Shrimp and Pork Wontons (Sui Cao)

Name: Shrimp and Pork Wontons (Sui Cao)
Ingredients: 10 1/2 oz shrimp (300 grams); 7 oz ground pork (200 grams); 14 oz pork bones (400 grams); 1 daikon radish; 1 onion; Wonton wrappers; Green onions, minced shallots, sesame oil, etc; Char siu pork (homemade or store-bought)

Ngan Quach @cook_14370681

Thành phố Hồ Chí Minh, Gò Vấp

Shrimp and Pork Wontons (Sui Cao)

Ngan Quach @cook_14370681

Thành phố Hồ Chí Minh, Gò Vấp

Saved

Ingredients

10 1/2 ozshrimp (300 grams)
7 ozground pork (200 grams)
14 ozpork bones (400 grams)
1daikon radish
1onion
Wonton wrappers
Green onions, minced shallots, sesame oil, etc
Char siu pork (homemade or store-bought)

Saved

Steps

1

Rinse the pork bones thoroughly, then blanch them in boiling water to remove impurities. Remove and rinse again. Add the bones to 4 quarts (4 liters) of boiling water, skimming off any foam to keep the broth clear. Add the daikon (cut into chunks) and the peeled onion. Simmer on low heat. After 1 hour, remove the daikon and onion from the broth.
2

Peel and devein about 4-5 shrimp, then finely chop them. Add to the ground pork along with 2 teaspoons minced shallots, 1 teaspoon chopped green onion, 2 teaspoons seasoning powder, 1 teaspoon salt, 1 teaspoon MSG, and 2 teaspoons sesame oil. Mix well and let marinate for about 30 minutes.
3

Boil the remaining shrimp in the broth. Taste and adjust the seasoning as needed.
4

Place the pork filling in the center of each wonton wrapper, gather the edges to seal, and boil the wontons for 3-4 minutes in boiling water with 1 teaspoon salt. Remove and place in a bowl of cold water, then drain. To serve, bring the broth to a boil, pour over the wontons, and top with chopped garlic chives.