Description
Vietnamese pork and shrimp wontons. Packed full of flavor, incredibly juicy, and quick to cook. Enjoy them various ways. This recipe makes about 50 wontons.
Ingredients
Units
Scale
- 8 oz shrimp (peeled, deveined, and chopped)
- 8 oz ground pork
- 1/2 cup finely chopped jicama (see notes)
- 1 green onion (thinly sliced)
- 2 tablespoons oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 4 teaspoons sesame oil (divided)
- 14 oz square wonton wrappers
Instructions
- Make the filling: Combine shrimp, ground pork, jicama, onion, oyster sauce, chicken bouillon powder, sugar, pepper and sesame oil (half) in a bowl and mix well.
- Wrapping: Fill a small bowl with room temperature water for sealing. Add a teaspoon of filling on one half of the wrapper. The simplest way to wrap a wonton is by forming a triangle. Wet one side of a wonton wrapper with water, then fold it over to create a triangle shape. If you prefer something fancier, add some folds or pleats, and you will have a wonton resembling a cute pouch. Make sure to push out any air pockets, then pinch the seams firmly to seal them.
- Cooking: Bring a pot of water to a boil. Add wontons (either fresh or frozen). Give it a quick stir to prevent the wontons from sticking together then cook until they all float. Allow them to cook for an additional minute to ensure filling is cooked all the way through. Drain and rinse with water. Toss with remaining sesame oil (2 teaspoons) to prevent sticking. You can also steam, pan-fry or deep-fry the wontons.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Entree
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese