- 1 pound lean ground pork
- 1 pound medium shrimp - peeled, deveined, and coarsely chopped
- 5 dried black or shiitake mushrooms, reconstituted in hot water and chopped
- 3 green onions, finely chopped
- 1 egg
- 2 tablespoons soy sauce
- 1 1/2 teaspoons salt
- 3 tablespoons dashi (dried fish flakes) (optional)
- 2 (14 ounce) packages square wonton wrappers
- Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
- Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
- Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
- Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
- Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
04/20/2018
recipepes.com
Wontons for Wonton Noodle Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
