Shrimp Wonton Dumplings with Pork

Wash the 2 stalks green onions and cut off the tips where the roots are. We want to use both the greens and the whites of the green onion. Finely chop the green onions and set it aside for later

In large bowl, add 100 g ground pork, 1 teaspoon fish sauce (or soy sauce), 3 teaspoons oyster sauce, 1/2 teaspoon cornstarch, 1 teaspoon Shaoxing cooking wine, 1/4 teaspoon white pepper, and 1/2 teaspoon sesame oil and mix everything together for 8 minutes.I highly recommend using a stand mixer or a hand mixer for this step. On my Kitchenaid stand mixer, I mix this on the 6 setting.If you are doing it by hand, mix everything together in 1 direction for at least 10 minutes.

We want to mix the pork very well until it is gluey. This will give the filling a springier texture. The longer you mix it, the springier the texture will be. Here is how it should look when you are done mixing.

Place the peeled shrimp on the cutting board and chop it to your preference of size of either roughly chopped chunks or finely chopped.I personally like to keep the shrimp size chunkier so I can taste it more, and I find it gives the texture more of a crunch. If you like your shrimp finer, chop it very well until it is smooth.Alternatively, you can do a mix of both finely chopped with a few chunkier pieces of shrimp as well.

Once the pork has finished mixing, scrape the pork down from the side of the bowl to the middle and add the shrimp to the pork mixture, and mix everything together well until everything is evenly combined for about 5 minutes.

Here is how it should look after it has finished mixing

Add in the green onions and mix it for 1 minute.

Do a taste test by putting a teaspoon in a small bowl and microwaving it for 20 seconds in the microwave or pan-frying it in a frying pan. Adjust the saltiness by adding more soy sauce, fish sauce, or salt.

Open a pack of wonton wrappers but keep it under a damp paper towel so it doesn't dry out.Place a small bowl of water out, this is what we will use to seal the dumplings.Bring out a plate where you will keep the dumplings after you have finished folding them. If you work slowly, you may want to cover the plate with a damp paper towel while you are making the dumplings so they don't dry out.

Place a wonton wrapper on your palm, diamond shape facing you (if you are using square wrappers). Fill 1 teaspoon of filling into the middle of the wrapper.

Using your other hand, dip your finger into the bowl of water. Wet the top edges of the wrapper.

Bring the bottom corner of the wonton wrapper from the bottom to the top corner and press on just the tip.

Hold the wonton dumpling by the tip at the top with 1 hand, and use the other hand to grab the excess wrapper on the right side and press it together towards the top. It doesn't need to be perfect, it just needs to stick together. As long as the filling is touching the wrapper, it will act as a glue.

Switch the dumpling to the other hand and do the same thing on the left side

Use both hands to hold the dumplings and use your forefinger or middle finger and your thumb to press everything together to seal it well at the top of the dumpling. The shape is meant to be whimsical and not perfect.

Place the dumpling on the plate and cover it with a damp cloth while you work on the next dumpling.

To freeze them, place the wrapped wontons in a single layer on a baking sheet that has been lined with parchment paper so they don't freeze onto the cookie sheet.

Make sure the dumplings are not touching each other, so they don't stick together while it is freezing.

Place the cookie sheet with the wonton dumplings in the freezer for 30 minutes to pre-freeze them.

After 30 minutes, remove them from the freezer and store them all in a freezer bag together, the dumplings should be firm enough to not stick together.