Recipe: Shrimp & Pork wonton

This weekend marks the beginning of my "Asian cuisine" endeavours that I'll undertake until the end of the year - Chinese, Japanese, Korean, Thai, almost all Asian countries will be included, except for India, where I'll dedicate a separate chapter...

I'm fortunate enough to have a deliciously little Asian shop near my house, so when I went there for the first time for the "truly Asian" ingredients, the shop-owners were more than helpful to show and explain and try to steer me away from danger...

So off to my first recipe:  the wonton, as tasted through the aromatic and oh-so-soothing chicken stock...

Shrimp & pork wonton

adapted from Just one cookbook

little wontons emerging from a hot chicken stock

125g raw shrimp, deveined and finely chopped

100g ground pork

2 green onions, finely chopped 

Pepper to taste

1 Tbsp fish sauce

1 Tbsp corn starch

1 tsp sesame oil

Salt / pepper to taste

1 pkg wonton wrappers (I finally used about 20 wrappers, and I say about because I can't remember how many I ate in the making...)

For the soup

1 lt chicken stock

1 Tbsp sesame oil

1 Tbsp. soy sauce

salt/pepper to taste

1 bok choy, cut in pieces

Print recipe

Heat soup with all ingredients, leave aside.  To make the wonton filling, mix first four ingredients.  I chopped the shrimp fine enough, but I think next time I'll pulse everything into a mash.  Add the seasonings and mix again.  Place one wonton wrapper on a work surface and put 1tsp of the mix in the middle.  Moisten edges with water and fold.  Seal so that no filling escapes while cooking (which happened to my first batch) and then fold the two edges - basically, like a tortellini.  On how to wrap a wonton, I  found this post very helpful.

When wontons are ready, reheat soup and cook 5-6 wontons at a time, for about 5 minutes.  Set aside on a plate and on to the next batch. When all wontons were ready, add chopped bok choy to the soup, for extra flavour.

To serve, use small soup plates, and serve 2-3 (or 5-6 depending on the size) and slowly pour over some of the soup.  Garnish with finely chopped green onion or chives.  Believe, they taste so much better than the ready-bought ones - and this on my very first attempt!

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.

This is also my entry in the Pin it and Do it:  A Pinteresting challenge, hosted by Trish.