My daughter has been sick since Monday after school. So I decided to make these wontons for my family.
Wontons are served differently in various part of China. For example, in the Canton area, it’s famous for wontons to be served with noodle and enjoyed as a comfort food. For those of you who love spicy food, Chinese restaurants often have spicy wonton in a red chili sauce on the menu. Last but not least, deep fried wonton and wonton skins are favorites everywhere. What’s your favorite way to enjoy wonton?
Have a wonderful Wednesday!
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- 22 shrimp (divined and finely chopped)
- ½ lb ground pork
- 2 shiitake mushrooms (finely chopped)
- 4 green onions/scallions (finely chopped)
- 1 package wonton wrappers (1 pkg = 46 wrappers)
- Green onion/scallion (chopped to garnish)
- White pepper (to taste)
- 2 Tbsp sake
- 2 Tbsp potato/corn starch
- 1 tsp sesame oil
- 2 tsp granulated sugar
- 1 tsp Kosher salt
- Freshly ground black pepper
- 6 cups low sodium chicken stock
- 1½ Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 tsp Kosher salt
- ½ tsp White pepper (to taste)
Gather all the ingredients.
- In a large bowl, combine shrimp, pork, shiitake mushroom, and green onion. In a small bowl, combine all the ingredients for Seasonings and mix well.
- Add the Seasonings in the large bowl and mix well with hands. Set aside.
- In a large saucepan or pot, combine all the ingredients for the Soup and bring it to a boil. Turn off the heat and set aside.
- While making soup, start wrapping the filling with wonton wrappers (See How To Wrap A Wonton).
- After wrapping Wontons, re-heat the soup. Place 5-10 stuffed wontons in simmering soup (depending on how big your pot is – the key is not to overcrowd the pot). Cook 5 minutes, or until wontons are tender and translucent. Remove from heat and transfer to a serving bowl. Continue the rest of wontons. When you are done with cooking, pour some soup and garnish with green onions.
- If you have leftover filling, make small flat balls and pan fry them, just like a mini burger. You can keep them in freezer for a snack/dinner on another occasion.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.