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Instant Pot Wontons with ground pork and shrimp are the perfect appetizer, snack or light lunch.

Instant Pot Pork and Shrimp Wontons

Course: Appetizer
Cuisine: Chinese
Keyword: Instant Pot
Difficulty: Medium
Number of Ingredients: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 Servings
Calories: 203kcal
Author: Marilyn Haugen : MavenCookery.com
These little dumplings of joy are filled with pork and shrimp and done in a flash. They can be changed up to include only pork or shrimp or ground chicken.
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Ingredients

  • 1 tbsp sesame oil
  • 8 oz ground pork
  • 4 oz shrimp peeled, deveined and chopped
  • 2 cloves garlic minced
  • 1 tbsp minced gingerroot
  • 1/4 cup teriyaki sauce
  • Dash fish sauce optional
  • 36 3-inch square wonton wrappers
  • Water
  • 4 green onions sliced

Instructions

  • Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add pork and cook, breaking it up with a spoon, for 3 minutes. Add shrimp and cook, stirring, for 2 to 3 minutes or until pork is no longer pink and shrimp are transparent. Add garlic and ginger; cook, stirring, for 1 minute or until fragrant. Press Cancel.
  • Transfer filling to a bowl and add teriyaki sauce and fish sauce (if using), mixing well. Wash and dry the inner pot.
  • Working in batches, place wonton wrappers on a plate and add about 1 tbsp (15 mL) filling to the center of each. Using your fingers, brush the edges of the wrappers with water and fold into a triangle, squeezing out air and pressing down edges to seal. Repeat until all wrappers are filled.
  • Add 1 cup (250 mL) water to the inner pot and place the steam rack in the pot. Place about 12 filled wontons on the rack, overlapping slightly. Close and lock the lid and turn the steam release handle to Sealing. Press Steam; the indicator will read “High Pressure.” Use the – button to decrease the time on the display to 5 minutes.
  • When the timer beeps, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The wontons should be hot and steaming. (If more cooking is needed, reset the steamer to “High Pressure” for 1 minute.) Transfer wontons to a serving platter, cover with foil and keep warm. Add water as necessary to maintain 1 cup (250 mL) water in the bottom of the pot. Repeat with the remaining wontons. Serve sprinkled with green onions.

Nutrition

Calories: 203kcal | Carbohydrates: 12g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 725mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2.9mg | Calcium: 51mg | Iron: 1.6mg