Whether you are searching the webs for a Lunar New Year’s recipe or simply keywording “wonton recipe” we got a gem to share with you. This is a family recipe from Lan Nguyen of San Jose, California. Lan finds Orca Bay around the Northern California area in her local Safeways and Sprouts. We have a store locator that we try our hardest to keep up-to-date. If you are still having issues finding our product let us know OR try ordering from Orca Direct.
1 pound rough chopped (1/4-inch) Passport Shrimp
1 pound ground pork
1/4 cup chopped scallions
1/4 cup water chestnuts
2 Tbsp. fried shallots
2-3 Tbsp. of each soy sauce, oyster sauce, fish sauce
1-2 Tbsp. of sesame oil and ground black pepper
MIX ALL THE INGREDIENTS.
DECIDE how many wontons you want to make. Lanny and her grandmother would make 100 (not an exaggeration). You can make 10. Good news? You can freeze the remaining “filling”. We recommend freezing it as flat as possible in a resealable plastic bag. This makes for quick freezing and thawing keeping your food “safely” out of the danger zone.
Here’s the tricky part and well, subjective part…FILLING AND FOLDING your wontons.
As you can see here: Lanny takes about 1/2 to 1 tsp of filling and places it in the middle of the wonton wrap square. She then uses an eggwash mixture to seal the wonton closed at a diagonal.
There are a variety of ways to roll your wonton. A few things you want to be sure of are:
- Do not overfill
- Make sure to use an eggwash or even water to help seal your wonton shut
- Make sure not to let your wonton wrappers dry out. (A damp paper towel can help assure this.)
COOKING the wontons. Boil the wontons in a hot water or broth or if you are feeling crunchy go for a deep fry.
Place wontons in boiling water.
Cook on high heat. After the water boils again, add 1/2 cup of cold water.
Cook on high heat until boiling, then cook on medium low heat for another 5 mins until wontons are cooked.
Add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F.
Add a few wontons to the oil to fry, turning occasionally until they are golden brown.
Remove them to a draining rack placed over a baking sheet so they can drain excess oil.
You can catch Lanny’s full Instagram Story @lannysphotos. Happy cooking and happy new year!