shrimp wontons

Shrimp wontons – easy peasy shrimp wontons recipe with shrimp, wrapped with wonton skin and boil/steam. SO easy &amp; delicious!!!

Shrimp Wontons

(340 g) shrimp, shelled and deveined

salt

peeled, grated fresh ginger

sugar

Chinese rice wine

sesame oil

corn starch

scallions

white pepper

pack wonton wrapper

egg, beaten, for sealing wontons

Coarsely chop the shrimp into pieces (not too...

Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.

Boil the wontons in boiling water for a...

Boil the wontons in boiling water for a couple of minutes or until they float to the top or  steam the shrimp wontons for about 6-8 minutes in a steamer. Serve hot with ginger vinegar dipping sauce.

I cannot get enough of this savory broth studded with juicy, flavorful homemade wontons. It’s a massively comforting, crazy delicious meal that can be on the table in under 30 minutes. 

Pork & Shrimp Wonton Soup

pork

shrimp (finely chopped)

green onions (thinly sliced)

soy sauce

ginger

garlic (minced)

cornstarch

square wonton wrappers

chicken broth

Shiaoxing wine (or substitute sake

bok choy

shrimp

scallions (thinly sliced)

To make the wontons, In a large bowl combine the pork, shrimp, green onions, soy sauce, sesame oil, ginger, garlic, cornstarch, salt, and white pepper and mix well.

Working with one wonton wrapper at a time, lightly brush the edges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides meet the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, hold the corners of the long side of the triangle and bring them together to form the traditional purse shape. Use a bit of water to seal the corners to each other. Repeat with the remaining wrappers and filling, arranging them on a parchment lined baking sheet.

To make the soup, in a medium saucepan over high heat, combine the broth, ginger, soy sauce, cooking wine, and sesame oil and bring to a simmer.

Cover the pot, reduce the heat to medium, and let simmer for about 10 minutes. Add the bok choy, shrimp, and green onions to the broth and cook until the shrimp are pink and cooked through, about 2 minutes.

Meanwhile, bring a large saucepan of water to a boil. Drop in the wontons (cook them in batches to avoid crowding) and cook until the wontons float to the top, about 5 minutes. Cook 3 to 5 wontons per serving. For 4 servings, I usually cook around 16, but you should do more depending on how hungry your people are.

Using a slotted spoon, transfer the shrimp and bok choy to 4 serving bowls, dividing equally. Next, place cooked wontons in each serving bowl.

Serve the soup by ladling the broth over the shrimp, wontons, and bok choy.

Serve immediately.

Vietnamese pork and shrimp wontons. Packed full of flavor, incredibly juicy, and quick to cook. Enjoy them various ways. This recipe makes about 50 wontons.

Vietnamese Shrimp and Pork Wontons (Hoanh Thanh Tom Thit)

oz pork

jicama (see notes)

green onion (thinly sliced)

oyster sauce

chicken bouillon powder

black pepper

sesame oil (divided)

oz square wonton wrappers

Make the filling

Combine shrimp, ground pork, jicama, onion, oyster sauce, chicken bouillon powder, sugar, pepper and sesame oil (half) in a bowl and mix well.

Wrapping

Fill a small bowl with room temperature water for sealing. Add a teaspoon of filling on one half of the wrapper. The simplest way to wrap a wonton is by forming a triangle. Wet one side of a wonton wrapper with water, then fold it over to create a triangle shape. If you prefer something fancier, add some folds or pleats, and you will have a wonton resembling a cute pouch. Make sure to push out any air pockets, then pinch the seams firmly to seal them.

Cooking

Bring a pot of water to a boil. Add wontons (either fresh or frozen). Give it a quick stir to prevent the wontons from sticking together then cook until they all float. Allow them to cook for an additional minute to ensure filling is cooked all the way through. Drain and rinse with water. Toss with remaining sesame oil (2 teaspoons) to prevent sticking. You can also steam, pan-fry or deep-fry the wontons.

https://www.youtube.com/watch?v=VnAI23XysPg

Vietnamese pork and shrimp wontons. Packed full of flavor, incredibly juicy, and quick to cook. Enjoy them in various ways. This recipe makes about 50 wontons.

Full printable recipe: https://www.vickypham.com/blog/shrimp-pork-wonton-hoanh-thanh-recipe

Chapters
00:00 - Intro
00:23 - Pork and shrimp filling
01:51 - Wrapping
04:47 - Cooking

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Vietnamese Shrimp and Pork Wontons ...

Vietnamese Shrimp and Pork Wontons ...

Top 4 shrimp wontons recipes from across the web

The most viewed shrimp wontons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Wontons

Pork & Shrimp Wonton Soup

Vietnamese Shrimp and Pork Wontons ...

Vietnamese Shrimp and Pork Wontons ...

The most viewed shrimp wontons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine