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Cantonese pork and shrimp wontons
These Cantonese pork and shrimp wontons are perfect to celebrate the winter solstice.
YIELDS
4
TO
6
Ingredients
- 1 pack square shaped wonton wrappers
- 2 tablespoons finely grated ginger
- 1 cup finely chopped shrimp, raw and peeled
- 3/4 cup ground pork
- 1/4 cup ground pork fat
- 1/4 waterchestnut, finely chopped
- 1/4 rehydrated Woodear mushroom slivers
- 4 tablespoons scallion, finely chopped
- 1 tablesoon sesame oil
- 2 teaspoons white pepper, ground
- 1 tablespoon salt
- 2 tablespoons soy sauce
Directions
- Mix everything in a bowl until a sausage mix appears.
- Place the mix back into the fridge to marinate for at least three hours.
- Start a large pot of water halfway and place it on medium heat.
- While you are waiting for your water to boil we can begin to make wontons.
- Place a small spoonful of filling into the center of each wrapper and fold it in half into triangles. Bring the two ends and tips of the triangle's longer points together as if they are crossing arms. Pinch and seal.
- Once the water is boiling and you've built around six dumplings, turn the heat to high and drop in your dumplings.
- Boil until the dumplings are floating for around three to four minutes. Take out with a slotted spoon into plates or bowls. Enjoy!
