Simple. Sustainable. Savory.


Wednesdays on Mama Cooks.




Makes about 50 wontons, or one package of wrappers

2 tablespoons peanut oil
¾ pound of ground pork
about two dozen shrimp, cut into small pieces
2 inches diced fresh ginger
3 large garlic cloves, diced
3 scallions, finely chopped
2-3 teaspoons sesame oil
3 tablespoons soy sauce

Heat peanut oil in pan. Mix everything else together except the shrimp and sauté in heated peanut oil until the pork is cooked. Let it cool then add the raw shrimp.

Fill wontons with the mixture. Gently place in hot soup stock (you can use chicken stock and jazz it up with ginger and garlic, just throwing some in and simmering for a few minutes) and cook until the wrappers are opaque and the shrimp are cooked.


Here’s how to fill the wontons:

Get a dish of warm water, your wonton wrappers, filling and a work space. If kids aren’t willing to help, it’s best if they leave the area, or the house.

Place a wrapper in front of you so it looks like a diamond. Put a teaspoon or more of filling in the center, moisten the four edges of the wrapper with one finger, then fold two sides together so it looks like a triangle. Press the edges firmly until they’re nice and sealed.

Now bring together the two edges of the triangle, again sealing with warm water, so they look like a little Pilgrim hat. Again, press firmly so they stay together. Set aside until they’re all done.

You can fry them, but I like them in soup. You can also freeze them for a month or two.



This procedure isn’t hard but it does go a lot faster if you have help – which I didn’t. What I did have was the kitchen to myself, some good music and  a glass of wine, so things could have been worse.