Shrimp-and-Pork Wontons

By kathryns

Uses pork, prosciutto, cod as well as shrimp, all in small amounts. Can be frozen UNCOOKED for up to one month.

Ingredients

• 5 ounces raw shrimp—shelled, deveined and chopped
• 1/4 pound fatty ground pork
• 2 ounces napa cabbage, finely chopped (3/4 cup)
• 1 ounce prosciutto, minced
• 1 ounce cod, finely chopped
• 2 scallions, finely chopped
• 1 tablepoon minced peeled fresh ginger
• 2 teaspoons Shaoxing wine
• 2 teaspoons canola oil
• 2 teaspoons cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon Asian fish sauce
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon toasted sesame oil
• 36 wonton wrappers
• Chili oil, for dipping

Details

Servings 36
Preparation time 75mins
Cooking time 75mins

Preparation

Step 1

1. In a large bowl, mix all of the ingredients except the wonton wrappers and chili oil.

2. Line 2 baking sheets with parchment paper. Lay out 4 wonton wrappers on a work surface; keep the rest covered.

3. Place a rounded 1/2 teaspoon of filling in the center of each wrapper; dampen the edges with water and fold corner to corner to form a triangle. Press out the air and seal the edges. (Dampen the 2 points farthest from each other and pinch them together if you want to form a hat, or tortellini, shape.)

4. Place the wontons on the prepared sheets and cover with a towel. Repeat with the remaining wrappers and filling. (opt. freeze up to one month at this point)

5. In a large saucepan of boiling water, cook the wontons in 3 batches until just tender and the filling is cooked through, about 5 minutes. Serve hot with chili oil.