1 pound ground chicken or pork1 cup finely minced and sautéd shiitake mushrooms (cooled)

2 teaspoons ginger, freshly grated or finely minced (I used fresh)

2 teaspoons sugar

2 teaspoons soy sauce

2 teaspoons sesame oil

1 cup green onions, thinly sliced

1 teaspoon kosher salt

1/4 teaspoon black pepper, freshly ground32 wonton wrappers, square, Nasoya


In a medium-sized bowl combine pork, cooked mushrooms, 2 teaspoons ginger, sugar, soy sauce, sesame oil, green onions, salt, and pepper. Mix until thoroughly combined. To test seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste seasoning and add more salt or pepper if needed. Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic. Place a 2 teaspoon-sized portion of pork filling in the center of the wrapper, and top with a single small shrimp.Using your fingertip or brush, moisten the wrapper with water around the edge.Lift two opposite corners up to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle, and squeezing out as much air as possible.Pull the two opposite corners towards each other to form the triangle into a plump folded crescent shape, using a little water to seal the edges.Transfer to a plate or sheet pan, placing wontons in a single layer so they do not touch, and repeat with remaining wontons.

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