Classic Pork and Shrimp Wontons

Ingredients

• ½ pound raw shrimp, peeled and deveined

• 1 pound lean ground pork

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• 1 teaspoon toasted sesame oil

• 1 teaspoon Thai seasoning sauce (the popular brand Golden Mountain® works perfectly)

• 1 teaspoon thin soy sauce

• 2 teaspoons Chinese rice wine

• 1 teaspoon fine salt

• 1 teaspoon cornstarch

• ½ teaspoon granulated white sugar

• ½ teaspoon ground white pepper

• 1 large egg, lightly beaten

• 2 tablespoons cold water

• 1 package round wonton wrappers (containing 40 to 50 wrappers)

Step-by-Step Directions

1. Add peeled shrimp to a food processor and pulse in short bursts until very finely diced. Aim for a smooth, cohesive texture but avoid blending it into a completely smooth puree. Scrape the chopped shrimp into a large mixing bowl, then add the ground pork to the bowl.

2. Add all remaining seasonings and ingredients: sesame oil, Thai seasoning sauce, thin soy sauce, rice wine, salt, cornstarch, sugar, white pepper, and the beaten egg. Mix thoroughly with a spatula, or knead the mixture gently with clean hands until all liquid is fully absorbed into the filling. Transfer the finished filling to a medium bowl and set it aside.

3. Prep your wonton-folding station to keep the process organized: you will need a large cutting board, a small bowl of water for sealing wrappers, your bowl of filling, and a large plate lightly dusted with flour to hold finished wontons.

4. Lay one wonton wrapper flat on the cutting board, and scoop roughly 1 ½ teaspoons of filling into the center. Dip a finger in water and moisten the edges of half the wrapper. Fold the wrapper in half to create a half-moon shape, pressing out any excess air from around the filling as you seal the edge.

5. Place the folded wonton flat side down on your cutting board. Dab a little water on the tip of one corner of the half-moon, then pull both corners toward the center to overlap. Pinch the overlapping corners firmly to seal them together.

6. Repeat the folding process with all remaining wrappers and filling. To cook fresh wontons, bring a large pot of water to a rolling boil. Cook wontons in small batches of 8 to 10 at a time to avoid overcrowding, and let them cook 3 to 4 minutes until they float fully to the top of the water.

7. To store uncooked wontons for later, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a sealed zip-top bag, where they will keep well for up to 3 months.