San Xian Wontons with Shrimp, Pork, and Chicken

Name: San Xian Wontons with Shrimp, Pork, and Chicken
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 12
Ingredients: 8 oz Shrimp; 8 oz ground pork; 8 oz ground chicken; 2 package wonton wrappers; 4 oz leafy greens; 1 tbsp ginger; 1/4 cup scallion, finely chopped; 2 tbsp vegetable oil; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1/2 tbsp sesame oil; 1/2 tsp ground white pepper; 1/2 cup water

These San Xian wontons are filled with a juicy trio of shrimp, pork, and chicken seasoned with ginger, scallions, soy sauce, oyster sauce, and sesame oil. Serve them in a light savory broth for a comforting Chinese wonton soup that is perfect for making ahead or freezing.

Servings12 Portions

Prep Time120 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

Shrimp
8 oz
ground pork
8 oz
ground chicken
8 oz
wonton wrappers
2 package
leafy greens
4 oz
ginger
1 tbsp
scallion, finely chopped
0.3 cup
vegetable oil
2 tbsp
light soy sauce
2 tbsp
oyster sauce
1 tbsp
sesame oil
0.5 tbsp
ground white pepper
0.5 tsp
water
0.5 cup

Step-by-Step Instructions

Make the filling: finely chop the shrimp, then combine it with the ground pork, ground chicken, ginger, scallions, vegetable oil, light soy sauce, oyster sauce, sesame oil, white pepper, and water in a large bowl. Stir firmly in one direction for 5-10 minutes, until the mixture turns sticky and cohesive.

Line a large sheet pan with parchment paper and set out a small bowl of cold water for sealing the wrappers. Bring a small pot of water to a boil so you can cook a sample wonton and adjust the seasoning before shaping the full batch.

Assemble the wontons: place 1 wonton wrapper on your work surface and spoon about 1 tsp filling into the center. Moisten the edges with water, fold the wrapper in half, and press firmly to seal out air. Dab one lower corner with water, bring the two corners together around the filling, and pinch to secure. Place on the prepared sheet pan and repeat.

Cook 1-2 test wontons in boiling water until they float and the filling is cooked through, about 3-5 minutes. Taste and adjust the remaining filling with a little more soy sauce, white pepper, or sesame oil if needed.