Pork And Shrimp Won Tons Recipes

SHRIMP AND PORK WONTON SOUP

Steps:

• Gather all the ingredients.
• To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
• Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
• To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
• Chop cilantro and set aside to serve with the soup.
• Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
• In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
• Add all the wonton seasoning ingredients to the mixture and mix well.
• While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it's easier to work with. Use your finger to moisten the edges of the wrapper with water.
• When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
• Wet the portion where the sides meet. Pinch to close and seal.
• Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

PORK AND SHRIMP WON TONS

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.