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Pork and Shrimp Chinese Won Tons has been slightly adapted so that anyone can make them! Double it to keep some in your freezer for easy weeknight meals. | theeverykitchen.com

Pork and Shrimp Chinese Won Tons

This healthy recipe for Pork and Shrimp Chinese Won Tons has been slightly Americanized so that anyone can make them. Make one batch or double (or triple) it to keep some in your freezer for easy weeknight meals. Eat them with your fingers or use them in soup!

Course Appetizer or Main
Cuisine Chinese
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 40 won tons
Calories 115 kcal
Author Recipe adapted from Chef Sharon Quan

Ingredients

  • 1 pound med size shrimp about 40
  • 3 ounces boneless pork loin cut into small cubes (about 3/4 cup)
  • 1 piece sweet Italian sausage casing removed, smashed
  • 6 medium dry shiitake mushrooms soaked until soft and cut into small pieces
  • 1 scallion finely chopped
  • 1/4 cup finely chopped water chestnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • dash pepper
  • 2 teaspoons cornstarch
  • 40 won ton wrappers
  • Additional soy sauce and sesame oil for dipping

Instructions

  1. Shell shrimp, but leave tail intact.* Pat dry, set aside for later use.
  2. In a medium bowl, combine pork, sausage, mushrooms, scallion, water chestnuts, soy sauce, sesame oil, salt, pepper, and cornstarch. Mix well.
  3. To make the won tons: Place a sheet of wonton wrapper on your palm. Drop about 1 teaspoon of mixture onto the wonton wrapper and top with 1 shrimp, tail up. Gather the edges of the won ton wrapper around the tail of the shrimp. Repeat until you run out of won ton wrappers or filling.
  4. Line steamer with wax paper and place over medium high heat. Add won tons, cover the steamer with a lid, and steam for 20-25 minutes until won ton wrappers are soft and noodle-like and filling has cooked through.
  5. Serve with a sauce made of equal parts soy sauce and sesame oil.

Recipe Notes

*To make this recipe easier, you may take the tails off the shrimp as well, chop them, and add to the rest of the filling.