Vietnamese Shrimp and Pork Wontons (Hoanh Thanh Tom Thit)

By Vicky Pham · 60 min

Ingredients

Instructions

1. Mix the shrimp, ground pork, jicama, green onion, oyster sauce, chicken bouillon powder, sugar, black pepper and half of the sesame oil in a bowl until well combined.
2. Fill a small bowl with room-temperature water for sealing. Put one teaspoon of filling on one half of a wrapper. Wet one side of the wrapper with water and fold it over into a triangle. For a fancier pouch, add folds or pleats. Press out any air pockets and pinch the seams firmly shut.
3. Bring a pot of water to a boil. Add the wontons (fresh or frozen) and stir once to keep them from sticking. Cook until they all float, then cook 1 more minute so the filling is cooked through. Drain, rinse with water, and toss with the remaining 2 teaspoons sesame oil. Steaming, pan-frying or deep-frying also works.

Summarized from Vicky Pham's video. Watch it for the details.

More recipes with

ScallionShrimpGround porkWonton wrapperJicama