Mom’s Pork & Shrimp Wontons
½ pound of ground pork
½ pound of shrimp, each cut into thirds
½ teaspoon of salt
½ teaspoon of freshly ground black pepper
1 teaspoon of sugar
1 tablespoon toasted sesame oil, plus more for drizzling
1 tablespoon of soy sauce
2 tablespoon of chives, minced, plus more for garnishing
20-30 wonton wrappers
Chicken stock, homemade or store-bought
Ponzu sauce, to taste
In a large mixing bowl, add the ground pork, shrimp, salt, pepper, sugar, sesame oil, soy sauce, and chives. Gently, but thoroughly, mix everything together with your hands (or a fork). I like used my hands because it allows me to be gentle with the mixture.
Now proceed to fill your wonton wrappers, using only 1 to 2 tablespoons of filling for each wrapper and a beaten egg as the “glue” around the edges. (See photo guide below on how I like to fold my wontons). Place finished wontons on a lightly floured sheet tray until ready to cook.
When all the wontons are ready to cook, bring a large pot of chicken stock to a boil and gently place a few wontons into the boiling stock, making sure to not overcrowd the pot. Cook for about 5 minutes, until the pork is cooked through.
Transfer to a bowl along with some of the stock. If you prefer to have a clearer soup, feel free to heat up another pot of fresh stock (because sometimes the stock used to boil the wontons becomes murky).
Garnish with some fresh chives and drizzle of toasted sesame oil and ponzu sauce. Enjoy!
Note: Any uncooked wontons can be stored in the fridge for an extra day. Simply place them on a plate and cover tightly in plastic wrap.