Ingredients
- 3/4 of a pound of shrimp or minced pork
- 2 cloves of garlic
- 1 teaspoon each of sesame oil, soy sauce, salt, grated ginger, sugar, rice wine, white pepper
- 36 to 40 square wonton wrappers, one 12 oz pack (not in the original notebook, named in step 3 but absent from his list, so the page cannot be shopped from as written)
- Oil for frying, if you fry them rather than steam (not in the original notebook, step 4 offers a fry but no fat appears anywhere in his list)
Equipment. Steamer basket lined with baking paper, Instant-read thermometer
Method
- Blend the shrimp, if using shrimp
- Mix the protein with the seasoning
- Fill the wonton wrappers
- Fry for 5 mins until golden brown, or steam for 6-8 minutes
How many wrappers do you need?
Thirty six to forty. The seasonings are nearly all liquid, so the filling stays close to the 340 g of protein you started with.
One standard 12 oz pack holds about 50 wrappers, so a single pack covers the batch. Do not go past two teaspoons per wrapper. It will not seal, and the extra raw pork will not heat through in the stated steaming time.
Should you steam them or fry them?
Steam them for the full 6 to 8 minutes. The longer end of that range is the safer one.
Rest the wrapped wontons on a floured or lined tray in a single layer. Stacked, they stick to each other and tear on the way into the pan.