LIVE

This is a family favorite that my aunt makes all the time. Serve in soup or as an appetizer.

Recipe Summary

prep:
40 mins
cook:
15 mins
total:
55 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork, shrimp, egg, green onions, ginger, soy sauce, cornstarch, wine, sesame oil, salt, and garlic salt in a bowl. Mix filling well.

    Advertisement
  • Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoon of the 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 2 quarts water to a boil. Add wontons; cook until they float to the top, about 5 minutes. Reduce heat to medium-low; cook until pork is no longer pink, about 5 minutes more.

Nutrition Facts

324 calories; protein 21.2g; carbohydrates 34.2g; fat 10.4g; cholesterol 108.2mg; sodium 868.5mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2018
No complaints about this recipe. The flavours we great and other than I didn t have any cornstarch I did the ingredients as is and wouldn t change it. I too am not fond of the rubbery texture unless in soup (these seemed too big for soup) so I pan fried them in coconut oil and they were crispy and delicious. I serve with a rice vinegar chili dipping sauce and those who didn t dip added salt. I will make this recipe often. Oh prep took longer than suggested; maybe just me. Thanks hrosdail! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/09/2017
The filling is good but this recipe made me realize that I do not care for the floppy noodle consistency of the boiled method. I much prefer a crispier wonton. No fault of the recipe just personal preference is all. I would definitely make these again but would either pan or deep fry. Read More
Rating: 5 stars
02/10/2018
No complaints about this recipe. The flavours we great and other than I didn t have any cornstarch I did the ingredients as is and wouldn t change it. I too am not fond of the rubbery texture unless in soup (these seemed too big for soup) so I pan fried them in coconut oil and they were crispy and delicious. I serve with a rice vinegar chili dipping sauce and those who didn t dip added salt. I will make this recipe often. Oh prep took longer than suggested; maybe just me. Thanks hrosdail! Read More