Handmade Soy-Ginger Pork & Shrimp Wontons
Supercharge your skills with this advanced recipe!
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Cucumber
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
5 teaspoon
Rice Wine Vinegar
1 tablespoon
Sesame Seeds
(Contains Sesame)
10 ounce
Shrimp
(Contains Shellfish)
10 ounce
Ground Pork
1 tablespoon
Cornstarch
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains Sesame)
24 unit
Wonton Wrappers
(Contains Wheat)
Not included in your delivery
Salt
2 teaspoon
Cooking Oil
2.5 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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!)
• 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.)
• 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).
• 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°.
