Best 4 Pork And Shrimp Won Tons Recipes
Pork and shrimp wontons are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, and with the right recipe, you can create wontons that are crispy, flavorful, and packed with umami. In this article, we will provide you with a step-by-step guide to making the perfect pork and shrimp wontons, along with tips and tricks to make sure your wontons come out perfect every time. Whether you are a seasoned cook or a beginner in the kitchen, this article will help you create delicious and impressive pork and shrimp wontons that will delight your family and friends.
Here are our top 4 tried and tested recipes!
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
EASY PORK AND SHRIMP WONTON
Steps:
- In a large mixing bowl, add your filling ingredients and mix in one direction until the mixture breaks down and the minced pork and shrimp become a paste. If you have a food processor, add your filling ingredients and grind until it's pasty and well combined.
- Then add 1 levelled tsp of the filling onto the center of the wonton wrapper. Brush some water on the wrapper around the filling.
- Pull up and bunch the edges of the wrapper together and pinch.
Nutrition Facts : Calories 39 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 85 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE
Steps:
- For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
- For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
- Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
- Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
- When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
- Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!
PORK AND SHRIMP WONTON
Steps:
- Gather the ingredients.
- Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
- Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
- Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
- Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.
Nutrition Facts : Calories 162 kcal, Carbohydrate 18 g, Cholesterol 61 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 721 mg, Sugar 1 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
Tips:
- Choose the right wonton wrappers. You can use store-bought or make your own. If you're using store-bought, look for wonton wrappers that are thin and delicate. If you're making your own, use a wonton wrapper recipe that calls for all-purpose flour, eggs, and water.
- Make sure the filling is well-seasoned. The filling is the heart of the wonton, so make sure it's packed with flavor. Use a variety of seasonings, such as ginger, garlic, soy sauce, and sesame oil.
- Don't overfill the wontons. If you overfill them, they'll be difficult to seal and they'll break when you cook them. Aim for about 1 tablespoon of filling per wonton.
- Seal the wontons tightly. To seal the wontons, wet the edges with water and then press them together firmly. Make sure there are no gaps, or the wontons will come apart when you cook them.
- Cook the wontons in simmering water. Don't boil the wontons, or they'll toughen up. Bring the water to a simmer and then add the wontons. Cook them for 3-4 minutes, or until they float to the top.
Conclusion:
Pork and shrimp wontons are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They're easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make perfect pork and shrimp wontons every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love