mojo pork & shrimp wontons

self care dish before the holiday madness

*click the pic to take you to the IG reel

True story, I loveeee making wontons! I started making them in 2020 and it has become a form of self care for me when I’m feeling anxious.

Let me tell you why.

You are so focused on the folds of the wontons & the repetitive motion that the stress of the day kinda just drowns away. You want the other end of the wonton wrapper to touch the other and then fold again. You just get kinda lost and you look up and you’ve folded about 30 wontons lol.

This recipe, I did a spin using mojo flavors of my Puerto Rican heritage and topping it off with Fly by Jing Spicy Sichuan sauce & Zhong sauce. In Puerto Rico, mojo is a herb sauce of finely chopped cilantro with salt, a shit ton of garlic, and traditionally orange juice.Fly by Jing has been a staple in my kitchen for years since they came out. Also, POC woman owned business so duh! They are available for purchase online & Whole Foods!

Hope you guys enjoy!

Ingredients (makes 20-25 wontons)

• 1 lb ground pork

• 1/2 lb large shrimp, deveined

• 1 small shallot

• 5 whole garlic cloves

• 1/4 bunch cilantro

• kosher salt & black pepper, to taste

• 1 medium navel orange, juiced & 1/2 zested

• 1 packet of wonton wrappers

  • hot saucie tip: can be found at any large grocery store i.e. like a Ralphs, Kroger, Wegmans, sometimes Whole Foods & Key foods or Giant/Safeway (I know where my Hot Saucies are lol hence the list)

• topping: Fly by Jing Spicy Sichuan Sauce & Zhong Sauce

• garnish: green onions

Tools

• microplane/zester

• steamer or shallow pot for boiling

• strainer

• chef’s knife

• cutting board

• small bowl of water to dip your fingers in

• food processor

  • hot sauce tip: if you don’t have one just chop everything extra fine & mix together with the pork

Directions

1. Add all ingredients for the wontons in a food processor and gently pulse everything together until all well combined. You kinda want a paste but I like to keep chunks of shrimp so I just gently pulse it a couple of times.

2. Take a square wonton wrapper, and use your index or middle finger to dab the edges of the wrapper with water.

3. Place 1-2 teaspoons of filling in the middle of the wrapper and fold in half along the diagonal to create a triangle.

4. Dab one of the filling-side corners of the triangle with water. Bring the two corners together and seal.

5. In a steamer with boiling water or a shallow pot with boiling water, let the wontons steam or boil for about 6 minutes until pork & shrimp are done.

6. Strain or remove from the steamer.

7. Add to a bowl or plate, top with Fly by Jing sauces & garnish with green onions! Slurp & enjoy!