Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wonton Wrapper | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ lb ground pork
- 2 oz peeled shrimp, finely chopped
- 1 tsp brown sugar
- 1 tbsp chinese rice wine
- 1 tbsp light soy sauce
- 1 tbsp chopped green onion
- 1 tsp chopped fresh ginger root
- 24 wonton wrappers
- 3 cups chicken stock
- 1 garlic clove minced
Directions
In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger.
Blend well and leave to stand for 25-30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin.
Moisten all 4 edges of wonton wrapper with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
Press edges firmly to make a seal.
Bring left and right corners together above the filling.
Overlap the tips of these corners, moisten with water and press together.
Place completed wrapper on the cornstarch platter and continue until all wrappers are used.