Shrimp and Pork Wontons

Method9 steps

1. 1

   Step 1: In a large bowl, mix all 2 lb peeled chopped shrimp, 2 lb ground pork and the finely chopped bunch of green onions (1 bunch) until evenly combined.

   Uses 2 lb shrimp, peeled and chopped · 2 lb ground pork, fatty pork preferred · 1 bunch green onions, finely chopped

2. 2

   Step 2: Add the 2 tbsp cornstarch, 1 tsp salt, 2 tsp white pepper, 2 tbsp sesame oil and 2 tbsp oyster sauce to the mixed shrimp/pork filling. Mix thoroughly.

   Uses Raw shrimp, pork and green-onion mixture · 2 tbsp cornstarch · 1 tsp salt · 2 tsp white pepper · 2 tbsp sesame oil · 2 tbsp oyster sauce

3. 3

   Step 3: Cover the seasoned filling and refrigerate it for 15 minutes.

   Chill wonton filling · 15 minUses Seasoned raw shrimp-and-pork filling

4. 4

   Step 4: While the filling chills, set out the 150 thin square wrappers, a small bowl of water for sealing, and a tray for finished wontons. Keep the wrappers covered so they do not dry out.

   Uses 150 thin square wonton wrappers · Water in the sealing bowl

5. 5

   Step 5: Take the chilled filling out of the refrigerator. For each wonton, lay out one wrapper and put about 1–2 tsp of the chilled filling in its center. Work with manageable amounts and keep the remaining raw filling refrigerated.

   Uses One wrapper from the folding station · About 1–2 tsp chilled filling per wrapper

6. 6

   Step 6: Moisten the filled wrapper edges with sealing water, fold diagonally into a triangle and press out trapped air while sealing. Moisten one bottom corner, bring the two bottom corners together and press firmly. Repeat with the actual remaining wrappers and filling; leave the finished wontons separate on the tray. If wrappers run out, keep any excess raw filling chilled for the optional patty step.

   Uses Wrapper with chilled shrimp-and-pork filling · Water for moistening wrapper edges

7. 7

   Step 7: Reserve the wontons you will cook now. Put the rest in one layer on a tray without touching and place the tray in the freezer until firm enough to separate, about 30 minutes as a guide. Transfer those firm raw wontons to a freezer bag and keep frozen for the source up to 2 months. If cooking fresh later today, keep raw wrapped wontons covered in the refrigerator for the source up to 3 hours, then cook or freeze them.

   Uses Actual wrapped raw wontons to reserve or freeze

8. 8

   Step 8: Bring a large pot of water to a boil. Cook only the fresh wontons you want now in uncrowded batches, using about 3 minutes as the source guide, until the wrappers are tender and filling reaches at least 165°F (74°C). Frozen wontons can go in without thawing and need longer; use the same tender-wrapper and 165°F filling endpoints. Drain and serve hot, plain dry-style.

   Boil fresh wontons · 3 minUses Selected fresh wrapped wontons · Selected frozen wontons, if using that route instead · Water in the boiling pot

9. 9

   Step 9: If you have extra filling after the wrappers are used, form that chilled raw filling into small patties. Cook in a nonstick pan over medium heat until golden on both sides and at least 165°F (74°C) in the centers; do not taste raw filling.

   Uses Actual leftover chilled shrimp-and-pork filling, if any