Chinese shrimp wonton.

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Recipe Summary

prep:
1 hr
cook:
10 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mash green onion and ginger in a bowl with water. Mix in pork, 2 tablespoons rice wine, soy sauce, 2 teaspoons salt, sesame oil, and white pepper.

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  • Combine shrimp, 1 tablespoon rice wine, 1 teaspoon salt, mushrooms, and celery in a bowl. Add to the pork mixture; stir until filling is well combined.

  • Separate and place wonton wrappers onto your work surface. Spoon about 1 tablespoon of the pork-shrimp filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal.

  • Bring the chicken stock to a rolling boil. Add wontons and cook until they float to the top, about 5 minutes.

Nutrition Facts

302 calories; protein 17g 34% DV; carbohydrates 39.9g 13% DV; fat 7.1g 11% DV; cholesterol 61mg 20% DV; sodium 1274.6mg 51% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/07/2020
Made a lot. Get 2 packages of wonton wrappers. Was a little spicy, but turned out better than I was expecting. We are going to freeze the left over wontons and pan sear them when we want more. Definitely less pork and more shrimp though. Also added some napa cabbage. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/07/2020
Made a lot. Get 2 packages of wonton wrappers. Was a little spicy, but turned out better than I was expecting. We are going to freeze the left over wontons and pan sear them when we want more. Definitely less pork and more shrimp though. Also added some napa cabbage. Read More
Rating: 4 stars
08/15/2017
This was good but I honestly felt the shrimp got lost. Next time I will use less pork. Good recipe though. Read More