These won tons aren’t the sad looking ones you order at chinese take-out restaurants, withÂ a measilyÂ bead of mystery meat inside a thick doughy casing.Â The sweetness of the shrimp is combined with the sweetness of the pork to make an ubersweet tasty filling.Â My mother and I usually prepared large batches (75-100), and freezing the ones we didn’t eat, since they freezeÂ fairly well.Â The won ton wrappers can be found in any asian market.Â They are the square wrappers, not the circular ones.Â I don’tÂ remember exactly why I had to specify that, except that I’ve been asked a few times what won ton wrappers look like.Â One clue is that it says ‘Won Ton Wrappers’ on the packaging.Â After making these since I was 8 years old, I developed theÂ uncanny ability to sniff the meat filling to determine ifÂ it needs more salt, sesame oil, soy sauce, etc.Â And I also developed a complex from the result of 2 generations of chinese mothers exclaiming my technique in wrapping won tons isn’t perfected like theirs, and how I am too slow in the kitchen, as they are won-ton-making-machines at a quick pace of 5-7 won tons per minute.Â Â This recipe is my mom’s recipe, but no matter how well you think you made these, they are NOT as good as hers…
This recipe makes 50 won tons (2 won ton wrapper packages).
- 1/3 lb. raw, deveined shrimp
- 1/3 lb. ground pork
- 1 egg
- 2Â tsp. ground ginger root
- 1 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 Tbsp. cornstarch
- 2 Tbsp. chopped green onions
- 1 Tbsp. salt
- 1/2 tsp. pepper
- 2 packages of won ton wrappers
- Chicken broth, optional for soupÂ (8 oz. per serving / 64 oz. if you are cooking all 50 won tons that day)
1) Coarsely chop shrimp. In a food processor (yes, even my mom uses a food processor now), combine all ingredients except the last 2 on the list.Â Place mixture in bowl.
2) How to wrap a won ton.Â This part gets a little tricky. Usually the wrapper packaging has illustrated instructions, so follow those.Â Or if those are totally not understandable, place small spoonful of filling one corner, roll theÂ filled corner until a perfect triangle of wrapper remains, pinchÂ the 2 rolled ends together, seal with water.Â It should look like a nurses’ cap, with a little triangular flap in the back.Â Â This isÂ a picture of whatÂ the frontÂ should look like:
3) Place in boiling pot of water forÂ 5-7 minutes, drain.Â To make won ton soup, boil chicken broth separately. Combine broth and won tons in serving bowls. Garnish with chopped green onions.