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Shrimp & Pork Wonton - Hoanh Thanh Tom Thit
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Shrimp & Pork Wonton – Hoanh Thanh Tom Thit

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By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 40 wontons
These dumplings are fantastic whether you have them in soup, with egg noodles, or fried up with a sweet and sour sauce for dipping. No matter how you choose to enjoy them, each bite is sure to be a hit!

Ingredients 

Wonton filling:  

  • ¾ lb shrimp, peeled and deveined, divided in half. roughly chop one half and smashed into paste with the other half.
  • ⅓ lb pork shoulder, ground
  • 1 Tbsp oyster sauce
  • 1 tsp Shaoxing wine
  • ¾ tsp kosher salt
  • ½ tsp sugar
  • 1 tsp garlic, grated
  • ½ cup water chestnuts, chopped
  • 2 Tbsp chives , chopped, or green onions
  • 2 Tbsp mushroom powder
  • 1 Tbsp cornstarch
  • 1 whole egg white

Ingredients: 

  • Wonton skins
  • Kosher salt
  • Sesame oil

Broth: 

  • 2 lbs pork bones , or pork neck bones
  • shrimp shells, reserved from your shrimp
  • 2 lbs pork shoulder, optional
  • 2 tbsp fish sauce
  • ¼ cup mushroom powder
  • 2 inch rock sugar
  • 2 ½ tbsp kosher salt
  • 2 inch ginger, peeled
  • 2 green onion stalks, cut in half
  • 1 large shallot, peeled and cut in half
  • 6 inch daikon, cut into quarters, lengthwise
  • cilantro stems, a bunch
  • Water, to fill the pot

Garnish:

  • green onions, chopped
  • chives, chopped
  • ½ tsp sesame oil

Instructions

For Wontons:

  • Place shrimp in ice water bath with ½ tsp kosher salt and let it sit for a couple of minutes then rinse. Pat the shrimp completely dry with paper towel. This technique firms the shrimp and improves their natural sweetness and texture.
  • Divide the shrimp so that about half are roughly chopped while the remaining portion is smashed into a sticky paste using the side of a knife or cleaver.
  • In a bowl combine all the filling ingredients. Mix together then lift the filling and smack it firmly against the bowl about 10x.
  • Place about one heaping teaspoon of filling in the center of each wonton wrapper. I like to use a butter knife to do this. Lightly brush the edges with water and fold the wrapper into a triangle and bring the corners of the wonton wrapper up and toward the center to create a pouch shape, pinching tightly right above the filling.
  • Bring a pot of water to a boil and season lightly with kosher salt and a few drops of sesame oil (or you can use chicken broth or a combination of chicken broth and water). Add the wontons and reduce the heat slightly to maintain a gentle boil. Cook for about three to four minutes, until the wontons float and the wrappers turn slightly translucent.
  • Remove the wontons with a slotted spoon and serve immediately. If desired, toss lightly with a few drops of sesame oil to keep them from sticking.
  • And if you want to eat it with broth and even egg noodles, you can make the following broth.

For Wonton Soup Broth:

  • Parboil the pork bones and rinse and clean the bones.
  • In a 9 quart pot, add your cleaned pork bones and the rest of the broth ingredients. Fill the pot with water almost to the rim.
  • Bring the pot to a boil, then reduce the heat to medium to medium low and maintain a light simmer, bubbling. Skim any foam that rises to the surface. Let this simmer for a minimum of an hour and a half. If you have more time you can let it simmer longer up to 2 hours.
  • When done cooking, remove everything from the broth. Bring the broth back to a gentle simmer and add freshly cooked wontons.
  • Ladle the broth and wontons into bowls and garnish with chopped green onions and cilantro before serving.
  • Serves about 6 bowls.

Notes

If you like, you can add a pound or so of pork shoulder and let it cook in the broth and once the broth is done cooking remove the pork shoulder and put in an ice water bath for 15 minutes. Remove the thinly slice the pork and serve it with the soup.
 

Nutrition

Serving: 1dumpling | Calories: 36kcal | Carbohydrates: 1g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 515mg | Potassium: 90mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg

Equipment

  • 9 qrt pot

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