wonton recipe

Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!

Wonton Soup

60 wonton wrappers ((Note 1))

ginger

shallots / green onions (, finely chopped (5 tbsp))

tbsp light soy sauce ((Note 2))

Chinese cooking wine ((Shaoxing wine) (Note 3))

tsp salt

tbsp sesame oil, toasted ((Note 4))

chicken broth ((Note 5))

garlic (, smashed (6))

1½ tbsp light soy sauce ((Note 2))

tsp sugar ((any))

1½ tbsp chinese cooking wine ((Note 3))

sesame oil

scallions (, finely chopped)

Bok choy (, quartered,

Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.

Wontons:

Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).

Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.

Place wrapped wontons into a container with a lid as you work (so they don't dry out).

Wrapping (See photos and video):

To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.

To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)

Cooking/Freezing:

Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.&nbsp;

Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.

If using vegetables, blanch in the soup broth and place in serving bowl.

Broth:

Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.

Ladle over soup. Serve!

Assemble Soup:

These easy pork and shrimp wontons are tasty treats with the perfect combination of savory pork, juicy fresh shrimp, and aromatic herbs! Perfect as appetizers or as a side dish! 

Easy Pork and Shrimp Wontons

garlic cloves

cilantro

white pepper

salt

green onion.

pork.

shrimp,

20-30 Wonton wrappers. Find these

oyster sauce

sauce sauce

tapioca starch

35-40 wonton wrappers.

3A. The first step is to set up your wrapping station with a flat surface like a large plate or cutting board. Use a small cup of cold water, a paper towel, and a large sheet pan to lay the wonton flat. 

3B. Place a tablespoon of the pork and shrimp filling in the center of the wrapper. Dabb a little water to the edges of the wrapper. Fold the wonton into a triangle shape. Add a little bit of water to the edges again if necessary, seal the corners, and squeeze out air pockets. 

3C. With the triangle pointing down towards you, use your fingers to lift the wonton and roll the top left and right corners to overlap each other. They should easily stick together from the damp sheet. Squeeze lightly to seal it. You'll have your first boat shape wonton! Keep going until you're done. 

3D. Lay the finished wontons flat in a single layer on a large pan. 

3. Next, let's make the wontons! 

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)

shrimp

oz pork

jicama (see notes)

green onion (thinly sliced)

chicken bouillon powder

sugar

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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Top 4 wonton recipe recipes from across the web

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

Top Tags

Wonton Soup

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Vietnamese Shrimp and Pork Wontons ...

Vietnamese Shrimp and Pork Wontons ...

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