Pan-Fried Pork and Shrimp Wontons

Better than takeout pan-fried pork and prawn wontons are superintendent crisp and gold on the outside, bid and juicy on the inside with a savory pork barrel, shrimp and vegetable filling inside. Serve this democratic and authentic Chinese black union nosh at home with piquant chili oil or homemade vinegar dipping sauce .

What are Wontons?

Wontons are a type of taiwanese dumplings that are wrapped in a particular square won ton negligee. They are a popular chinese bite food ( blur kernel ) that can be prepared in many ways including steamed, boiled, pan-fried, french-fry or in won ton soup. They are filled with a juicy filling inside consisting of protein and vegetables seasoned with asian spices and seasonings. here we filled them with pork, runt and vegetables. Another favored of mine are chicken and coriander wontons. The options for the filling are sincerely endless .

Ingredients in Pork and Shrimp Wontons

here is what you will need to make these pork barrel and runt wontons :

• shrimp – peeled, deveined and shells removed.
• ground pork
• corn
• green peas
• carrots
• garlic
• fresh ginger
• green onions
• seasonings – Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper.
• wonton wrappers
• vegetable oil + water – for pan-frying.

You will besides need a mix bowl, spatula, and large non-stick frying pan with hat.

How to Make the Best Pork and Shrimp Wontons

first, you have to finely chop the prawn into modest pieces, about paste-like. You can besides add the shrimp into a food processor and pulse shuffle for 30 seconds until a shrimp glue is formed. Transfer into a big blend stadium .
Add in prime pork and raise well with a spatula to mix evenly with the shrimp. Add in corn, peas, carrots, garlic, ginger, green onions, Shaoxing cooking wine, soy sauce, sesame vegetable oil, salt, boodle, and white pepper. Mix well to in full combine. Cover and refrigerate for at least one hour to allow the filling to soak in all the flavours .

How to Fold Wontons

1. Prepare a small bowl of water for dipping your fingers into.
2. Take a square wonton wrapper at a time and place it on your palm. Place one tablespoon of filling into the centre of the wrapper.
3. Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wonton half (into a rectangle) and gently press the edges together to seal the filling inside.
4. Bring two bottom folded corners together and wrap them under to overlap and seal. You can dab a little bit of water first on the edges to help make them stick together better.
5. Repeat with all the wontons and place them all on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.

How to Pan-fry Wontons

In a non-stick electrocute pan, heating system vegetable oil over medium-high heat for 2 -3 minutes. Place a batch of 12- 15 pork barrel and shrimp wontons on the pan, spacing them approximately 1-inch apart to prevent them from sticking in concert. Cook for 3 minutes until the bottom turns aureate brown .
Add ½ cup of cold water into the pan. The water should start sizzling and boiling immediately. Make sure the water system covers half of the wontons ’ stature. ( ½-inch trench ). screen with the lid and continue to cook for 7-8 minutes until about all the water has evaporated .
Take out the lid and reduce heat to medium. Cook for another 2 minutes until all the water has been absorbed. The bottom of the wontons should be cooked crisp .
Repeat steps with another batch of 12 -15 wontons .

How to Serve Wontons

Crispy pan-fried pork and shrimp wontons are great with a side of vinegar dipping sauce. To make your own, combine 1 tablespoon soy sauce, 2 tablespoons black vinegar, 1 teaspoon chopped fleeceable onions, and 1 teaspoon Sriracha hot sauce ( optional for a blue gripe ) in a small bowl. Stir to combine. You can customize the quantities for your own preference .
You can besides boil these wontons in a soup rather of pan-fry them. Two of my favorite soups to make are easy 10-minute won ton soup or 10-minute Shanghai-style won ton soup. Or barely boiling point and serve them as is with a chili oil sauce on top to make hot chili oil wontons .

Tips for Making Wontons

• How to store: Place wontons on a parchment-lined baking tray and freeze for an hour. Then transfer them into freezer bags or an airtight container and store in the freezer. Use as desired.
• Double or triple the recipe: It may a little time consuming to fold all these wontons, but the more you fold, the more you can freeze for later which will make your life so easy on a busy weeknight when you don’t know what to make. Plus, homemade is always better than store-bought.

