Pork and Shrimp Won Tons Recipe

Name: Pork and Shrimp Won Tons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground pork, not too lean; 1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces; Salt and pepper; 1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry); 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon finely grated ginger; 2 cloves garlic, minced; 1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste); 2 serrano chiles, finely chopped; 1 1/2 cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts); 36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores; 1 small egg, beaten; Cornstarch for dusting; 8 ounces baby spinach leaves; 1/2 cup chopped cilantro; 8 cups good chicken broth, hot, salted to taste; Red pepper oil (optional), see note

Servings: persons

1/2 pound ground pork, not too lean
1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
Salt and pepper
1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon finely grated ginger
2 cloves garlic, minced
1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
2 serrano chiles, finely chopped
1 1/2 cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
1 small egg, beaten
Cornstarch for dusting
8 ounces baby spinach leaves
1/2 cup chopped cilantro
8 cups good chicken broth, hot, salted to taste
Red pepper oil (optional), see note

1
Put pork and shrimp in a chilled mixing bowl.
2
Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons.
3
Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives.
4
Mix well to incorporate.
5
Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust.
6
Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
7
To prepare wontons, remove a few wonton skins from package and lay them on dry work surface.
8
Put 1 teaspoon filling in the center of each square skin.
9
Paint edges of square lightly with egg.
10
Gently fold one side over the other, pinching edges together.
11
You should a have a folded rectangle.
12
Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape.
13
Place wontons 1 inch apart on a baking sheet or platter.
14
Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
15
Bring a large pot of well-salted water to a boil.
16
Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each persons deep wide soup bowl.
17
When water is boiling, drop about 10 wontons into pot and cook for 2 minutes.
18
Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls.
19
Repeat with remaining wontons.
20
Pour about 11/2 cups hot broth over each serving.
21
Drizzle with red pepper oil if desired.

1208

kcal

Calories

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound ground pork, not too lean, 1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces, Salt and pepper, 1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry), and more.

Yes, Pork and Shrimp Won Tons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Shrimp Won Tons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions