Go Back Email Link
Print Recipe

HK Style Wontons

The shrimp makes these wontons super juicy and sweet. This recipes is adapted from Made with Lau

Ingredients

  • 1.5 lb Shrimp, peeled and deveined
  • 1 tbsp Cornstarch
  • 1 tsp White pepper

Other Ingredients

  • 1 lb Regular ground pork
  • 2 tsp Salt
  • 1/2 tbsp Sugar
  • 1 tsp White pepper
  • 3 pieces Green onion, sliced very thinly
  • 4 pieces Black fungus, rehydrated and sliced Optional
  • 1 tsp MSG Optional
  • 2 tbsp Oyster Sauce
  • 2 tbsp Neutral Cooking oil
  • 2 tbsp Shaoxing wine
  • 1 tbsp Sesame oil
  • 1 tsp Chicken bouillon powder
  • 3 tbsp Cornstarch
  • 1 pack Wonton wrappers Square and yellowish

Dipping Sauce Recommendation #1

  • 1 tbsp Red vinegar
  • 1 tsp Sriracha

Dipping Sauce Recommendation #2

  • 1 tbsp Light soy sauce
  • 1 tsp 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.
  • 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.