Handmade Soy-Ginger Pork & Shrimp Wontons Supercharge your skills

Name: Handmade Soy-Ginger Pork & Shrimp Wontons Supercharge your skills with this advanced recipe!
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Cucumber; 2 unit Scallions; 1 Ginger; 1 clove Garlic; 5 tsp Rice Vinegar; 1 tbsp Sesame Seeds; 10 oz Shrimp; 10 oz Ground Pork; 1 tbsp Cornstarch; 4 tbsp Soy Sauce; 1 tbsp Sesame Oil; 24 unit Wonton Wrappers; Salt; 2 tsp Cooking Oil; 2 1/2 tsp Granulated Sugar

with this advanced recipe!

By Recipe0 System

Who among us can resist a big pile of tender, savory, hand-stuffed wontons? We sure can’t, so we’re sending over everything you need to fold up a whole bunch of pork and shrimp wontons flavored with ginger, garlic, soy, and sesame. You’ll quickly brown them in a hot pan before steaming to juicy perfection. Serve with an umami-rich sesame-soy dipping sauce and tangy cucumber salad sprinkled with nutty sesame seeds for a meal that’s filling, delicious, and, quite frankly, a real stunner!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Cucumber
2 unit Scallions
1 Ginger
1 clove Garlic
5 tsp Rice Vinegar
1 tbsp Sesame Seeds
10 oz Shrimp
10 oz Ground Pork
1 tbsp Cornstarch
4 tbsp Soy Sauce
1 tbsp Sesame Oil
24 unit Wonton Wrappers
Salt
2 tsp Cooking Oil
2 1/2 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and halve cucumber lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic.

In a medium bowl, combine cucumber, scallion greens, vinegar, sesame seeds, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Set aside, stirring occasionally, until ready to serve.
2

Rinse shrimp* under cold water; pat dry with paper towels. Cut into pea-size pieces.

In a large bowl, combine shrimp, pork*, ginger, garlic, scallion whites, cornstarch, half the soy sauce, half the sesame oil, 2 tsp sugar (4 tsp for 4 servings), and a big pinch of salt.
3

On a large, clean work surface, working one at a time, add 1 TBSP filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges. TIP: Cover filled wontons and remaining wrappers with a damp paper towel as you work to keep them from drying out.

Lightly brush edges with water using your fingers. Bring two opposite corners together; pinch to seal. Repeat with remaining corners to form wontons. (Save any remaining filling for a stir-fry!)
4

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add wontons, sealed sides up. Cook until bottoms are golden brown, 1-2 minutes.

Carefully add ¾ cup water, then cover with a tight-fitting lid. Steam until water has evaporated and wontons are cooked through, 6-7 minutes. (Depending on the size of your pan, you may need to cook wontons in batches, adding another large drizzle of oil and ¾ cup water between batches.)
5

Meanwhile, in a small bowl, whisk together remaining sesame oil and as much remaining soy sauce as you like (we used 1½ TBSP; 3 TBSP for 4 servings).
6

Divide wontons and cucumber salad between plates. Serve with dipping sauce on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

Ground Pork is fully cooked when internal temperature reaches 160°.

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