【Pork and Shrimp Wontons】

【Pork and Shrimp Wontons】

by MaomaoMom

Wonton is my favorite comforting food. I make a large batch during the weekend and freeze them for a quick meal later.

鲜虾馄饨F1 【Pork and Shrimp Wontons】
Meal type: appetizer, breakfast, lunch, dinner
Prepare time: 60 minutes
Cook time: 10 minutes
Level: Medium
Serves: 3 servings

Ingredients:
1) 225g center boneless pork loin, 500g frozen white shrimp;
2) 1 tsp Chinese cooking wine, 3 tbsp freshly chopped green onion, 1.5 tsp minced ginger, 3/4 tsp salt, ¼ tsp sugar, 1/6 tsp ground white pepper, 1 tbsp light soy sauce, 1 tbsp Yummy House premium soy sauce (or light soy sauce), 1.5 tbsp corn starch, 1/4 tsp chicken broth mix, 1.5 tbsp sesame oil, 1 large egg white, 2 tbsp cold water;
3) 2 packages wonton wrappers (220g per package);
4) 1 large egg yolk with 1/8 tsp salt and 2 tsp water, beaten well, ½ tsp olive oil;
5) 1 sheet of roasted seaweed (30×30 cm);
6) 1 tbsp olive oil, 1 tbsp dried shrimp, 1 tsp freshly chopped green onion, 3 cups chicken stock, 1/8 tsp ground white pepper;
7) 100g baby bok choy (Chinese green vegetable);
8) 1 tsp sesame oil, 1 tsp freshly chopped green onion.

Directions:

1: Mince the pork loin (Picture 1). Rinse the deveined shrimp under cold water and drain well. Cut shrimp into small pieces (Picture 2) and chop finely (Picture 3). Combine the pork and shrimp with all ingredients of Ingredient 2) in a bowl (Picture 4), and stir with a pair of chopsticks in one direction for 3 minutes until the mixture becomes sticky (Picture 5).

 【Pork and Shrimp Wontons】

2: Place ¾ tsp of the filling at the center of a wonton wrapper (Picture 6). Moisten all four edges of the wrapper with water. Fold the wrapper diagonally (Picture 7) and press down to seal the edges. Moisten the two bottom corners, and then bring them together above the filling. Overlap the tips, moisten with water and press together (Picture 8). Continue until all wrappers are used.

3: Heat ½ tsp olive oil over medium-high heat in a small non-stick sauté pan. Pour in egg yolk and water mixture, and tilt the pan to allow the egg to run and evenly cover the bottom of the pan (Picture 9). Cook for 1-2 minutes and turn over and cook for another minute. Remove from heat and cut the cooked egg and the seaweed sheet into thin strips with kitchen scissors (Picture 10).

 【Pork and Shrimp Wontons】
4: Place the same non-stick sauté pan over medium-high heat. Add 1 tsp oil and sauté the green onion and dried shrimp of Ingredient 6) for one minute (Picture 11). Transfer them into a small sauce pot, and add the rest ingredients of Ingredient 6). Bring the chicken stock to a boil (Picture 12), then turn the heat off.

5: At the meantime, bring a medium pot of water to a boil. Add 30 wontons, making sure there is enough room for them to move freely. Once the water boils again and wontons rise to the top, reduce the heat to medium and continue to cook for 3-4 minutes. Remove wontons from the pot with a slotted spoon and transfer them into three serving bowls.

6: Add baby bok choy into the boiling water (Picture 14) and cook for 1-2 minutes. Then remove the bok choy and transfer into three wonton bowls.

7: Toss the egg and seaweed strips with all ingredients of Ingredient 8) into the chicken stock (Picture 15). Mix well then divide the chicken stock among three bowls and serve immediately.

鲜虾馄饨F1 【Pork and Shrimp Wontons】
Tips: You can arrange uncooked wontons on a baking sheet and freeze them. Then store in an airtight container in a freezer for later use.

pf button big 【Pork and Shrimp Wontons】

You might also like:

This entry was posted in Rice,Noodles, sea food, 海鲜类, 点心 and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

12 Responses to 【Pork and Shrimp Wontons】

  1. KAIXIN says:

    谢谢图文并茂的介绍! 学了几个新招!

  2. clytize says:

    呵呵,昨晚尝试了这个馄饨呀,看毛毛妈包得很好看,像个小海螺,我弄的特别丑,两端往一起粘的时候,感觉馄饨皮里面还在鼓气~煮的时候有一部分散了,呵呵,馄饨汤还是蛮好喝的。

  3. KACHY says:

    馄饨是会包的,但馅都是买现成的。所以现在要自己调味就觉得是件很难的事情,想请教毛毛妈,有什么好的方法吗?

  4. Amy says:

    毛毛妈,
    我在华人超市买的虾皮都有股怪乖的化学味。请问你用的虾皮是什么牌子的?谢谢!

  5. Janet says:

    毛毛妈,今天做了这个,挺好吃的。就是挑虾线总是断,花了很长时间。能不能介绍一下去除虾线和虾肠的方法?多谢!

  6. Yanting says:

    毛毛妈,下午浏览你的菜谱时已经问过你这个问题了,看到你这个菜谱的第一句话,正是我想问的 “饺子、包子、葱油饼冻在冰箱里”。您看我理解的对不对,饺子包好生着冻,包子要蒸熟了再冻,那葱油饼呢?是烙熟了再冻,吃的时候烤箱加热吗?谢谢您!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>