Best Pork and Shrimp Wonton Recipe

1. Combine pork, garlic, coriander root, black peppercorns, egg, and sauces + sesame oil, white sugar, and cornstarch in a blender. Pulse until smooth. Mix in chopped veggies and chill the mixture in the fridge for an hour.
2. Remove the shell of each shrimp and devein, you can choose to leave the tails on for presentation. Give each shrimp a few careful scores across the belly to ensure they don’t curl up in the wonton.
3. Place a wonton wrapper on a clean surface. Spoon in a tablespoon of your ground filling, spread, and top with a scored shrimp. Dip your finger in a small bowl of water and gently run it along the edges of the wrapper. Bring the edges together and press them to seal.

FOR STEAMING

1. Place wontons on parchment paper or lettuce in a steaming pot or bamboo steaming basket, in a single layer. Brush with garlic oil. Steam over medium heat for 5–7 minutes, or until filling is cooked. Serve hot!

FOR FRYING

1. Fry wontons by heating oil in a pot or pan to 350°F or 180°C. Drop them in and fry until golden brown. You can even fry from frozen, just give them a bit more time. Drain off excess oil and enjoy.

FOR BOILING

1. To boil the wontons, drop them into boiling water, and cook a few minutes until the filling is done, and they float to the top.