Steamed Pork and Shrimp Wontons
Steamed Pork and Shrimp Wontons are a delightful Asian delicacy bursting with flavor and texture. These handcrafted morsels combine savory pork and seafood, expertly wrapped in delicate wonton skins, and steamed to perfection. Whether enjoyed as an appetizer or a hearty main dish, these wontons are sure to become a family favorite. Let’s dive into this delicious recipe that is easy to make at home!
Ingredients
- 1 kg (2.2 lbs) fatty ground pork
- 1 cup (150 g) shrimp, minced
- 1 cup (120 g) minced singkamas or canned water chestnut
- 1 tablespoon (15 ml) sesame oil
- 1/4 teaspoon ground black pepper
- 2 tablespoons (25 g) sugar
- 1 cup (150 g) onion, minced
- 1 teaspoon (5 ml) oyster sauce
- 1 cup (130 g) carrots, minced
- 2 raw eggs
- 1/2 cup (40 g) sliced shiitake mushrooms, soaked until softened (optional)
- 1/2 cup (50 g) spring onions, chopped
- Wonton wrappers
- Water for steaming
Directions
- Prep the filling: In a large mixing bowl, combine the fatty ground pork and minced shrimp. Mix them together gradually until they form a cohesive texture.
- Add vegetables and seasonings: Add the minced singkamas, carrots, minced onions, chopped spring onions, raw eggs, ground black pepper, sesame oil, sugar, and oyster sauce to the meat mixture. If using, add the soaked shiitake mushrooms. Mix well until all ingredients are thoroughly combined.
- Wrap the wontons: Lay a wonton wrapper flat on a clean surface. Scoop 1 1/2 tablespoons of the pork and shrimp mixture onto the center of the wrapper. Fold the wrapper over the filling to form a triangle and pinch the edges to seal tightly. You can also shape them as desired.
- Steam the wontons: Arrange the wrapped wontons in a steamer, ensuring they do not touch each other. Steam for 20 minutes over boiling water.
- Serve: Carefully transfer the steamed wontons to a serving plate. Pair them with toyo (soy sauce), calamansi dipping sauce, and chili garlic paste for a flavor-packed experience.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Nutrition Info: Approximately 200 calories per serving (varies based on servings and specific ingredients used).
How to serve
Serve your delicious Steamed Pork and Shrimp Wontons hot, garnished with freshly chopped spring onions for a pop of color. These wontons make a perfect appetizer or main course. Pair them with a vibrant dipping sauce, such as a mixture of soy sauce and calamansi, for an extra flavor kick. You can also offer a side of chili garlic paste for those who enjoy a bit of heat.
FAQs
1. Can I freeze wontons?
Yes! You can freeze the uncooked wontons. Place them on a baking sheet in a single layer until frozen. Once solid, transfer them to an airtight container or freezer bag for storage. Steam from frozen, adding a few extra minutes to the cooking time.
2. What can I substitute for shrimps?
If you’re allergic to shrimp or prefer a different flavor, you can substitute with minced chicken, turkey, or even tofu for a vegetarian option.
3. Can I make these wontons in advance?
Absolutely! You can prepare the filling and wrap them ahead of time. Keep the wrapped wontons covered in the fridge for up to a day before steaming.
Steamed Pork and Shrimp Wontons
Ingredients
For the filling
- 1 kg fatty ground pork
- 1 cup shrimp, minced (150 g)
- 1 cup minced singkamas or canned water chestnut (120 g)
- 1 tablespoon sesame oil (15 ml)
- 1/4 teaspoon ground black pepper
- 2 tablespoons sugar (25 g)
- 1 cup minced onion (150 g)
- 1 teaspoon oyster sauce (5 ml)
- 1 cup minced carrots (130 g)
- 2 raw eggs
- 1/2 cup sliced shiitake mushrooms, soaked until softened (optional) (40 g)
- 1/2 cup spring onions, chopped (50 g)
- Wonton wrappers
- Water for steaming
Instructions
Preparation
- In a large mixing bowl, combine the fatty ground pork and minced shrimp. Mix them together gradually until they form a cohesive texture.
- Add the minced singkamas, carrots, minced onions, chopped spring onions, raw eggs, ground black pepper, sesame oil, sugar, and oyster sauce to the meat mixture. If using, add the soaked shiitake mushrooms. Mix well until all ingredients are thoroughly combined.
Wrapping
- Lay a wonton wrapper flat on a clean surface. Scoop 1 1/2 tablespoons of the pork and shrimp mixture onto the center of the wrapper.
- Fold the wrapper over the filling to form a triangle and pinch the edges to seal tightly. You can also shape them as desired.
Cooking
- Arrange the wrapped wontons in a steamer, ensuring they do not touch each other. Steam for 20 minutes over boiling water.
Serving
- Carefully transfer the steamed wontons to a serving plate. Pair them with toyo (soy sauce), calamansi dipping sauce, and chili garlic paste for a flavor-packed experience.
