to prevent them from sticking together. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer bag for long-term storage. Cook from frozen in boiling water until they float and are cooked through.
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Pork and Shrimp Wontons
For the Wonton Filling
- 1 pound ground pork, fresh ground preferred
- 1/2 pound shrimp, diced
- 3 green onions, stalks, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon water
- 1/2 tablespoon granulated sugar
- 1 teaspoon chicken powder
- 1 dash salt, to taste
- 1 dash white pepper, to taste
For Assembly and Cooking
- 1 package wonton wrappers, square or round
- 1/4 cup corn starch, for freezing, as needed
- 1/4 cup water, for sealing wontons, as needed
Instructions
- 1
In a large mixing bowl, combine the ground pork, diced shrimp, thinly sliced green onions, sesame oil, soy sauce, oyster sauce, Shaoxing wine, water, granulated sugar, chicken powder, salt, and white pepper.
⏱️ 5 min - 2
Wearing a clean glove, mix all the ingredients thoroughly. It is crucial to mix in one consistent direction (e.g., clockwise) until the mixture becomes sticky and well combined. This helps develop the texture of the filling.
⏱️ 10 min - 3
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper.
⏱️ 5 min - 4
Fold the wrapper into your desired wonton shape (e.g., triangle, purse, or traditional wonton fold), pressing firmly to seal the edges and ensure no air is trapped inside. Repeat with the remaining filling and wrappers.
⏱️ 10 min - 5
To cook immediately: Bring a large pot of water to a rolling boil. Carefully drop the wontons into the boiling water, making sure not to overcrowd the pot. Cook until the wontons float to the surface and the filling is cooked through, about 3-5 minutes.
⏱️ 5 min•🌡️ 212 - 6
To freeze for later: Lightly toss the raw wontons in corn starch to prevent them from sticking together. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer bag for long-term storage. Cook from frozen in boiling water until they float and are cooked through.