Description
These are smaller wontons so you have more opportunities to savor and enjoy the creations you make!
Ingredients
Scale
SHRIMP
- 1/2 pound of shrimp, pat dry
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
REMAINING INGREDIENTS
- 1/2 pound of ground pork
- 1/2 cup of bamboo shoots, cut into short, thin matchsticks
- 1/8 cup of dried wood ear fungus, rehydrated, drained and finely chopped
- 1 tablespoon of fish sauce
- 1 teaspoon of sesame oil
- A few dashes of white pepper
- 1/2 teaspoon of salt
- 1/2-inch knob of ginger, grated
- 3 cloves of garlic, grated
- Wonton wrappers
Instructions
- Prep the shrimp. Place the shrimp in a bowl and mix in the baking soda and salt onto the shrimp. Let them sit for 30 minutes at room temperature before rinsing thoroughly, chopping and mixing the shrimp into the wonton filling.
- Assemble the filling. While the shrimp is getting treatment, combine all of the other ingredients (except for the wrappers) into a large mixing bowl. Add the shrimp when they’re ready. Mix, fold, whatever it takes so everything is thoroughly combined. It will feel wet and sticky and that’s okay. Cover the bowl and place it in the fridge overnight.
- Fold the wontons. In a small bowl, add 1/2 cup of water. Wet one of your index fingers with water and dab it on the entire edge of a wrapper. Add a scoop of filling to the center of the wrapper. The simplest way to fold it into a wonton is by bringing the edges of the wrapper together and pinching near the edge to create something that looks like a little money bag.
- Place the wontons on a baking sheet covered with plastic wrap. Repeat until you run out of filling or wrappers. Keep the dumplings separated on the baking sheet so that they don’t stick to each other.
- Cook the dumplings. If you’re eating them immediately, cook them in a sufficient amount of boiling water so there’s room for all of the pieces to move around. Allow them to cook under a gentle boil for five minutes. Strain them from the boiling liquid, add them to a hot broth and serve.
- If you’re eating them later, freeze the baking sheet of wontons. Transfer the wontons to a storage medium once frozen. Cook them the same way as above. You don’t have to defrost them before cooking.