makes 5 dozen
total prep & assembly time: 20 min
1 lb. ground pork
15 pieces of shrimp, diced
1/4 c minced green onions
1/2 tsp salt
1 tsp black pepper
1/8 c light soy sauce
1 package medium wonton wrappers
* All measurements can be adjusted to taste. I usually eyeball all my measurements.
1 can chicken broth
4 mushrooms, sliced
1-2 green onions, chopped
• Mix ground pork, shrimp, green onions, salt, pepper and light soy sauce in a bowl.
• Fill a small bowl with water and set aside. This will be used to seal the wontons.
• Lay one wrapper flat and place approximately 1 tsp of the mixture at one end of the wrapper.
• Roll the end with the mixture half way.
• Bend the wonton in half creating a "V" shape.
• Using your finger, dab some water on one end of the wonton tail.
• Place the other tail on top and press to seal.
*This is how my Grandmother and Mom fold wontons, but there are many other ways to do it. As far as I'm concerned, this is the "correct" way of doing it.
• Bring chicken broth to a boil.
• Add mushrooms and green onions, cook for 3 minutes.
• Place lid on pot and let soup simmer while wontons are cooking.
• Boil a pot of water.
• When the water comes to a boil, drop in wontons.
• When wontons start to float and the skins become translucent, they're ready!
* Wontons can be served with many things such as bok choy, egg noodles, shrimp, bbq pork, etc.
** ADDIECAKES' NOTE **
• To freeze wontons, place them on a cookie sheet for a few hours and place in storage bag.
ADDIECAKES' DIFFICULTY RATING
ADDIECAKES' TASTE RATING