Homemade Wontons

This recipe for Homemade Wontons features large, plump and juicy dumplings filled with pork and shrimp, enveloped in a silky, smooth wheat wrapper.

Course Appetizer, Snack

Cuisine Asian, Cantonese, Chinese

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 325kcal

200 g ground pork
100 g raw shrimp chopped
1 tablespoon pork lard optional
2 stalks green onion chopped
1 tablespoon finely minced ginger
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
½ teaspoon sea salt
½ teaspoon chicken bouillon powder
2 teaspoon sesame oil
½ pkg (½ lb) wonton wrappers (4" x 4" wrappers) if using smaller wrappers, you will yield more wontons

In a large mixer bowl fitted with a paddle attachment, combine the ground pork, shrimp, pork lard (if using), green onion, ginger, soy sauce, Shaoxing wine, sea salt, chicken bouillon powder (if using) and sesame oil.
Turn on the mixer on low speed and mix for 4-5 minutes, until the mixture is well combined and long strands start to appear.

Arrange the square wrapper on your work surface as a diamond shape.
Place about 1 tablespoon of filling (use less if your wrappers are smaller) in the center.
Bring the bottom corner of the wrapper over the filling, tuck and pinch in the sides firmly expelling any air, and seal well.
Place onto a baking sheet lined with parchment paper or a plate lightly oiled with sesame oil.
Repeat with the remainder.
At this point, you can freeze the uncooked wontons, or cook the wontons in boiling water.

Bring a pot of water up to a boil.
Add wontons into the water and cook for 5-6 minutes, or until they float and the filling is cooked through.
Remove with a slotted spoon into serving bowls. Serve with hot soup, noodles, or with chili oil.

Yield: appx 16 large wontons using 4" by 4" wonton wrappers. If using smaller wrappers, you will yield more wontons.