Anthony’s Wonton Recipe
I should start by saying this is not my mother’s recipe. My mother’s recipe is much better and I have friends who will tell you the same thing. It’s just NOT the same, but mine is good. Well, are according to my friends compared to my mother’s recipe. Let me just share it with you. You can decide if they are even good. This is a simple one.
A Wonton Recipe by Anthony Lim
1 lb of ground pork (nothing lean)
1 lb of shrimp, peeled, deveined and roughly chopped or minced
1 teaspoon of soy sauce, sugar(white sugar), and oil ( vegetable oil).
1 teaspoon of minced garlic and ginger
1 egg beaten
1/2 cup of minced green onions
1 pack of wontons skins. I prefer the thin over the thick. Your choice.
Mix pork and shrimp in a mixing bowl. Season with salt and pepper and mix with a chopstick, wet hands, wooden spoon or spatula. Just a rough mix. Add soy sauce, sugar and grated ginger and chives (optional) Roughly mix again and add in oil. Cover and chill for at least 30 mins or longer if you got time, up to 24 hours.
To prepare wontons, remove a few wontons skins from the package and lay them on a dry plate. Put one teaspoon filling in the center of each square skin. Wet the edges of the square lightly with water. Fold one side over the other, pinch the edges together. You should have a folded rectangle to make curved wonton shape. Place wonton apart on a baking sheet or another plate. Dust with light flour or corn starch and freeze, uncovered, until ready to cook.
Bring a large pot of water to boil. When the water boils drop about 10-12 wontons into the pot for about 6-8 mins. Remove from water and share or don’t share. If you have broth pour 1.5 cups of hot chicken broth over each serving. To make it real survival food — great with instant ramen and SPAM. It just got real.
Tip. If you are into spicy foods. Heat some oil in a saucepan until warm. Add some chilies or your choice of chili. Just add some for extra taste.
If you have a question, email me.