Shrimp-and-Pork Wontons

By DreiFromBK

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

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

Preparation

Step 1

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.