This is my mom’s recipe for pork and shrimp wontons.
Prep and Cook time: 1 – 2 hours
- 1 package of Twin Marquis wonton wrappers
- 1/2 pound shrimp (.7 lb)
- 1/2 grounded pork
- 2 shallots
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1 Tbsp sugar
- 1 tsp Viet Huong fish sauce
- 2 egg yolks or more if needed
- 1/4 cup fried shallots + 1/4 cup oil
- Optional: I added 1 Tbsp cornstarch + 1 Tbsp water
Note: I couldn’t find the wonton wrappers that mom usually buys in Texas. So this will have to do for now. Mom would make this wonton fillings with a knife and her hands, but I use a mini processor.
1. Prep all ingredients. In a processor, chop the shallots first.
2. Next, add in the shrimp, black pepper, sugar, fish sauce, salt, and sugar. I added cornstarch and water. Blend well.
3. Now add half of the ground pork at a time into the processor. I would use my Breville Sous Chef processor but I still don’t know how to use it yet.
4. Now get ready to wrap the wontons. Use the egg yolk to seal the wontons together. I used a 1/4 teaspoon and 1/2 teaspoon to scoop a little ball of the paste onto the wrapper.
This is Grace Nhi’s first time wrapping wontons. She did a pretty good job!
Make sure to lay the wontons flat on a plate. Do not pile it on top of one another or else it will stick.
5. Now cook the wontons. Bring 3 quarts of water to a boil in a 4-quart pot. Drop in the wontons. When wontons float to the top surface, let it cook for about 30 seconds and scoop it out with a mesh spoon.
6. Scoop the wontons out with a mesh spoon onto a colander. Mix in a bit of the fried shallots and oil mixture so the wontons won’t stick together when you store it in the fridge. Add these wontons to the bowl of wontons noodle soup.