Heal me with pork and shrimp wontons
Before I had my beautiful daughter, life was carefree! Sure, I’ll stay a bit longer and have another drink. Why not stay out dancing until 3AM on a Saturday night/Sunday morning? Hey, let’s pack an overnight bag and go away for the weekend at the last minute! I had so many opportunities to spend my extra money and extra time living life to the fullest and recovering from living life to the fullest. If I felt ill, all I had to do for a quick recovery was to cancel all plans, take the day off, ingest cold medicine (the good kind, you know what I am talking about), sleep all day and make myself a big pot of salty chicken soup with garlic, ginger and frozen wontons. I would eat this all day until it was either gone or I was cured.
Now, times and circumstances have changed. So, when I am unfortunately under the weather, I gather together enough strength to make this wonton soup with bak choy. Several helpings of these tasty wontons cooked in a healing concoction salty chicken broth with ginger and garlic always made me feel better and helped to warm my tired soul in addition to soothing my cough. Forget the chicken soup-just give me a big bowl of these and I’ll feel better.
Chinese wontons filled with a mixture of shrimp, pork and various other seasonings then poached in a salty chicken broth with bak choy. #pork #shrimp #wontons #Chinese #onepot
- 250 g (~9 oz) pork shoulder (you can substitute with any other cut of pork just as long as it has a good amount of fat on it and isn’t too lean)
- 400 g (~14 oz) frozen shrimp (about 1.5 cups when defrosted, washed and drained)
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sugar
- 1 1/2 tsp sesame oil
- 2 tbsp ginger (chopped and peeled)
- 5–7 cloves of garlic
- 1 cup of scallions (finely chopped)
- 1/2 tsp sea salt
- 2 tbsp Chinese celery (finely chopped)
- 50–60 wonton wrappers
- 4 L (1 gallon) Chicken broth (I’ve used homemade chicken stock, pre-made chicken stock and bouillon cubes and all work great.)
- 7 cm/3 in of ginger (peeled and sliced thinly)
- 4–5 cloves of garlic (crushed)
- a small handful of Chinese celery (roughly chopped)
- 1–2 large bunches of bak choy (washed with leaves removed from the base)
- Chop up pork shoulder into small pieces and add to a food processor along with ginger, garlic, celery, soy sauce, Shaoxing wine, sesame oil, scallions, sugar and salt. Mix until smooth.
- When mixture is smooth with no big chunks of meat, add shrimp and mix until smooth.
- Add a teaspoon amount of filling to the center of the wonton wrapper.
- Using a pastry brush or the tips of your fingers, wet two connecting sides of the wrapper.
- Fold moistened edges over the day edges and seal together forming a triangle.
- Take edges of the triangle and pull center up and diagonal and fold one over the other. Wontons should look like it is hugging itself.
- Place on a floured surface or non-stick paper until ready to cook. If not cooking right away, place in the freezer until ready to cook.
- In a large pot or wok, bring to a boil chicken broth.
- Add sliced ginger, crushed garlic and chopped celery. Let boil together for 5 minutes or so until broth has taken on the flavors of the ginger, garlic and celery.
- Gently add wontons carefully to the broth and top with bok choy leaves.
- Bring to a boil, then cover, reduce heat to low and let gently simmer for 15-20 minutes. DO NOT STIR. When it comes to cooking wontons, slow and steady is the way to go. If cooked at too vigorous of a boil, the wontons risk falling apart. So hold off on stirring it together until the very end so as to avoid broken wontons.
If you can’t find Chinese celery, just substitute with celery leaves.
- Prep Time: 20
- Cook Time: 20
- Category: Wontons, One Pot, Pork, Shrimp
- Method: simmering
- Cuisine: Chinese
Keywords: wontons, Chinese, Pork, Shrimp, bak choy
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