Category Archives: Meat

Shrimp and Pork Wontons


These are killer boiled or deep fried, they freeze well, and you can have quick hors d’oeuvres or a nice snack in just a few minutes.

1 1/2 lb. ground pork shoulder
1 lb. chopped raw shrimp (buy the cheap ones, 41 – 50 size or thereabouts)2 oz. scallions, minced, green tops only (save the bottoms for the broth)
1 oz. garlic, minced
2 oz. water chestnuts, finely diced
1 oz. cornstarch
1 oz. sugar
1/4 oz. salt
1 t black pepper

1 oz. Shaoxing wine
2 oz. oyster sauce
1 oz. light soy sauce
1/4 oz. toasted sesame oil
2 eggs

Combine all dry  ingredients in the bowl of a mixer.


Mix on low speed until the mixture becomes uniform,


then add the wet ingredients, and mix until smooth and sticky, about 2 minutes.


Turn out, and refrigerate until you are ready to make the wontons.


Lay the wonton wrappers out on a dry work surface.


Spoon a heaping teaspoon of filling into the center of each wrapper.


Use a pastry brush to wet the edges of each wrapper, one at a time (this is a good job for two people.)


Then fold in half, and seal the edges, taking care to force all air out before sealing. Moisten one of the tips with water.


Grasp each corner of the wonton, and pinch the two sides toward the center, then press the two ends together so that the wet side is in the center to seal them.

At this point you can cook them in boiling, salted water for about four minutes, then drain and toss in a bowl with a tablespoon of sesame oil. Lay then out on a plate or platter, and place in the freezer until solid. Transfer to a zip lock bag and freeze until you get a hankering. Reheat in boiling water for about three minutes, then serve with a drop of soy and a drizzle of Sriracha.


The last thing (almost) that you need to make before we start cooking noodles is the charsiu, that magically melting version of bacon. You will need:


2 pork bellies, bones removed (about 3 lbs.)
1 t. garlic, minced
1 t. ginger, minced
3 T. light soy sauce (usukuchi)
3 T. mirin


Spread half of the garlic and ginger over the meat side of the bellies, then combine the remainder with the soy and mirin.


Roll the bellies skin side out, then tie with butchers’ twine. Place each belly into a cryovac pouch (seal-a-meal)


and add half of the soy mixture to each pouch.


Seal on the wet setting with the meat hanging over the edge of the counter to keep the liquid in the pouch. Hit the seal button as soon as the air is removed but before the liquid makes its way out. I usually seal twice to ensure a good seal.


Process with an immersion circulator at 78 C. (172.5 F.)


for 12 hours, then cool and refrigerate.


You are almost ready to enjoy heaven in a bowl… Next up the Tare and the tamago.