Ingredients
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Fillings
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2 Cups JicamaCut into small cubes
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1 lb Fresh ShrimpCut into small pieces
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1 lb Ground Pork
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1 Cup Black FungusCut into small pieces
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1 Cup Shiitake mushroomCut into small pieces
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Chopped 3 Tablespoons Scallion
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Minced 2 Tablespoons Ginger
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1 Tablespoon Soy Sauce
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1 Tablespoon Oyster Sauce
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2 Tablespoon Cooking Wine
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1 Tablespoon Sesame Oil
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2 teaspoons Salt
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2 teaspoons White Pepper
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1 teaspoon Sugar
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1 -2 Large eggs
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1 teaspoon Corn Starch
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Wrapper
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2 packages Wonton Wrapper
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Soup
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3 Cups Chicken Stock
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5-6 pieces bok choyOptional
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1 Tablespoon chopped Scallion
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1 Tablespoon chopped Cilantro
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1 teaspoon Sesame Oil
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1 teaspoon White Pepper
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10-20 pieces chopped Dry ShrimpOptional
Directions
Unique Jicama Wonton Fillings: A Healthy and Delicious Recipe
Ever thought about using jicama in your wonton fillings? Turns out, I’m not the only one! After a quick Google search, I discovered many food bloggers have tried it too. Today, I’m excited to share my own recipe with you. Jicama’s sweet and crunchy texture adds a unique twist to the traditional wonton filling.
Health Benefits of Jicama
Jicama is not just tasty; it’s packed with nutrients! Here are some key benefits:
- Dietary Fiber
- Vitamin C, E, and B6
- Folate
- Potassium
- Manganese
- Copper
- Iron
These nutrients offer several health benefits:
- Improves Digestion
- Boosts Immune System
- Manages Blood Pressure
- Enhances Blood Circulation
- Improves Brain Functioning
- Increases Bone Strength
- Aids in Weight Management
Extra Ingredients for an Added Boost
In my recipe, I also include black fungus and dried shiitake mushrooms, although these are optional.
Black Fungus (Wood Ear) Benefits:
- Rich in vitamin K, which helps prevent blood coagulation, thrombosis, and embolism.
- Contains iron, cellulose, and plant collagen, which promote intestinal health, prevent constipation, and help remove toxins.
- Can help dissolve gallstones, kidney stones, and bladder stones, and even prevent cancer.
Let’s Get Cooking!
Before we dive into the health benefits of all the ingredients, let’s start our recipe!
Tips for Making Wontons:
- Wrappers: You can find wonton wrappers in any Asian supermarket and many regular supermarkets in the US.
- Freezing Wontons: Arrange uncooked wontons on a baking sheet, freeze them, and then store them in airtight bags. This recipe makes about 7-8 bags, with 12 wontons in each.
- Black Fungus and Shiitake Mushrooms: These can be purchased on Amazon; links are available in the ingredient section.
- Soup Base: Use any kind of stock, not just chicken. If you don’t have stock, use the water from boiling the wontons and add soy sauce, vinegar, and sesame oil. Garnish with cilantro and scallion for added flavor.
Please check the Jicama Wonton Recipe below!
Final Thoughts
Jicama wontons are not only delicious but also packed with nutrients. Try this recipe and let me know how it turns out in the comments below! For more healthy and tasty recipes, don’t forget to subscribe to my blog.
Other Wonton Dishes:
Steps
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1
Done
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Prepare the FillingsRinse the deveined shrimp under cold water and drain well. Cut jicama, shrimp, black fungus, and shiitake mushrooms to small pieces. |
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2
Done
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Mix the IngredientsMix all the ingredients from fillings section. Stir with a pair of chopsticks in one direction for 3 minutes until the mixture becomes sticky. |
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3
Done
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Fill WontonsPlace 1/2 Tablespoon of the filling at the center of a wonton wrapper. Moisten all four edges of the wrapper with water. Fold the wrapper to half and press down to seal the edges. Moisten the two side corners, and then bring them together above the filling. Overlap the tips, moisten with water and press together. Continue until all wrappers are used. |
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4
Done
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CookBoil water in a medium size pot. Add 24 wontons, making sure there is enough room for them to move freely. Once the water boils again and wontons rise to the top, reduce the heat to medium and continue to cook for 3-4 minutes. Remove wontons from the pot with a slotted spoon and transfer them into three serving bowls. |
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5
Done
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Soup BaseAdd baby bok choy into the boiling water and cook for 1-2 minutes. Then remove the bok choy and transfer into three wonton bowls. Add a little bit sesame oil and white pepper powder as well. |
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6
Done
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ServeAdd dry shrimp in the chicken stock until boiling. Pour them into three bowls. On the top, garnish with scallion and cilantro. |
