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Preparation
10 minutes
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Cooking
4 hours 30 minutes
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Difficulty
Easy
Ingredients for Shrimp and Pork Wontons Serves 4
Wonton wrappers 40 pieces Minced pork 150 gr Minced shrimp 150 gr Fish paste 50 gr Dried shrimp 40 gr Sweet mustard greens 500 gr Pork bones 1 kg Chicken bones 1 kg Dried sea worms 20 gr Sesame oil 1/4 teaspoon Egg white 1 piece Cilantro 2 sprigs Green onions 2 sprigs White pepper 1/2 teaspoon Rock sugar 5 tablespoons Pork fat 100 gr Tapioca starch 1 tablespoon Cooking oil 1 tablespoon Common seasonings a little (Salt/ sugar/ seasoning powder/ monosodium glutamate/ ground pepper)
How to choose fresh ingredients
How to choose fresh pork
- You can buy pork and grind it at home using a meat grinder or ask the seller to grind it for you.
- Choose meat that is light pink or light red, with the fat being slightly translucent white. Additionally, you should select meat that has some fat or a mix of fat and lean, so that it’s not too greasy or too dry when eaten.
- Fresh pork will show good elasticity when pressed with your hand; once you remove your hand, the meat returns to its original shape, with no indentations on the surface.
- Avoid meat that is pale in color, has a foul smell, or is slimy, as these are signs of spoilage or lack of freshness.
- In addition, choose pork with a clear origin from reputable, quality sources at supermarkets, clean food stores, or order from e-commerce sites like bachhoaxanh.com.
How to choose quality dried shrimp
- Choose dried shrimp that has a natural reddish-pink color, with firm meat that feels heavy and dry when held.
- Avoid purchasing dried shrimp that is too pale or has an unusual dark red color and strange odors.
- Do not buy dried shrimp that is moldy; if it feels sticky when held, and when gently squeezed, the meat should not be firm.
What is sá sùng? How to choose and where to buy sá sùng?
- Sá sùng, also known as sa sùng, earthworm, sea worm, địa sâm, is a type of seafood rich in minerals that are good for health. In cooking, sá sùng is often stewed to sweeten the broth.
- You should choose those that are thick, large, evenly sized, with an ivory white color and a characteristic seafood aroma.
- Do not choose sá sùng that is white but flat, not thick, and looks quite attractive because it is likely to be low-quality sá sùng treated with chemicals.
- If you choose to buy dried sá sùng, you should look for reputable stores that ensure quality. It is best to visit establishments near the sea, where they directly import sá sùng raw materials for processing.
How to Prepare Shrimp and Pork Wontons
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Prepare the Ingredients
Spring onions and coriander should be trimmed, washed clean, and chopped finely.
Mustard greens should be trimmed, washed clean, and drained.
Pork bones and chicken bones should be washed with diluted salt water and then rinsed with clean water, and drained.
Then you place a pot on the stove over medium heat, add 1 liter of water to boil. When the water boils, add 1 spoon of salt and blanch the mustard greens for about 1 minute, then remove and drain.
Continuing in the pot of water, add the chicken bones and pork bones to blanch for about 5 – 7 minutes, then remove and rinse with clean water, and drain.
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Roast the ingredients
Place a pan on the stove over medium heat, when the pan is hot, add white pepper and roast for about 3 – 4 minutes, then transfer to a bowl.
Continuing in the same pan where you roasted the pepper, add the sea worms and roast for about 5 minutes until fragrant, then transfer to the bowl.
Add 1 tablespoon of cooking oil to the pan, turn the heat to medium, and add the dried shrimp to fry for about 3 minutes.
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Cook the broth
Put a pot on the stove over high heat, add 3 liters of water and bring to a boil, when the water is boiling, add chicken bones, pork bones, white pepper, sea worms, and dried shrimp, then reduce the heat and simmer the broth for 4 hours.
Next, season the broth with 2 teaspoons of salt, 4 teaspoons of monosodium glutamate, 2 teaspoons of seasoning powder, and 5 tablespoons of rock sugar, then continue to simmer on low heat until ready to serve.
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Making the filling
Put into a bowl 150g minced meat, 150g minced shrimp, 50g fish paste.
Season the filling in the bowl with 1/4 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, 1/4 teaspoon of seasoning powder, 1/4 teaspoon of ground pepper, and 1/4 teaspoon of sesame oil.
Mix the ingredients well and add chopped cilantro, chopped green onion, and 1 tablespoon of tapioca flour, continue to mix evenly, and finally add 1 egg yolk, mix well one more time to complete the filling.
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Wrapping and boiling the wontons
Take 1 teaspoon of filling and place it in the center of the wonton wrapper and fold it, shaping it as you like. Repeat the process until all the ingredients are used.
Put a pot on the stove over medium heat, add 1 liter of water and bring it to a boil, once boiling, add the wontons and boil for about 5 minutes then remove and drain.
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Completion
Put the wontons in a bowl, add sweet mustard greens, crispy pork skin, and green onions, and pour in some broth, and you can enjoy!
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Final Product
Shrimp and pork dumplings are incredibly eye-catching, attractive, and delicious; this dish is very stimulating to the taste buds, served with a bowl of spicy fish sauce is excellent.
The dumpling skin is soft and melts in your mouth, while the shrimp and pork filling is fresh, sweet, perfectly seasoned, and has an extremely appealing onion aroma. This dish is sure to impress you.
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Hope that with the recipe for making shrimp and pork wontons that TasteVN just shared with you, you will have one more delicious dish in your list of soups. Wishing you success and wonderful meals and moments with your family!
