Shrimp Pork Wontons with Sauce
Gyoza/Wonton Wrapper / Shoyu / Spicy / Hot / Seafood / Meat & Poultry /
- 3 servings
- 30 mins
Because shrimp and pork are both popular, we combined it and added it to our Wonton Wrapper. Wrapping wontons may be tedious, but it could also be a fun family activity. You can make a large amount and save it for later! Store the leftovers in an air-tight container and refrigerate it for the next day (or freeze it for couple of months)! Pour some chili sauce and Enjoy!
- 30 pieces Wonton Wrapper
- 30 Shrimps
- 50 g Ground Pork
- 20 g Spring Onion chopped
- 2 tbsp Water
- 1 tsp Garlic minced
- 1/2 tsp Ginger minced
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 tsp Potato Starch ( Or Corn Starch)
- 1 tsp Sesame Oil
- 1 tbsp Doubanjiang (Chili Bean Paste)
- 1 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 tbsp Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Roasted Sesame Seeds
- Coriander Leaves (Optional)
- In the small bowl, combine all ingredients of the sauce and set aside
- Season the shrimps with salt and pepper. Leave for 15 minutes and wipe off the excess water.
- Make pork filling. In a large bowl, mix the pork, spring onion, garlic, ginger, potato starch until fully incorporated. Mix the water, salt and pepper, then at last mix the sesame oil in.
- Place 1 tsp of the pork filling and one shrimp in the center of the wonton wrapper. Using your finger, wet the edges of wonton wrapper with water. Fold wonton and seal the edges. Repeat until 30 wonton wrappers are filled.
- In a large pot, bring water to a boil, and then turn down the heat to low. Cook ten wontons until they float to the surface for 3-4 minutes. Remove with a scoop spoon, and transfer to a serving plate. Repeat until all wontons are cooked.
- Pour the sauce over the wonton and garnish with coriander leaves. Enjoy!
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