Pork and Shrimp Won Tons - Recipes - The New Y...

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Pork and Shrimp Won Tons

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By DAVID TANIS

A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy
process. Purchase a package of high-quality won ton skins, which are available everywhere, and
then its just a matter of filling and folding them. Once they hit boiling water they cook for just 2
minutes. The filling usually a simple mixture of well-seasoned minced meat may be prepared
hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with
plenty of ginger and Chinese garlic chives.
TOTAL TIME 1 hour, plus at least 30 minutes chilling

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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

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23.03.2014 16:48

Pork and Shrimp Won Tons - Recipes - The New Y...

http://www.nytimes.com/recipes/1016046/pork-an...

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
PREPARATION

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

Originally published with Won Tons Are Easily Domesticated

February 19, 2014

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23.03.2014 16:48