How to Make Pork & Shrimp Wonton

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The weather is getting colder so I want to share some heartwarming wonton soup recipes with you. You can make a lot of these at the same time and put them in your freezer. It’s also a fun activity to do it with your family. Enjoy!



50 wonton sheets
A handful of Shanghai bok choy


8 ounces of minced pork
4 ounces of minced shrimp
3 tablespoons of minced shiitake mushrooms, dried and soaked in water overnight
3 tablespoons of minced cilantro
3 tablespoons of minced carrots
3 tablespoons of minced scallions
2 tablespoons of soy sauce
2 tablespoons of Shaoxing wine
A pinch of sugar
1 teaspoon of salt
1 teaspoon of white pepper
1 tablespoon of sesame oil
2 teaspoons of cornstarch mixed with 2 tablespoons of water
1 egg


4 cups of chicken broth
A pinch of salt
A pinch of white pepper
A pinch of sugar
A dash of sesame oil
2 tablespoons of minced scallions


In a bowl, we have 8 ounces of pork. And season it with 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, a pinch of sugar, 1 teaspoon of salt, 1 teaspoon of white pepper, 1 tablespoon of sesame oil, 2 teaspoons of cornstarch mixed with 2 tablespoons of water, and 1 egg. Stir in a circular motion until everything is blended together perfectly. (You could also add additional seasoning if you like your wontons a bit saltier.)


Next introduce 4 ounces of minced shrimp, 3 tablespoons of minced shiitake mushrooms, 3 tablespoons of minced cilantro, 3 tablespoons of minced carrots, 3 tablespoons of minced scallions and mix well.


Then we have a wonton sheet and a cup of water. Brush a little water on the edges of the wrapper. Place a teaspoon of filling in the center of the wonton sheet. Fold the wrapper in half to create a rectangle. Wet the portion where the sides meet. Pinch to close and seal. You could make about 50 wontons with the filling. I only demonstrated a few.


Boil 4 cups of chicken broth, add the wontons and cook for about 5 minutes. Season with a pinch of salt, a pinch of white pepper, a pinch of sugar, and dash of sesame oil. (Add more or less seasoning based on your own taste.) Then blanch the Shanghai bok choy in the boiling pot, take them out and place it in your serving bowls. Lastly, add scallions in the pot.

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