PORK AND PRAWN BOILED WONTONS

Pork and Prawn Boiled Wontons image

Provided by Food Network

Time 1h50m

Yield 36 wontons

Number Of Ingredients 15

8 ounces ground lean pork
8 ounces (16/20) shrimp, peeled, deveined and finely chopped
2 tablespoons finely chopped Chinese chives
1 tablespoon light soy sauce
1 tablespoon peeled and grated ginger
1 tablespoon Shaohsing rice wine or dry sherry
2 heaping teaspoons cornstarch
1 teaspoon toasted sesame oil
Freshly ground white pepper
Cornstarch, for dusting
36 wonton wrappers, 3-inch square
1 egg, beaten
2 tablespoons light soy sauce
1 heaping tablespoon Guilin chili sauce
1 tablespoon finely chopped chives, for garnish

Steps:

Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.
For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.
For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.
For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.
Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce.