CrescentHollow Cookbook

Servings: 70 wontons

Prep Time: Several Hours

Source: Woks of Life with modifications by Andy Hubner

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Ingredients

16 oz shrimp raw, peeled and deveined

8 oz ground pork

1 Tbsp ginger

1/2 tsp ground garlic

1/4 c scallion

2 Tbsp vegetable oil

1 1/2 Tbsp soy sauce

1 Tbsp oyster sauce

1/2 Tbsp sesame oil

1/2 tsp ground white pepper

1/2 c chicken stock or water

2 pkgs wonton wrappers (get at Chinese store)

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Directions

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Use a sharp knife to chop the ground pork finer.  Also, chop up the shrimp into a course texture (do not mince).

 

To make filling, combine shrimp pork, minced ginger, chopped scallions, vegetable oil, soy sauce, sesame oil, white pepper, and water.  Using a rubber spatula, mix and fold the mixture in one direction for about 5 - 10 minutes until it becomes sticky, like a paste.

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Watch a you tube video which will show you how to fold the wontons.

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Fill the wonton wrapper with about 1/2 Tbsp of filling.  Fold the wonton and place on a large sheet pan lined with tin foil or parchment paper.  Once all wontons are folded, freeze on the sheet pan and then place in a plastic freezer bag.

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To cook wontons, heat up stock or broth to boiling.  Add wontons, fresh or frozen, (never defrosted) to the pot.  To prevent the wontons from sticking to the bottom of the pot, stir the boiling water gently so the water is moving when you add the wontons.  If necessary, add 1/2 cup cold water if the water is boiling too much.  This helps manage the starch levels in the water.  The wontons are done when they float to the surface and turn plump.

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