Steamed Pork and Shrimp Wontons
These delightful wontons combine savory pork and shrimp, wrapped in delicate skins and steamed to perfection, making them ideal for an appetizer or main dish.
Servings: 5 servings
Calories: 200kcal
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.
Notes
These wontons can be frozen uncooked. You can prepare the filling and wrap them ahead of time and keep them covered in the fridge for up to a day before steaming.