These shrimp-and-pork wontons from California chef Bryant Ng are little flavor bombs, with fresh ginger, scallions, prosciutto and cod.
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5 ounces raw shrimp—shelled, deveined and chopped
1/4 pound fatty ground pork
2 ounces napa cabbage, finely chopped (3/4 cup)
1 ounce prosciutto, minced
1 ounce cod, finely chopped
2 scallions, finely chopped
1 tablepoon minced peeled fresh ginger
2 teaspoons Shaoxing wine
2 teaspoons canola oil
2 teaspoons cornstarch
1 teaspoon kosher salt
1 teaspoon Asian fish sauce
1/4 teaspoon ground white pepper
1/4 teaspoon toasted sesame oil
36 wonton wrappers
Chili oil, for dipping
How to Make It
In a large bowl, mix all of the ingredients except the wonton wrappers and chili oil.
Line 2 baking sheets with parchment paper. Lay out 4 wonton wrappers on a work surface; keep the rest covered. Place a rounded 1/2 teaspoon of filling in the center of each wrapper; dampen the edges with water and fold corner to corner to form a triangle. Press out the air and seal the edges. (Dampen the 2 points farthest from each other and pinch them together if you want to form a hat, or tortellini, shape.) Place the wontons on the prepared sheets and cover with a towel. Repeat with the remaining wrappers and filling.
In a large saucepan of boiling water, cook the wontons in 3 batches until just tender and the filling is cooked through, about 5 minutes. Serve hot with chili oil.
The uncooked wontons can be frozen for up to 1 month.
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