Northern Steak & Shrimp Filling
Submitted by audreyjosias
Steak and shrimp wonton filling with marinated beef, lemon-kissed shrimp, water chestnuts, and cilantro. A surf-and-turf twist for fried or boiled dumplings.
YIELD
2 dozenPREP
10 minCOOK
30 minREADY
40 minA surf-and-turf wonton filling that pairs marinated shredded steak with shrimp for dumplings with serious flavor range. The beef marinates in soy sauce, cider vinegar, and dry mustard while the shrimp soaks separately in lemon juice, keeping each protein’s flavor distinct before they’re combined.
The wok work happens in two stages. Beef goes first with leek and zucchini, stir-fried fast over high heat. Shrimp goes second with scallions, sherry, and water chestnuts, cooked just until pink. Combining them off the heat with fresh cilantro keeps everything from overcooking. The water chestnuts add that signature crunch you feel through the wonton wrapper.
Fry or boil the assembled wontons, both methods work. Fried gives you crispy edges; boiled keeps the wrappers silky and lets the filling shine.
Chef Tips
- Shred the steak thin and against the grain. Thick chunks won’t fold neatly inside a wonton wrapper.
- Drain the marinated beef well before stir-frying. Excess liquid in the wok creates steam instead of sear.
- Don’t overstuff the wontons. A teaspoon of filling is plenty. Overfilled wontons burst open during cooking.
Variations
- Pork and shrimp: Swap the steak for ground pork for a more traditional Chinese dumpling filling.
- Steamed wontons: Steam over boiling water for 8-10 minutes instead of frying for a lighter appetizer.
Ingredients
Directions
In bowl combine first 4 ingredients and marinade in refrigerator Drain. Reserve marinade. In another bowl combine shrimp and lemon juice. Cover and place in refrigerator for one hour. Heat oil in wok over low heat. Add meat mixture and leek. Raise heat to high and stir-fry for half minute. Add zucchini and reserved meat marinade. Stir-fry one minute. Remove. In wok stir-fry shrimp, scaillons, sherry, and water chestnuts for half minute or until shrimp turn pink. Remove. Combine shrimp and meat mixtures and add cilantro. Assemble won tons and fry or boil.
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