Pork, Shrimp, Mushroom Wontons

In my attempt to make the skins for har gow, 蝦餃, or crystal shrimp dumplings, I ended making jiao zi, 餃子, skins instead. If you ever do want to make skins for the har gow, make sure you get wheat starch and not wheat flour, there is a difference or go with the har gow flour mix! I bought the wheat flour at an asian market, thinking that it was wheat starch and to my disappointment, it did not work. Oh well. I made jiao zi instead :). The har gow will be attempted again at a later date (when I actually get wheat starch). Anyway, here is a recipe for making the jiao zi filling (premade wraps can be found at any grocery store).


Pork, Shrimp, Mushroom Wontons
Filling

1/2 Lb of ground pork
~8 de-shelled raw shrimp
3 dried shitake mushrooms 
3-4 dried wood-ear mushrooms
~2 tbsp light soy sauce
~1 tbsp sugar
1 tsp cornstarch 
dash of black and white pepper
dash of Chinese cooking wine

dash of garlic powder

Steps 
1. Chop the shrimp into small pieces
2. Soak mushrooms in warm water until rehydrated (very soft). Clean, drain and chop into very small peices.
3. Mix pork, shrimp, mushrooms in a bowl.
4. Add soy sauce, sugar, cornstarch, pepper, wine and garlic powder. Mix until everything is blended. 
5. Take your wonton wrap and place some of the meat mixture onto the center. Then fold. The amount of meat you put into the wrap depends on how big the wrap is. Generally, I would leave about 1/2 inch space between the meat and edge of the wrap.
6. Place your wontons into a pot of boiling water and let cook for about 10 to 15 minutes. 
Enjoy!

Wrapped wontons ready to be cooked!

 

Wonton noodle with some veggies and egg :)