Back to 6 servings Filling 0.5 pound ground pork, fatty pork preferred 0.5 pound shrimp, peeled, deveined and finely chopped 3 scallions, finely chopped 2 cloves garlic, minced 0.5 inch ginger, grated or minced 1 tablespoon Shaoxing wine 2 tablespoons light soy sauce 1 tablespoon sesame oil 0.5 teaspoon white pepper 1 teaspoon kosher salt, use half as much if using table salt 0.5 tablespoon sugar Wontons 1 packet square wonton wrappers, about 40 to 50, thin style preferred To Serve chicken broth or water, for serving chili oil, scallions and sesame seeds, optional garnish
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1 Step 1: Combine the pork, shrimp, scallions, garlic, ginger, Shaoxing wine, soy sauce, sesame oil, white pepper, salt and sugar in a large bowl. Stir in one direction until the filling is sticky and holds together.2 Step 2: Cover and refrigerate the filling for 15 to 30 minutes so the flavors meld.3 Step 3: Fry or microwave a small spoonful of filling and taste it. Adjust the seasoning with salt or soy sauce before wrapping.4 Step 4: Place about 1 to 2 teaspoons of filling in the center of each wrapper. Moisten the edges with water, fold into a triangle and press out the air, then join the two long corners to form a tortellini-like shape. Do not overfill.5 Step 5: To freeze, arrange the wontons in a single layer on a tray and freeze for about 1 hour until firm, then move them to a freezer bag. Keep wrapped wontons refrigerated for up to 3 hours if cooking the same day.6 Step 6: Bring a large pot of water to a high simmer, not a hard rolling boil. Add the wontons in batches and cook for 3 to 4 minutes, or until they float and the filling is cooked through, with no pink in the shrimp or pork.7 Step 7: Drain the wontons and serve them in hot broth, or toss them with a little soy sauce and sesame oil. Garnish with chili oil, scallions and sesame seeds if you like.getsaucepan.com/r/e0f2d3e0-f340-511e-beee-d6656f11a7de
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