Pork and Shrimp Wonton / Hoành Thánh
Wontons originate from China, and with their occupation of Vietnam for thousands of years, inevitably, part of the culture and food became intertwined. Wontons, however, arrived in Vietnam sometime in the 19th century when Chinese immigrants settled there, bringing along their culinary traditions. Chinese wontons and Vietnamese Hoành Thánh are very similar and actually nearly
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packages Wonton Wrappers
- 1 Egg, Beaten (For Sealing Wontons)
- 1/2 lbs Lean Ground Pork
- 1/2 lbs Shrimps
- 1 Egg
- 1 tbsp Grated Ginger
- 1 small Shallot, Minced
- 2 Green Onions, Chopped
- 1 tbsp Mushroom Bouillon
- 1 tbsp Fish Sauce
- 1/2 tbsp Sugar
- 1/2 tbsp MSG
- 1 tsp White Pepper
- 1 tbsp Sesame Oil (optional)
Instructions
- 1
Mince cleaned and peeled shrimp with a knife or in a food processor
- 2
Combine minced shrimp with ground pork, one whole egg, grated ginger, minced shallot, and chopped green onions in a mixing bowl. Season with mushroom bouillon, fish sauce, sugar, MSG, and white pepper. Sesame oil is optional
- 3
Add a small amount of the mixture into the wonton wrapper, making sure not to overfill. Fold to the desired shape
- 4
Cook the wontons in boiling salted water until they float. Optionally, you can also pan fry, deep fry, or steam
- 5
Serve the wontons on their own with a soy sauce dipping sauce with chili oil, or in a broth with green onion and cilantro garnishes