In this live webinar, I will demonstrate the step-by-step techniques of making my favorite childhood dish, wontons in broth! I'll be demonstrating shrimp wontons in an umami broth. This dish is extremely versatile to your personal preference, and the protein/broth can be switched out to accommodate most all diets from meat eaters to vegans (see below). The recipe does require access to store-bought wonton wrappers. If you decide to follow along and cook beside me, here's what you need to know:

Please read all the below details thoroughly, and decide the protein for your filling, the protein for your broth, and garnishes you want to do based off your dietary/personal preference.

Please have all equipment & ingredients below prepped and measured before the live stream begins.

Please check which garnishes you want to make below and have those ready before the live stream begins.

I will demonstrate cooking techniques for the filling, wrapping technique, alternate protein options, various garnishes/sauces/broths, proper storage, and save some time for some Q/A together!

But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!

1 bag (50 count) – store-bought square wonton wrappers, thin, with or without egg yolks (yellow or white wrappers color works fine). If frozen, please place into refrigerator the night before to thaw or leave out on counter for a few hours before the webinar. I’m not sure if there are good gluten-free wonton wrapper options out there, but if there are ones you enjoy using, feel free to substitute!

1 pound – raw - medium or large pre-peeled shrimp, devein, dice into pea size pieces which I will demonstrate (white or pink or gulf shrimp, or raw maine lobster tails also works really well)

½ pound - ground pork, 15-20% fat (optional)

1 Tbsp - ginger, grated on microplane or minced finely

2 TB – lemon oil (optional) my personal favorite is Agrumato lemon oil if you can get your hands on it! It’s game changing lemon oil! I put it on everything.

1 TB - kosher salt (cook a piece of filling, taste, and adjust seasonings)

1 tsp – Fresh makrut lime leaves are a game changer to level up your wontons if you can find them, extremely fine chiffonade (optional)

Keep all above flavoring ingredients like soy, sesame oil, spices the same, but switch out the meat for:

1 pack of firm tofu, drain well, preferably overnight in a sieve to remove moisture. Then crumble well for your filling.

½ pound – Shiitake mushrooms or wood ear mushrooms, remove stems, fine dice or mince. Should be same size as your tofu crumble.

1 bunch – spinach, saute with a pinch of salt, chill well and squeeze out moisture. Finely chop.

** Feel free to get creative with your fillings, my recipes are always guidelines, as I like to focus more on technique and building flavor.

2 – Quarts of low-sodium chicken stock or water

1 ounce bag of – dried shiitake mushrooms or porcinis, rinse in cold water to remove any dirt.

¼ pound or handful of – Whole fresh shiitake mushrooms, or stems of shiitake/king trumpet/button mushrooms.

2” piece of fresh ginger, peeled, sliced

1 – Lemongrass, cut the top off and reserve the bottom 5”. Use a back of a pot or pan and smash it well to break open the lemongrass and expose the oils. I will demonstrate.

1 – Makrut lime leaves, if you can find them! (optional)

King’s Sichuan Chili Sauce or King’s Mala Chili Oil or store-bought chili oil

1/4 Cup - Chili flakes like gochugaru, dried chinese chilies

1/2 Cup - Neutral oil like canola or grapeseed

Place oil and garlic in a small pot. Bring to a simmer on medium heat until garlic becomes golden brown, turn off heat. Place chili flakes into a oven safe/heat proof bowl. Then carefully and very slowly pour hot oil onto chili flakes. Add a pinch of salt.

Bok choy, quartered and boil into the finished umami broth at the last 2 minutes before plating.

Small mixing bowl x 1 (for water to fold wontons)

Large pot x 1 (boiled water to cook wontons)

Spider or slotted spoon x 1 (to scoop wontons from boiling water)

Large sheet tray or dish x 1 (to place wrapped wontons)

Cornstarch x 1 (to keep wontons from sticking to tray)

Plastic wrap or kitchen towels (to cover wontons and wrappers)

A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

The recipe will not be released and it is your own responsibility to take notes during the webinar.

MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.

Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.

There will be no refund for cancellations for registration. All sales final.

MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.

MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.

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Wontons