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Traditional Wontons

Pork and Shrimp Wonton Recipe Served with Scallions and Chili Crisp Oil
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I have been seeing so much of the dumpling lasagne recipe online. It’s actually quite a genius idea. If folding dumplings isn’t your thing, you can still use this recipe to make all those luscious layers. This recipe includes pork, shrimp and shiitake mushrooms. It’s the combination of what I know to be a traditional wonton. I like to make a big batch of wontons, freeze them and take out a few whenever I want a taste of my childhood. This recipe makes about 150 wontons. It may seem a lot, but my family goes through them fast! They are so satisfying on its own, with broth or over any kind of noodles. Garnish with chili sauce, chili crisp or XO sauce. 

Ingredients

Scale
  • 2 packages of wonton wrappers
  • 2 to 2 1/2 pounds of ground pork
  • 1 to 1 1/2 pounds of shrimp, peeled, deveined and chopped into small pieces
  • 50 grams, (approximately 12) dried shiitake mushrooms, rehydrated, stems removed and chopped into small pieces

Shrimp Marinade

  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon shaoxing cooking wine

Remainder of ingredients

  • 6 stalks scallion, chopped fine
  • 4 cloves garlic, smashed and minced very fine, or through garlic press
  • 1 tablespoon corn starch
  • 1 tablespoon sesame oil
  • 3 tablespoon low-sodium soy sauce
  • 2 tablespoons shaoxing wine
  • 1 teaspoon white pepper
  • 2 teaspoons salt
  • 2 teaspoons chicken bouillon
  • 2 teaspoons garlic granules
  • 1 teaspoon onion powder

Instructions

  1. In a small/medium sized bowl, combine chopped shrimp with all the shrimp marinade ingredients; ginger, baking soda, corn starch, white pepper, garlic granules, onion powder, sesame oil, and shaoxing wine. Let that marinate for 20 minutes in the fridge.
  2. In a large mixing bowl, combine the ground pork, mushrooms and the rest of the ingredients: scallions, garlic, corn starch, sesame oil, soy sauce, shaoxing wine, white pepper, salt, chicken bouillon, garlic granules and onion powder. Add the marinated shrimp and combine until all the ingredients are mixed well.
  3. Line a baking sheet with parchment paper. Prepare a space with enough room to line 6 wontons wrappers (2 rows + 3 columns) of wonton wrappers. Fill a quart sized ziplock bag with the ground pork mixture and cut one of the bottom corners about 1/2 inch wide to use as a piping bag. Prepare a small bowl of 1/2 cup of warm water or a mixture of 1 egg and 2 tablespoons of water.  This will be your glue to keep folded edges on the wontons wrapper in place.
  4. Line 6 wrappers in front of you. Using your make-shift piping bag, pipe about 1 teaspoon of filling on to each wrapper. Fold each wonton and place on to the lined baking sheet. This recipe makes about 100 wontons.

Find it online: https://moderateposh.com/wonton-dumplings/