With 30 minutes out of your day at home you can make this Chinese shrimp and pork wonton recipe at home.

Ingredients:
Half kilogram of ground fatty pork (60% fat 40% lean)
150 grams of shrimp cut into bite sized pieces
1 pack of wonton wrappers
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Dash of white ground pepper
1 teaspoon chicken stock cube or powder
1 teaspoon salt
1 teaspoon cornstarch (or cornflour)
1 large egg to mix into shrimp and pork mixture
1 extra egg to make an egg wash

Preparation:
Combine all ingredients (except the extra egg for egg wash) into a mixing bowl and combine so that shrimp pieces mixed well with pork. Let sit for about 5 minutes.

Break out the wonton wrappers it's time to make some wontons. Beat one egg for egg wash.
Put some egg wash on the center and side of wonton wrapper.

Using a small spoon or spatula place a small dollop of minced pork with piece of shrimp, about a teaspoon into center of the wrapper. Place one end of the wrapper over the other while sealing the edge and gently fold the corners and pinch to seal.

Resist the urge to overfill the wonton. It won't be easy. But you must or else it'll explode while cooking.

When you're satisfied with enough wonton pieces start boiling a pot of water. There's no wonton soup recipe here because the goal is to make wontons for adding into your ramen noodles. At least that's my goal.

Place uncooked wontons into boiling water. The wontons are cooked when they float up and you can clearly see the pink color of the shrimp.

Make some ramen noodles and dump your wontons into the soup base to finish for a fantastic ramen meal!

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