Shrimp-and-Pork Wontons

These shrimp-and-pork wontons from California chef Bryant Ng are little flavor bombs, with fresh ginger, scallions, prosciutto and cod.

Shrimp-and-Pork Wontons

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    ounces raw shrimp—shelled, deveined and chopped

  • ¼

    pound fatty ground pork

  • 2

    ounces napa cabbage, finely chopped (¾ 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

  • ¼

    teaspoon ground white pepper

  • ¼

    teaspoon toasted sesame oil

  • 36

    wonton wrappers

  • Chili oil, for dipping

Directions

In a large bowl, mix all of the ingredients except the wonton wrappers and chili oil. Line 2 baking sheets with parchment paper. Lay out 4 wonton wrappers on a work surface; keep the rest covered. 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.) Place the wontons on the prepared sheets and cover with a towel. Repeat with the remaining wrappers and filling. 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. Make Ahead The uncooked wontons can be frozen for up to 1 month.


Nutrition

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