The key to these dumplings is mincing the shrimp as small as possible—almost into a paste. This allows the fragrant filling to bind and hold its shape. Cooked in an anise-scented pho broth, these dumplings will forever change your take-out standards.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Soy Sauce(ContainsSoy, Wheat)
In a large pot, bring the pho stock concentrates and 5 cups water to a boil. Reduce to a low simmer and place on a back burner.
Peel the carrot and ginger. Slice the carrot into thin matchsticks. Mince or grate the garlic and ginger. Thinly slice the scallions, keeping the whites and greens separate. Finely chop the cilantro, reserving a few leaves for garnish. Cut the broccoli florets into small bite-sized pieces.
Finely mince the shrimp, then crush with the flat of your knife to create somewhat of a paste.
In a large bowl, combine the soy sauce, minced cilantro, scallion whites, garlic, ginger, pork, and red chili flakes (to taste, we used ¼ teaspoon). Season with salt and pepper.
When the wontons are ready, bring the pho broth back up to a boil. Working in batches, drop the wontons into the broth for 4 minutes. Remove wontons from the broth with a slotted spoon and set aside. When the last wontons are cooked, drop the, carrot and broccoli into broth and cook for 3-4 minutes, until crisp-tender.
Divide the broth and veggies between bowls, then place the wontons into the broth. Garnish with the reserved scallion greens and cilantro leaves. Enjoy!