Cooking with Kids - Pork and Shrimp Wontons recipe



I remember making wontons with my flatmates during my University days... it was easy to make, but so yummy and satisfying especially in the cold weather. I haven't made them in ages as store-bought wontons are aplenty around here.

I was craving for some home-made wontons, only problem is that it can be quite time consuming to wrap the wontons by myself to feed my growing boys!

So I did what any self-respecting mother would do and enlisted the help of the boys. Luckily they were game enough to try their hand at wrapping wontons. I even had an extra pair of hands in the form of the boys' cousin who was over to play.

Now we can get dinner sorted in under an hour. I can enjoy my wontons without the tedious task of wrapping them. The boys can do something productive away from their screens too. Win-win!


Pork and Shrimp Wontons


Ingredients:

200g mince pork
100g frozen shrimps - finely chopped
4 pcs shitake mushroom - minced
2 tbsp. light soy sauce
1 tbsp. sesame oil
1 tbsp. oyster sauce
1 egg
2 tbsp. plain flour
1 tsp minced ginger
pepper

Mix all the ingredients together. This can be made ahead and kept refrigerated, covered with cling film.



When it is ready to be cooked, get a pack of wonton skin and start wrapping.


I just showed the boys once and they got cracking immediately. Basically, I just put 1 teaspoon of the meat filling in the centre of each wonton skin, fold the bottom to the top, add a dab of water along the edges and then close and seal the wonton by folding and pinching the edges.



Boys being boys, they soon start competing with each other, like who can make the most wontons, who can make the most creative wontons and what nots. I don't care... they can be as creative as they want to be as long as they eat them at the end of the day!  Lol

Yup I know they are not neat and certainly don't look restaurant-worthy. But once we boil them, they will look much better, trust me! 😁


When all the wontons are wrapped, bring a large pot of water to boil, then drop them in one by one. Making sure not to overcrowd the pot.

Boil for about 5-7 minutes till they float to the top.

Add 1 tbsp. of sesame oil and 1 tbsp. of light soy sauce to the hot wontons before serving.




The boys' verdict?

They LOVE it and they ask when they can make wontons again!


Pork and Shrimp Wontons

Ingredients:

200g mince pork
100g frozen shrimps - finely chopped
4 pcs shitake mushroom - minced
2 tbsp. light soy sauce
1 tbsp. sesame oil
1 tbsp. oyster sauce
1 egg
2 tbsp. plain flour
1 tsp minced ginger
pepper

1 pack of wonton skin


Instructions:
  1. Mix all the ingredients together. This can be made ahead and kept refrigerated, covered with cling film
  2. When ready to be cooked, get a pack of wonton skin and a bowl of water
  3. Put 1 teaspoon of meat filling in the centre of each wonton skin, fold the bottom to the top, add a dab of water along the edges, close and seal the wonton by folding and pinching the edges
  4. Cover the wrapped wontons in a damp cloth to prevent them from drying out
  5. When all the wontons are wrapped, bring a large pot of water to boil, then drop them in one by one. Making sure not to overcrowd the pot
  6. Boil for about 5-7 minutes till they float to the top
  7. Take the wontons out to a serving bowl, drizzle with 1 tbsp. of sesame oil and 1 tbsp. of light soy sauce to the hot wontons before serving





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