If you’re looking for the perfect wonton filling for your Chinese dumplings, look no further than pork and shrimp.
This classic combination is the most popular, probably because it’s just so juicy and delicious. This wonton filling recipe uses both those ingredients and keeps things nice and simple.
But you can adjust it if you want to include a few of your other favorite flavors! Tasty additions include water chestnuts, mushrooms, carrots and Asian greens!
Top tip: Whenever you are making a wonton filling with ground pork, you neeed to make sure its fat content is high enough. It needs to be 30 per cent at the very least – preferably more.
That might sound a lot, but using pork with a lower percentage of fat will produce dryer, harder wontons with less flavor.
Tips for wrapping wontons
The most important thing to remember when wrapping your wontons is to keep the wrappers covered under a damp tea towel, otherwise they will dry out and be hard to work with.
Fill and wrap your wontons one at a time – don’t lay out all the wrappers in one go before filling them, as they will start to dry out before you have had time to fill them all.
Don’t be tempted to add more than a teaspoon of filling to each wonton. You might think you will save time by making each wonton bigger, but what is more likely to happen is that the wrappers will split and your wontons will be ruined!
There are all sorts of ways to wrap wontons – some unecessarily complicated! Unless you are an expert, the easiest way is to lay one wrapper squarely on top of another wrapper ravioli-style, with the filling in between. Simple!
How to store wontons
You can make a whole batch of uncooked wontons ahead of time and place them in the freezer for future use. They will keep for up to 6 months.
Uncooked wontons don’t keep well in the fridge – they tend to go soggy. The best option is to cook them, then store the cooked wontons in the fridge for 2 to 3 days. Cooked wontons may also be frozen for up to 6 months.
Other wonton recipes
- 10 Shrimp peeled and deveined
- 3.5 Ground Pork (not lean)
- 3 Scallion chopped finely
- 2 Fresh Ginger roughly chopped
- 25 Wonton Wrappers
- 1 All-Purpose Flour to stop the wontons from sticking
- 1 Salt
- 2 Light Soy Sauce
- 1 Rice Wine
- 0.25 White Pepper
- 0.25 Sesame Oil
- Place half the shrimp and pork in a food processor, along with the ginger and all of the seasonings, then blend together.
- Chop the remaining shrimp and add it to the blended mixture, along with the scallions. Mix well.
- Put a teaspoon of the shrimp mixture into the middle of a wonton wrapper and close it tightly with your fingers, brushing the edges with a little water to help them stick if necessary.
- As you wrap each wonton, place it on a plate covered with a thin layer of flour to prevent sticking.
- Bring a pot of water or broth to a boil and cook the wontons in batches, for around 5 minutes. When they are cooked, they will float to the top of the pot.
- Your wontons are now ready to serve.