Wontons

Method11 steps

1. 1

   Step 1: Chop the 2 pieces scallions into small pieces. Set aside most or all for the filling; optionally reserve a small portion separately for garnish.

   Uses 2 pieces scallions

2. 2

   Step 2: Cut the 12 oz pork shoulder into slices, then strips, then small bits with some chewiness rather than an excessively fine paste. Pat dry with paper towels instead of rinsing raw pork, and keep chilled while preparing the shrimp.

   Uses 12 oz pork shoulder

3. 3

   Step 3: Chop the 4 oz peeled, deveined shrimp (4 oz) into roughly fingernail-size pieces. Mix with only the shrimp’s 1 tsp cornstarch and 1 dash white pepper for 15–20 seconds until evenly coated.

   Uses 4 oz shrimp, peeled and deveined · 1 tsp cornstarch for shrimp · 1 dash white pepper for shrimp

4. 4

   Step 4: Mix the filling’s separate 2 tbsp cornstarch, 1 tsp salt, 1/2 tsp white pepper, 1 tsp sugar, 1 tbsp oyster sauce, measured 2 tbsp filling water and 1 tsp chicken bouillon to a uniform mixture. Add the prepared chopped pork and mix 30–45 seconds. Add 1 tbsp sesame oil and mix another 30 seconds.

   Uses 2 tbsp cornstarch for filling · 1 tsp salt · 1/2 tsp white pepper for filling · 1 tsp sugar · 1 tbsp oyster sauce · 2 tbsp water for filling · 1 tsp chicken bouillon · Chopped dry pork shoulder

5. 5

   Step 5: Put the coated shrimp and the filling portion of chopped scallions on the seasoned pork, but do not mix them together yet. Cover and refrigerate at 4°C/40°F or below for at least 30 minutes to let the filling absorb its marinade. An overnight refrigerated rest is optional; keep any longer wait within the freshness limits of the raw ingredients.

   Marinate filling · 30 minUses Coated chopped shrimp · Chopped scallions for filling (optional garnish held separately) · Seasoned pork filling

6. 6

   Step 6: Wet a spoon with a little separate handling water and mix the chilled pork, shrimp and filling scallions together for 30–60 seconds until even. Keep this raw filling cold while folding; do not taste it raw.

   Uses Separate water for wetting spoon and sealing wrappers, as needed · Chilled unmixed pork, shrimp and scallions

7. 7

   Step 7: Choose this folding method OR the alternative in the next step for each wonton. Place about 1 tsp of the mixed filling in the center of one wrapper. Dab the corners with separate sealing water, fold opposite corners into a right triangle, then bring its two 45-degree corners toward the 90-degree corner and pinch to fully enclose the filling. Repeat using as many wrappers as the filling allows; do not overfill. Keep formed raw wontons cold. Seal and freeze unused wrappers according to package guidance, and promptly refrigerate or freeze any unused raw filling.

   Uses 14 oz wonton wrappers (about 100 wrappers) · Mixed filling for selected triangle-fold route · Separate water for wetting spoon and sealing wrappers, as needed

8. 8

   Step 8: Alternative folding method: instead of the triangle method, form a ring with your thumb and index finger and drape one wrapper over it. Put about 1 tsp of mixed filling in the center; use a spoon to press the center gently into the opening, then pinch the top closed to seal. Repeat for the wontons you choose to fold this way. This uses the same wrapper/filling supplies, not a second batch. Keep raw wontons cold, and promptly chill or freeze unused filling and wrappers.

   Uses 14 oz wonton wrappers (about 100 wrappers) · Same mixed filling for selected alternative-fold route

9. 9

   Step 9: Optional freezing: skip this step if cooking the folded wontons immediately. Otherwise, lay raw wontons made by either folding method in one layer on a tray and freeze about 3–4 hours, until firm enough not to stick together, then transfer to a freezer bag. Before the fresh-wonton boiling route below, thaw frozen wontons in the refrigerator until softened; allow extra time as needed rather than thawing raw meat-filled wontons on the counter.

   Uses Triangle-folded raw wontons, if this route was selected · Alternative-folded raw wontons, if this route was selected

10. 10

    Step 10: Bring a separate pot of cooking water to a boil. Add fresh folded wontons, or refrigerator-thawed wontons from the optional freezing route, in batches without crowding; stir gently to prevent sticking. Keep high heat until the water returns to a boil, then lower to medium. Fresh or thawed wontons take about 4–5 minutes as a guide. If desired, add a little separate cold water when they float, then let the pot return to a boil. Floating is only a cue: continue until the wrappers are tender and the pork-shrimp filling is fully cooked, reaching 71°C/160°F at the center.

    Check fresh/thawed wontons after 4–5 minutes; filling must be cooked · 5 minUses Separate water for boiling wontons, as needed · Cold water during boiling, if needed · Fresh triangle-folded wontons, if selected · Fresh alternative-folded wontons, if selected · Refrigerator-thawed wontons, if frozen route was selected

11. 11

    Step 11: Lift the fully cooked wontons out of the water to stop cooking and serve. Add any separately reserved chopped scallion garnish if you kept some.

    Uses Fully boiled wontons · Optional separately reserved scallion garnish