Pork and Shrimp Wontons

Chinese · 70 min · Pork · dairy-free

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Ingredients

• 50 square wonton wrappers
• 350 g ground pork
• 200 g peeled shrimp, chopped
• 3 scallions, minced
• 1 tbsp, grated fresh ginger
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp Shaoxing wine
• 1/2 tsp white pepper
• 1 egg

Method

1. Mix pork, shrimp, scallions, ginger, soy sauce, sesame oil, wine, white pepper, and egg into a sticky filling.
2. Place a small spoon of filling in the center of each wrapper.
3. Wet the edges and gather into a purse, pressing out air and sealing tightly.
4. To freeze, set on a tray until solid, then bag; they keep 2 months.
5. To serve, boil in batches for 4 minutes until they float and the filling reaches 165F.
6. Serve in hot broth or with a chili-soy dipping sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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