Shrimp and Pork Wontons

Wonton’s are pretty simple if you aren’t too picky about having perfectly shaped packages. However, they are time consuming and if you are at all like me the rinse and repeat process will do your head in. But, they are soooo tasty.

Yesterday we made a big batch of wontons for wonton soup, then we made a few for frying.  Basically the difference is in the shape. Or at least with this batch. The fun thing with wontons is you can fill them with different kinds of yummy, yesterdays choice was shrimp and pork.  Sounds weird, but it tastes oh so good.

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Shrimp and Pork Wontons

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Soup wontons in the making.

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Ingredients

1kg Ground Pork

1/2 kg Peeled Shrimp/cocktail style Shrimp chopped finely or pureed with a hand mixer.

5 Spring Onions chopped

2 inches Lemon Grass chopped finely

2 TBS Black Sesame Seeds

1-2 TBS Fish Sauce

1 TBS Soya Sauce not mushroom soy.

1 TBS Rice Vinegar

Salt

1 Package Wonton Papers

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Directions

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First defrost your shrimps, assuming you are using frozen of course. In the mean time chop up your onions and lemon grass. When the shrimps are defrosted chop them finely or wizz them with a hand mixer. Then in a bowl mix the ground pork, shrimps, lemon grass, onion, sauces and sesame seeds.

Wonton's Step 1

Wonton Step 2

Wonton Step 3-finished product

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Now it’s time to fold and wrap your wontons. Lay your out your wontons on a cutting board and add a small teaspoon of the filling in the middle of each. Adjust the amount to fit the size of your wonton papers. Get yourself a glass of tap water for dipping your fingers. You are going to wet your fingers and brush the edges of the wonton papers with the water to create a seal.

For the soup wontons I make, you bring the opposite corners together and squeeze them together slightly twisting them to make a Hershey’s Kiss like shape. Be careful not to rip the paper and make sure you have it completely sealed.

Wontons Step 4-preparing for freezer bags.

You can now use them right away or freeze them for future use. To keep them from sticking together in the freezer bag, place them on a tray that will fit in your freezer. Place them on the tray so they don’t touch each other. Now put them in the freezer for an hour or two so they will freeze separately. When this is done you can then put them in to freezer bags. I like to divide them into numbers that I will likely use in the future. We are two in this house so I put 14 into each bag. This is how many I would use to make wonton soup for two.

For fried wontons I make a triangle. Wet the edges and fold over into a triangle and press the edges together. Again freeze them separately first.

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Cooking wontons

You can boil, steam or fry them. When using them in a wonton soup, recipe will come next time I make it, you will know they are done when they float to the top.

Not so sure about steaming them I suppose 5 minutes should suffice. Otherwise use the sacrificial penguin to taste test.

For frying just keep an eye on the color, you want a nice golden brown color.

Dip sauces for fried wontons

You can use regular soy, tempura dip, or one of my favorites though not traditional… a mayo, creme fraiche, aioli type dip sauce. It is really yummy, it’s also very indulgent and fattening. Basically anything that tickles your fancy.

Stuffing alternatives

You can make all manner of stuffings.

Straight pork with onions, garlic salt and spices.

Shrimp only with lemon grass, chives and sesame seeds.

Vegetarian onions, lemon grass, glass noodles, broccoli,

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