Won Ton Filling

Tender pork and shrimp filled won tons are perfectly seasoned and ready to add to your favorite soup base.

To fill, place a teaspoonful of filling into the center of one won ton. Using your finger or a pastry brush, moisten the area around the filling.

To fold, pinch two opposite sides together, then pinch together the remaining two sides. Gently press the pinched center edges firmly around the mound of the filling to eliminate any air pockets and seal. Assemble the remaining wontons.

Bring a large pot of salted water to boil. Add the won tons, cooking about 4-6 at a time or so there is enough room that they are not crowed and can move freely. Boil for 6-8 minutes (checking one to ensure it’s cooked, then you can time the rest of the batches better). Remove from pot with a slotted spoon, and add to individual bowls that have been filled with a veggie filled soup base.

Won Ton Filling

Marla Hingley

Tender pork and shrimp filled won tons are perfectly seasoned and ready to add to your favorite soup base.

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Prep Time 20 mins

Cook Time 8 mins

Total Time 28 mins

Servings 4

Ingredients

  

1x2x3x

• 1 tsp garlic minced
• 1 tsp fresh ginger minced
• 2 Tbsp scallions or green onions minced
• 3 water chestnuts minced (optional)
• ¼ lb ground pork
• ¼ lb shrimp finely chopped
• 1 Tbsp soy sauce
• 2 tsp GF rice/wine vinegar
• 1/2 tsp sesame oil
• 1/4 tsp crushed red pepper

Won Ton Wrappers

Won Ton Soup Base

Instructions

 

• Mix together all ingredients until thoroughly combined.
• To fill, place a teaspoonful of filling into the center of one won ton. Using your finger or a pastry brush, moisten the area around the filling.
• To fold, pinch two opposite sides together, then pinch together the remaining two sides. Gently press the pinched center edges firmly around the mound of the filling to eliminate any air pockets and seal. Assemble the remaining wontons. Should fill about 16 won tons.
• Bring a large pot of salted water to boil. Add the won tons, cooking about 6 at a time or so there is enough room they are not crowed and can move freely. Boil for 6-8 minutes (checking one to ensure its cooked, then you can time the rest of the batches better). Remove from pot with a slotted spoon, and add to individual bowls that have been filled with a veggie filled soup base.

Notes

Deep-frying won tons: In a heave wok or saucepan, heat oil for deep-frying to 360°F (use enough oil so depth is at least 2”). Fry only a few at a time (so the temperature of the oil doesn’t reduce, causing the won tons to cook slower and absorb more oil), turning once golden. Remove with metal tongs or slotted spoon once golden on both sides. Drain on paper towels. Serve with Sweet & Sour Sauce

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