Hong Kong Style Wontons
The shrimp makes these wontons super juicy and sweet. This recipes is adapted from Made With Lau
Servings: 6
Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 tbsp Cornstarch
- 1 tsp White pepper
Other Ingredients
- 1 lb Regular ground pork
- 2 tsp Salt
- 1 tsp White pepper
- 1/2 tbsp Sugar
- 4 pieces Black fungus, rehydrated and sliced thinly Optional
- 1 tsp MSG Optional
- 2 tbsp Oyster Sauce
- 3 tbsp Water
- 2 tbsp Neutral cooking oil
- 1 tbsp Sesame oil
- 1 tsp chicken bouillon powder
- 3 tbsp Cornstarch
- 1 pack Wonton wrappers Square and yellowish in colour
Dipping Sauce Recommendation #1
- 1 tbsp Red vinegar
- 1 tsp Sriracha sauce
Dipping Sauce Recommendation #2
- 1 tbsp Light soy sauce
- 1 tsp Chili Oil/Chili Crisp
Instructions
- Chop up the shrimp and mix in cornstarch and white pepper. Set aside.
- Mix all the ingredients (except for the dumpling wrappers) in a large bowl. Mix thoroughly by hand for 10-12 minutes until the mixture forms a paste.
- Make a test wonton. Wet the edge of half of the wrapper. Place a generous amount of filling in. Fold the wonton up. Cook the dumpling in a pot of bowling water, or chicken stock. When the wonton floats it is ready. Adjust the seasoning of the mixture to suit your tastes, and continue wrapping.
- If you aren't eating the wontons right away, I recommend that you place the uncooked wontons on a baking sheet lined with parchment paper. Pop the baking tray in the freezer. After 1-2 hours, you can transfer the wontons to a ziploc bag and store in the freezer. Now the wontons won't stick together, and you can enjoy them whenever.
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