Photo of Crispy Thai Pork and Shrimp Wontons by WW

Crispy Thai Pork and Shrimp Wontons

1
1
1
SmartPoints® value per serving
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
20
Difficulty
Moderate
Don't be intimidated by homemade wontons—all you do is stuff and fold and then bake until crisp. Serve with a simple sweet and sour sauce.

Ingredients

Ginger root

1 Tbsp, fresh, coarsely chopped

Garlic clove(s)

1 clove(s), medium

Lemon grass

1 Tbsp, tender bottom parts only, chopped

Uncooked scallion(s)

1 oz, coarsely chopped

Cooked shrimp

2 oz, peeled and deveined

Cooked lean boneless pork chop

3 oz, cut into 3.75cm (1 1/2-inch) pieces

Sesame oil

½ tsp

Low sodium soy sauce

2 Tbsp

Wonton wrapper(s)

20 item(s), plus a few extra in case some break

Cooking spray

2 spray(s)

Apricot preserves

2 Tbsp

Water

2 Tbsp

Fresh lime juice

1 Tbsp

Fish sauce

1 Tbsp

Instructions

  1. Preheat oven to 200ºC (400ºF).
  2. In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.
  3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.
  4. Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping 5ml (1 tsp) of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
  5. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
  6. Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 15ml (1 Tbsp) of sauce per serving.