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Pan-Fried Pork and Shrimp Wontons

★★★★★
5 from 2 reviews

• generator : Sam | Ahead of Thyme
• total time : 1 hour 55 minutes
• give : 50 wontons

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Description

Better than takeout pan-fried pork and shrimp wontons are so crisp outdoor and sensitive and juicy inside with a piquant pork barrel, prawn and vegetable fill .

Ingredients

• ½ lb. shrimp, peeled and deveined
• ½ lb. ground pork
• ¼ cup corn, defrosted
• ¼ cup green peas, defrosted
• ¼ cup carrots, grated
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon green onions, chopped
• 1 tablespoon Shaoxing cooking wine

• Read more: Wonton Soup

  1 teaspoon soy sauce

• 1 teaspoon sesame oil
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 teaspoon white pepper
• 50 wonton wrappers
• 2 tablespoons vegetable oil
• ½ cup water

Instructions

Make the W

onton

Fillings:

1. On a chopping board, finely chop the shrimp into small pieces, almost paste-like. You can also add the shrimp into a food processor and pulse mix for 30 seconds until a shrimp paste is formed. Transfer into a large mixing bowl.
2. Add in ground pork and stir well with a spatula to mix evenly with the shrimp. Add in corn, peas, carrots, garlic, ginger, green onions, Shaoxing cooking wine, soy sauce, sesame oil, salt, sugar, and white pepper. Mix well to fully combine. Cover and refrigerate for at least one hour to allow the filling to soak in all the flavours.

Wrap the Wontons:

1. Prepare a small bowl of water for dipping your fingers into.
2. Take a square  won ton wrapper at a time and place it on your palm. Place one tablespoon of filling into the centre of the wrapper.
3. Dip your finger in water and smear along the edges of the wonton wrapper. Fold the wonton half (into a rectangle) and gently press the edges together to seal the filling inside.
4. Bring two bottom folded corners together and wrap them under to overlap and seal. You can dab a little bit of water first on the edges to help make them stick together better.
5. Repeat with all the  wontons and place them all on a parchment-lined baking tray. Cover with a tea towel to prevent the wrappers from drying out.

Pan-fry the Wontons:

1. In a non-stick frying pan, heat vegetable oil over medium-high heat for 2 -3 minutes. Place a batch of 12- 15  wontons on the pan, spacing them approximately 1-inch apart to prevent them from sticking together. Cook for 3 minutes until the bottom turns golden brown.
2. Add ½ cup of cold water into the pan. The water should start sizzling and boiling immediately. Make sure the water covers half of the  wontons’ height. (½-inch deep).
3. Cover with the lid and continue to cook for 7-8 minutes until almost all the water has evaporated.
4. Take out the lid and reduce heat to medium. Cook for another 2 minutes until all the water has been absorbed. The bottom of the  wontons should be cooked crispy.
5. Repeat the same steps with another batch of 12 -15  wontons.

Notes

Equipment used:  mixing bowl, spatula, and large non-stick frying pan with hat .
How to serve : fried wontons are great with a side of vinegar dipping sauce. To make your own, in a small bowl combine 1 tablespoon soy sauce, 2 tablespoons black vinegar, 1 teaspoon chopped green onions, and 1 teaspoon Sriracha hot sauce ( optional for a hot gripe ). You can customize the quantities for your own preference .
How to store : position wontons on a parchment-lined bake tray and freeze for an hour. then transfer them into deep-freeze bags or an airtight container and store in the deep-freeze. Use as desired .
double or triple the recipe : It may a little fourth dimension consuming to fold all these wontons, but the more you fold, the more you can freeze for later which will make your life so easy on a busy weeknight when you do n’t know what to make. Plus, homemade is always better than boughten .

• homework time : 45 minutes ( +1 hour clock time to marinate )
• cook time : 10 minutes
• category : Dim Sum
• method : Pan Fry
• cuisine : taiwanese

Keywords : pan-fried pork and shrimp wontons, crisp wontons, prawn wontons, how to make wontons, how to fold wontons

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Category : CHINESE FOOD