Pork and Shrimp Wontons
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 70 min · Pork · dairy-free
390 cal
22g protein
44g carbs
14g fat
per serving · estimated
Ingredients
- 17 square wonton wrappers
- 4 oz ground pork
- 2 1/2 oz peeled shrimp, chopped
- 1 scallions, minced
- 1/4 tbsp, grated fresh ginger
- 3/4 tbsp light soy sauce
- 1/4 tbsp toasted sesame oil
- 1/4 tbsp Shaoxing wine
- 1/4 tsp white pepper
- 1 egg
Method (tap to check — screen stays awake)
- Mix pork, shrimp, scallions, ginger, soy sauce, sesame oil, wine, white pepper, and egg into a sticky filling.
- Place a small spoon of filling in the center of each wrapper.
- Wet the edges and gather into a purse, pressing out air and sealing tightly.
- To freeze, set on a tray until solid, then bag; they keep 2 months.
- To serve, boil in batches for 4 minutes until they float and the filling reaches 165F.
- Serve in hot broth or with a chili-soy dipping sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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