- 3
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
- 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.
Makes 3 dozen.