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, finely chopped (save some for garnish)
- 1 pkg wonton wrappers (46 wrappers)
- Green onions chopped for garnish
- White pepper for taste
- 2 Tbsp. sake
- 2 Tbsp. corn starch
- 1 tsp. sesame oil
- 2 tsp. sugar
- 1 tsp. salt
- Freshly ground black pepper
- 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.