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Tasting Notes
Rich, savory pork and light, sweet shrimp come together to make this toothsome wonton filling.
Water chestnuts and jicama add a unique crunch. Minced shallots and finely chopped scallions bring two layers of onion flavor, while ground sesame seeds and minced peanuts bring a double-shot of nuttiness. Earthy black trumpet mushrooms, refreshing cilantro and salty fish sauce add depth. Rich egg yolk and sesame oil help to bind the mixture, but the secret ingredient here is oyster sauce. Its briny sweetness melds the flavors together.
Tips & Techniques
- Get organized. Don’t be intimidated by the long ingredient list for the wonton mix. This is what makes it so delicious. Prep all your ingredients – toast and grind your sesame seeds, separate your egg yolk and do all your chopping. Keep everything close at hand so you can stay focused as you measure and mix.
- Save time. If you are really in a hurry, you can pulse your water chestnuts and trumpet mushrooms together in a food processor, but be careful not to purée them – you just want a small dice!
- Don’t over-mix. Once you have all your ingredients in the bowl, mix with your hands until just combined. Over-mixing will cause the proteins to become tough.
Toolbox
These tools are the ones we find especially helpful when making this dish.
- Rubber gloves. A must-have in every kitchen arsenal, disposable rubber gloves make mixing raw meat by hand less of a drag.
The list below includes all the equipment you’ll want to make this dish.
Cutting board
Two knives
Large bowl
Rubber gloves
Rubber spatula or spoon
Small sauté pan
- ½ pound peeled and deveined shrimp, finely chopped
- ¼ pound ground pork (or pork butt), roughly chopped
- ⅓ cup jicama, finely chopped
- ⅓ cup finely chopped water chestnuts
- ⅓ cup finely chopped black trumpet mushrooms
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely minced shallot
- 1 tablespoon minced peanuts
- 1 tablespoon fish sauce
- 1 egg yolk
- 2 tablespoons finely chopped green onion
- 1 tablespoon sesame seeds, toasted and ground to a coarse powder
- 1 tablespoon plus 1 teaspoon oyster sauce
- 2 teaspoons sesame oil
- Pinch freshly ground black pepper
- Kosher salt
- Pinch corn starch
Yield: 50 wontons
Total Time: 45 minutes
Active Time: 45 minutes
- In a large bowl, mix together all of the ingredients until well-combined using a rubber spatula. The mixture will look loose.
- To test for seasoning without sampling the raw meat, make a few small balls of the mixture. Heat a small sauté pan over medium heat and add a little oil. When shimmering, add the meatballs and cook. Taste for flavoring and adjust as you see fit.
Here is a great way to turn this dish into a meal
This wonton filling is great as part of shrimp and pork fried rice. Brown the filling gently in a saute pan, breaking it up as it cooks. Once cooked through, remove the filling from the pan and drain. Add cooked rice to the pan and toast slightly, adding a little stock if necessary to keep it from burning. Push the rice to one side of the pan, and add a whisked egg and a tablespoon of soy sauce to the other. Stir to scramble the egg, then mix in with the rice. Add the browned filling and some peas. Garnish with sliced scallions and cilantro.