I have quite a few Chinese cookbooks and my favorite wonton are heavy with Shrimp. I’ve made up my own recipe based on a combination of Har Gao recipe with a wonton recipe. This last time I tried to use bacon fat because I was too lazy to get salted pork, but the heavy smokiness of the bacon could be detected. I recommend sticking with the salted pork. Boiling a chunk of salted pork before dicing makes the job much easier as the fat firms up when fully cooked.
Recipe: The Best Shrimp Wontons
Summary: An original recipe based on multiple trials
- 2 lbs raw shrimp, deveined, cut into 1/3 inch pieces or to your preference.
- 1/2 lb ground pork
- 1/2 cup boiled salted pork fat, chopped fine
- 1/2 cup finely chopped green onion, white parts
- 1/2 tsp salt
- 2 tsp sugar
- 3 Tbsp Tapioca flour
- 1 Tbsp oyster sauce
- 1 Tbsp sherry
- 1 Tbsp sesame oil
- 1/4 tsp white ground pepper
- 2 packages of medium wonton wrappers
- Mix all ingredients together until thoroughly mixed.
- Get a small bowl of water for dipping your finger in to wet the edges of the wrapper.
- Take one wrapper and put in about 1 tsp of filling. Dip index finger into water and wet about 1 finger thickness along edge of the wrapper.
- Bring opposite corners together and fold into a triangle, pushing out all the air from the center.
- Fold corners along the bottom together and stick together with a touch of water.
- Place wonton on a cookie sheet that fits in your freezer, if freezing. I recommend using the medium thickness wonton wrappers if you plan on freezing because the thinner wrappers can crack. After the wontons are frozen, place into serving size baggies for when you have a wonton craving.