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Pork and Shrimp Wontons
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35 minutes
4
Adjust servings
Makes 72 wontons
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
wonton wrap (Nasoya)
kid friendly
has meat
(?)
Has meat from:
ground pork (16% fat)
has pasta
has seafood
(?)
Has seafood from:
tiger shrimp
mediterranean
vegan
(?)
Not vegan due to:
tiger shrimp
ground pork (16% fat)
vegetarian
(?)
Not vegetarian due to:
tiger shrimp
ground pork (16% fat)
pescetarian
paleo
(?)
Not paleo due to:
dark sesame oil
wonton wrap (Nasoya)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 95.6% and Sodium as 95.8% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 95.6% of RDA
• Carbs: 26.7% of RDA
• Fat (total lipid): 21.2% of RDA
• Fiber: 8.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 57.7% of RDA
• Sodium: 95.8% of RDA
• Sugar: 9.5% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 15.6% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 21.1% of RDA
• Manganese: 1.3% of RDA
• Niacin: 20.1% of RDA
• Potassium: 16.5% of RDA
• Zinc: 25.8% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tsp
 
2
tbsp
plus extra for serving.
 
1
tbsp
cornstarch can be used in place of tapioca starch.
 
1 1/2
lbs
small, headless, peeled, deveined, and minced.
 
8
ounces, weight
coarsely ground.
 
72
whole
square or round.
 
1/2
tsp
Optional - more to taste.
 
 
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PREPARATION
MAKING THE PORK MIXTURE
1.
In a bowl, stir together the sesame oil, soy sauce, and tapioca starch until well blended.
2.
Adjust the seasoning with salt and pepper.
3.
Add the shrimp and pork and mix thoroughly.
FILLING THE WONTON WRAPPERS
4.
Take a wrapper and put a heaping teaspoon of pork mixture into the center.
5.
Dab the edge lightly with water and seal to form a half-moon (if using a round wrapper) or a triangle (if using a square wrapper).
6.
Bring the two ends together, dabbing each with water, and pressing one end over the other, so the wonton resembles a hat.
7.
Continue in this way until all of the wontons have been filled and sealed.
8.
Place on a cookie sheet lined with wax paper (not parchment paper), making sure they do not touch.
COOKING THE WONTONS
9.
Bring a large pot of water to a boil over high heat.
10.
In batches, cook the wontons until they float to the top and are cooked through, about 3 minutes.
11.
Using a slotted spoon, remove the wontons from the pot and divide among large soup bowls or plates.
12.
If desired, dip them in soy sauce, with chili-garlic sauce stirred in.
NOTES, TIPS, TRICKS, HINTS, ETC:
Can be steamed, pan fried, or deep fried as alternative methods of cooking.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1912
Protein 64.9 g
Carbohydrates 73.4 g
Iron 0 mg
Fiber 2.27 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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