Prep Time:
45 mins
Cook Time:
5 mins
Total Time:
50 mins
Servings:
8
Yield:
48 wontons
Ingredients
Directions
Put shrimp in a food processor and pulse until very finely diced (it should be smooth but not puréed). Transfer to a large mixing bowl and add ground pork.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
Add sesame oil, seasoning sauce, thin soy sauce, rice wine, salt, cornstarch, sugar, white pepper, and beaten egg to the bowl. Mix well using a spatula or massage the mixture with your hands until all the liquid disappears (Mom’s secret to a moist, flavorful filling). Transfer filling to a medium bowl.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
Prepare a wonton-folding station with a large cutting board or silicon mat, a small bowl of water, the bowl of filling, the wonton wrappers (lightly covered with a moist paper towel to keep them from drying out), and a large plate sprinkled with flour (to hold the folded wontons).
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
Place a wonton wrapper flat on the cutting board and put about 1 ½ teaspoons filling in the center. Dab a finger in water and wet the edges of half the wrapper. Fold the wonton in half, making a half moon shape.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
With the flat side of the wonton facing the bottom of your cutting board, dab water onto one of the wonton’s corners and bring both corners to overlap in the center. Pinch them together to seal and make a gold ingot shape (historical currency in Imperial China). It will look like a little boat with upward sides and a flat bottom.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
Repeat with the rest of the wonton wrappers and filling. To cook wontons, bring a large pot of water to a rolling boil over medium-high heat. Cook wontons in batches, 8 to 10 at a time, until they float to the top, 3 to 4 minutes.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
To freeze the wontons to cook later, put them on a parchment-lined sheet pan after you fold them and pop them into your icebox. Once frozen, they’ll keep in a zip-top bag for up to 3 months. To cook frozen wontons, boil them for 5 to 7 minutes or until they float to the top.
Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Breanna Ghazali
Nutrition Facts (per serving)
476
Calories
19g
Fat
35g
Carbs
36g
Protein
