Pork, Shrimp, Chives Wontons

Wontons can be found all over China, with different names and fillings. In Sichuan they are known as chao shou which means “folded hands”, in Cantonese speaking areas yun tun as “swallowing clouds”, in Shanghai hun dun meaning “primordial and central chaos”. I make small wontons and big wontons. Small wontons are made from a tiny pinch of minced pork that goes well with side of noodles while big wontons of the following recipe are stuffed with pork, shrimps, mushrooms, and chives.

Ingredients:

1 pack of square Shanghai wonton wrappers

For the filling:

3 shiitake mushrooms

1/2 pound of chives (sold as a bunch in Asian supermarkets)

2 scallions (white part only)

1/2 pound of ground pork

1/2 pound of shrimp (cleaned and chopped)

1 teaspoon of dried laver seaweed

1 teaspoon of salt

1 teaspoon of sugar

1 teaspoon of cooking wine

1 teaspoon of sesame oil

For the soup:

Pinch of salt, white ground pepper, rice vinegar, scallions (green part)

Directions:

IMG_1614

Add cooking oil to pan and wait for it to warm about 30 seconds. Add chopped chives to pan and stir fry over medium high heat for about 3 to 4 minutes. Set aside on a plate to cool.

IMG_1620

In a large mixing bowl, add ground pork, chopped shrimp, scallions, laver seaweed, shiitake mushrooms, salt, sugar, cooking wine, and sesame oil.

IMG_1622

After the chives have cooled, add to bowl.

IMG_1626

Mix well.

IMG_1629

Fold the filling in the wrapper. Toss them in a boiling pot of hot water for about 4-5 mins. Add water to pot to prevent them from breaking.  Place the wontons in a serving bowl. Add salt, pepper, vinegar, scallions. Serve immediately.

Give this recipe a try. Please let me know in the comments if you have any questions. I will be happy to answer them.

Pork, Shrimp, Chives Wontons

  • Servings: 4
  • Difficulty: medium
  • Print

Comfort Food

Wontons can be found all over China, with different names and fillings. In Sichuan they are known as chao shou which means “folded hands”, in Cantonese speaking areas yun tun as “swallowing clouds”, in Shanghai hun dun meaning “primordial and central chaos”. I make small wontons and big wontons. Small wontons are made from a tiny pinch of minced pork that goes well with side of noodles while big wontons of the following recipe are stuffed with pork, shrimps, mushrooms, and chives.


Credit: cookboldfood.com

Ingredients

 

1 pack of square Shanghai wonton wrappers

For the filling:
3 shiitake mushrooms
1/2 pound of chives (sold as a bunch in Asian supermarkets)
2 scallions (white part only)
1/2 pound of ground pork
1/2 pound of shrimp (cleaned and chopped)
1 teaspoon of dried laver seaweed
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of cooking wine
1 teaspoon of sesame oil

For the soup:
Pinch of salt, white ground pepper, rice vinegar, scallions (green part)

Directions

1. Add cooking oil to pan and wait for it to warm about 30 seconds. Add chopped chives to pan and stir fry over medium high heat for about 3 to 4 minutes. Set aside on a plate to cool.
2. In a large mixing bowl, add ground pork, chopped shrimp, scallions, laver seaweed, shiitake mushrooms, salt, sugar, cooking wine, and sesame oil.
3. After the chives have cooled, add to bowl. Mix well.
4. Fold the filling in the wrapper. Toss them in a boiling pot of hot water for about 4-5 mins. Add water to pot to prevent them from breaking. Place the wontons in a serving bowl. Add salt, pepper, vinegar, scallions. Serve immediately.

 

 

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