Pork and shrimp wontons from David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient (page 448) by David Tanis

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Accompaniments: Chinese hot pepper oil

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Notes about this recipe

  • Totallywired on March 20, 2019

    These we dynamite, juicy pork and big chunks of poached shrimp. I delegated the making so can’t speak to method, but the results were fabulous. Froze well. Really can’t think of a good reason to to make 1000 of these. Used commercial wrappers. Cooked in duck stock.

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