Wontons with Shrimp and Pork Filling with Chicken Broth
Serves: 35-40 wontons
- ½ pound boneless lean pork
- ½ pound shelled and deveined medium shrimp
- 2- 3 stalks of scallions, thinly chopped
- 2 slices ginger, or as needed to make 1 teaspoon
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 tablespoon Chinese rice wine, dry sherry or rice vinegar
- 1 teaspoon granulated sugar
- A few drops sesame oil
- Freshly ground white pepper, to taste
- Wonton wrappers, as needed
- One egg yolk
- 4 cups low sodium chicken broth
- 2 cups water
- 4 scallions (thinly sliced, white and light-green parts separated)
- 2 cloves garlic (thinly sliced)
- 1 piece ginger (peeled and julienned)
- 1 serrano Chile (small, stemmed and thinly sliced, about 1 tablespoon)
- 2 heads baby bok choy (about 12 ounces, stalks sliced crosswise into ½-inch pieces, leaves left whole)
- ¾ tsp fish sauce
- coarse salt
- ** Wontons**
- In a small bowl, lightly beat the egg and set aside.
- Preparing the filling: In a medium mixing bowl, add the pork, shrimp, scallions, minced ginger oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
- Wrapping the wontons: Put one wonton wrapper in the palm of your hand positioned as a diamond pointing upwards. Put half a tablespoon of filling in the center. (Do not overfill the wonton because they will fall apart when you cook them.) Using a spoon or your finger, add a thin layer of egg wash alongside the two top edges of the wrapper. Fold the bottom to the top, forming a triangle, pushing out as much air as possible, and then pressing the edges together to seal it. Then add egg wash to the two side tips and overlap one side over the other. The shape will look like a little boat with a pillow of filling in the center.
- Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse. Set aside enough for the soup and freeze the rest. See notes
- **Soup Broth**
- Combine broth, water, scallion whites, garlic, ginger, and Chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium,
- Add bok choy to broth.
- Add the prepared wontons and cook, stirring occasionally, until they feel firm at the filling part, 5-6 minutes.
- Stir in fish sauce; season with salt.
here's a recipe for wonton soup [recipe:Wonton Soup with baby bok choy] Here's a video of how to fold the wontons into the boat shape: [Here's a video of how to fold the wontons into the boat shape](http://youtu.be/OGsFDKw38Bo) Cooking the wontons: You can either boil the wontons or deep-fry them. Here are the instructions for both. Cooking option 1, boiling the wontons: Bring a large pot of water to a boil over low-medium heat. Add the wontons in the water (making sure there is enough room for them to move about freely) and gently stir every couple of minutes (to ensure the wontons don’t stick to the bottom of the pot) for about 5 to 8 minutes. You will know when they’re done when they float to the top. Check the wontons for doneness. When the wontons are done cooking, drain the pot and then and put the wontons in a bowl. Serve with soy sauce for dipping. Cooking option 2, deep-frying the wontons: In a wok or a pot, pour enough oil to a depth of 1½ inches, and heat to 375 degrees Fahrenheit. Add wontons in small batches to the oil, turning occasionally until they turn a golden brown, about 2 minutes. Remove the wontons with a slotted spoon and drain the oil on paper towels on a plate. Notes: How to freeze wontons: Wrap a baking sheet with saran wrap. Put each wonton in a single layer on the baking sheet (without overcrowding them so they don’t get stuck together). Leave the baking sheet in the freezer overnight. In the morning, remove the wontons and put them in a bag and keep them in the freezer. Do not defrost the wontons if you want to boil them, but do defrost them if you want to deep fry them. What to do with excess filling: If you end up with any extra filling, a good way to use it up is to roll about a tablespoon of filling into a ball - sort of like a mini-meatball, and repeat until all the filling is used. You can boil these meatballs in soup or freeze them the same way as you’d freeze wontons to use later.