Shrimp and Pork Wanton

Name: Shrimp and Pork Wanton
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 78g Plum meat; 70g Fresh shrimp; 15g Egg white; 1g Chicken Essence; 3g Soy sauce; 3g Peanut oil; 1g salt; 20 sheets Wonton wrapper; 11g Chives

by Late spring and early summer_Smile_waiting for the flowers to bloom_

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It is said that the Cantonese wonton comes from the northern "wonton" because of the similar pronunciation in Cantonese.

The wrapping method of Guangdong Wonton generally emphasizes speed, and does not necessarily have to be folded up neatly. Mother-in-law also has a kind of Yuanbao Wonton here, which is a little more delicate than the common Wonton wrapping method.

The size of wontons is generally based on "one bite to swallow", and the number of wontons in a standard bowl is 6 to 8. Wantan noodles cooked together with wantan and egg noodles are one of the authentic Cantonese snacks, and there are also net wanton noodles.

I make it myself. I usually like to choose pork plum head meat. The meat is delicate and has interstitial fat. The price is a bit more expensive than pure meat.

Ingredients

Shrimp and Pork Wanton

1. The ingredients are prepared and weighed, and the eggs are taken from a medium-sized separated egg white and egg yolk, and the egg yolk is reserved for other uses.

2. Wash the plum head meat, use a kitchen paper towel to dry the surface moisture, and cut into small pieces.

3. Remove the shells of the shrimps, the shrimp threads on the back of the shrimps, and cut into small pieces.

4. Remove the chives, rinse and chop finely.

5. Put the plum meat and shrimp into the meat grinder.

6. Start to wring the plum meat and shrimp into a filling.

7. Add the egg whites and continue the mincing function, so that the egg whites and meat fillings are evenly mixed.

8. Add 1 gram of chicken essence, 3 grams of light soy sauce, 3 grams of peanut oil, and 1 gram of salt. Stir evenly with a silicone spatula.

9. Put the chives in the prepared meat filling and stir well.

10. Take a piece of wonton wrapper and use chopsticks to place a little minced meat in the center.

11. Concave the wonton wrapper and pinch the cuff tightly with a tiger's mouth.

12. If you have all finished wontons, you can put them in a fresh-keeping bag if they are not packaged and eaten right now. Keep the wontons at a distance and put them in the freezer.

13. Pour half of the pot of water in a deep pot, bring to a boil on high heat, add wontons, and turn to medium heat.

14. Open the lid and cook until the wonton floats on the water, then cook for a while to turn off the heat.

15. Add 2 grams of chicken essence and 3 grams of chives. Stir gently, remove the wontons and place them in a bowl. Add a little light soy sauce and a little peanut oil. Spoon a spoonful of soup and start eating.

Tips:
1. Fresh shrimp and plum meat are the weight before processing; 1 egg is about 55 grams unshelled; some ginger onion juice can be used in the meat filling to remove the fishy smell, I directly used green onions.

2. If there is no meat grinder, you can chop the meat and shrimp by hand, alternately chop finely, and then stir.

3. The seasoning can be increased or decreased according to personal preference. You can use it as a dipping sauce with wontons.

4. Eat the wontons when they are cooked. Uncooked wontons are packaged and stored in the refrigerator. Take them out and cook them without thawing.

5. If you make your own wonton wrappers, you can use eggs instead of water, which accounts for about 36% of the flour. Cover the dough with plastic wrap and let it stand for a longer time. The dough should be repeatedly pressed or rolled thin, and then cut into small cubes.