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.

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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.