Chinese Pork and Shrimp Wontons with Bak Choy

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.

 

pork and shrimp wontons and bak choy in chicken broth in a large wok and small bowls with soy sauce

 

 

A bowl of pork and shrimp wontons and bak choy in chicken broth

 

The Filling

wonton mixture in a food processor
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.
pureed wonton mixture in food processor
Mix until smooth.
shrimp on top of pureed mixture in a food processor
When the mixture is smooth with no big chunks of meat, add shrimp.
pork and shrimp wonton mixture in food processor
Mix until smooth.

 

The Folding

pork and shrimp mixture in the middle of a wonton wrapper
Add a teaspoon amount of filling to the center of the wonton wrapper.
wonton upper corners moistened
Using a pastry brush or the tips of your fingers, wet two connecting sides of the wrapper.
A triangular folded wonton
Fold moistened edges over the day edges and seal together forming a triangle.
folded wonton
Take edges of the triangle and pull center up and diagonal and fold one over the other
folded wonton
Make it look like it is hugging itself.
folded wonton
Repeat until all of the meat filling and wrappers are used up.

 

The Cooking

chopped celery leaves and garlic
Rough cut up a small handful of celery, peel and slice the ginger and crush the garlic cloves.
a wok with chicken broth, celery leaves, garlic and ginger
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.
wontons added to broth mixture
Gently add wontons carefully to the broth.
bak choy added to wonton mixture
Top with bok choy leaves.
cooking lid on pot with wontons inside
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 this dish, 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 bits floating around the soup.
a large wok of wontons and bak choy in chicken broth
Serve while hot.  I recommend adding a spoonful or two of Chinese chili oil (aka La Jiao) to the soup for those who like it spicy.

 

 

Print
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A bowl of wontons and bak choy in chicken broth

Chinese Pork and Shrimp Wonton Soup with Bak Choy


  • Author: Spicepaw
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x

Description

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


Ingredients

Scale
Wontons:
  • 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)
  • 57 cloves of garlic
  • 1 cup of scallions (finely chopped)
  • 1/2 tsp sea salt
  • 2 tbsp Chinese celery (finely chopped)
  • 5060 wonton wrappers
Soup:
  • 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)
  • 45 cloves of garlic (crushed)
  • a small handful of Chinese celery (roughly chopped)
  • 12 large bunches of bak choy (washed with leaves removed from the base)

Instructions

Wonton filling:
  1. 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.
  2. When mixture is smooth with no big chunks of meat, add shrimp and mix until smooth.
Folding wontons:
  1. Add a teaspoon amount of filling to the center of the wonton wrapper.
  2. Using a pastry brush or the tips of your fingers, wet two connecting sides of the wrapper.
  3. Fold moistened edges over the day edges and seal together forming a triangle.
  4. 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.
  5. 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.
Soup:
  1. In a large pot or wok, bring to a boil chicken broth.
  2. 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.
  3.  Gently add wontons carefully to the broth and top with bok choy leaves.
  4.  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.

Notes

If you can’t find Chinese celery, just substitute with celery leaves.

  • Category: Wontons, One Pot, Pork, Shrimp
  • Method: simmering
  • Cuisine: Chinese

Keywords: wontons, Chinese, Pork, Shrimp, bak choy

If you like these wontons, then you’ll love these recipes:

Hot and Sour Soup with Silken Tofu & Tofu Skins

Amazing Chinese Pork Dumplings (aka Jiaozi)!!

Chinese Chili Oil from Scratch (la jiao)

 

 

 

a wok full of wontons, bak choy and chicken broth

 

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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