Pork and Shrimp Wonton / Hoành Thánh

Wontons originate from China, and with their occupation of Vietnam for thousands of years, inevitably, part of the culture and food became intertwined. Wontons, however, arrived in Vietnam sometime in the 19th century when Chinese immigrants settled there, bringing along their culinary traditions. Chinese wontons and Vietnamese Hoành Thánh are very similar and actually nearly identical, but there are some differences in toppings, seasonings, and shapes depending on who and where they’re made.

Wontons symbolize wealth and prosperity and were initially made in the shape of gold ingots. Admittedly, I have chubby fingers, so wrapping wontons is not one of my strong suits. If you want to add pleats or make them into more beautiful shapes, go for it! If you like kitchen gadgets, you could also use a wonton press to simplify the process further.

For me, the easiest way is to add a little bit of filling to the middle of the wonton wrapper, fold it into a triangle, and then bring the two sides together into the center. You can use a little egg wash or water to help seal them. It’s important not to overfill them, as we don’t want them exploding out of the wrapper during the cooking process.

These are great to make ahead of time and keep in the freezer well. Assemble your wontons and freeze them in a single layer on a baking tray before transferring them to a plastic bag or container. These wontons are perfect on their own with a little bit of dipping sauce but are even better in mì hoành thánh (wonton noodle soup). Make sure you visit that recipe if you want to learn how to make it!

Pork and Shrimp Wonton / Hoành Thánh

5.0 from 8 votes

Servings

6-8

servings

Prep time

50

minutes

Cooking time

10

minutes

Ingredients

• 2 packages Wonton Wrappers

• 1 Egg, Beaten (For Sealing Wontons)

• Filling:

• 1/2 lbs Lean Ground Pork

• 1/2 lbs Shrimps

• 1 Egg

• 1 tbsp Grated Ginger

• 1 small Shallot, Minced

• 2 Green Onions, Chopped

• 1 tbsp Mushroom Bouillon

• 1 tbsp Fish Sauce

• 1/2 tbsp Sugar

• 1/2 tbsp MSG

• 1 tsp White Pepper

• 1 tbsp Sesame Oil (optional)

Directions

• Mince cleaned and peeled shrimp with a knife or in a food processor
• Combine minced shrimp with ground pork, one whole egg, grated ginger, minced shallot, and chopped green onions in a mixing bowl. Season with mushroom bouillon, fish sauce, sugar, MSG, and white pepper. Sesame oil is optional
• Add a small amount of the mixture into the wonton wrapper, making sure not to overfill. Fold to the desired shape
• Cook the wontons in boiling salted water until they float. Optionally, you can also pan fry, deep fry, or steam
• Serve the wontons on their own with a soy sauce dipping sauce with chili oil, or in a broth with green onion and cilantro garnishes

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