Name: Wontons: Shrimp and Pork
Yield: Makes 40 wontons; 12 to 14 first-course servings, each in 1½ cups (375 ml) broth
Cuisine: Chinese
Ingredients: ⅓ pound (150 g) spinach, stemmed and well washed; ¼ pound (120 g) pork shoulder, including lean and fat, sinew removed and cut into 1-inch (2.5-cm) pieces; ½ teaspoon kosher salt; 1 egg white; 1 tablespoon soy sauce; A few grinds of black pepper; 1 medium scallion, trimmed and finely chopped; 40 wonton skins (3 inches [7.5 cm] squared); 4 large shrimp, peeled, deveined, and cut across into 4 pieces

Preparation info

Makes 40 wontons;
12 to 14
first-course servings, each in 1½ cups 375 ml broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The filling for these wontons is more colorful but milder than the one, so that the shrimp flavor can shine.

Ingredients

For the Filling

⅓ pound (150 g) spinach, stemmed and well washed
¼ pound (

Method

Place the spinach, with the water clinging to it from washing, in a medium frying pan over medium-low heat. Cover and cook for about 30 seconds, or until the spinach loses a little volume. Uncover and continue to cook, stirring, for 1 to 2 more minutes, or until the spinach is completely wilted. Or to cook in the microwave, place the spinach in a microwave-safe container and cover with plastic

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Wontons: Shrimp and Pork

Ingredients

For the Filling

Method

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