Shrimp Wontons

03 October 2015

(Makes 100)

Shrimp wonton is one of my sister’s favorites so every time I come home she likes to request that I make enough for a little stock in the freezer. Not a problem, except she has certain peculiarities about what she likes in her wontons and sometimes I need to jog my memory if I have been away for too long as I make it differently for myself. I also don’t make wontons often since they are a little time consuming, but when I do I make gigantic batches!

Well, I’ve decided to finally write down my filling recipe as I slowly recreate them. So today I am posting the version I like to serve at home for my family. Shrimp wontons are actually pretty simple and do not call for very many ingredients which is always a nice change. I like to serve mine in a simple homemade broth as a wonton soup, but you can always make a nice bowl of wonton ramen or serve it on it’s own with your choice of dipping sauce. Some soy sauce with a splash of vinegar will totally do the trick.

I have pictured here, the brand of wonton wrappers that I used. This is my favorite brand if I plan on serving the wontons in a broth as the wrappers are extremely thin and delicate. However, being so delicate, it is best to only boil or deep-fry these wontons as they would not hold up well steamed and tend to fall apart if pan-fried like I do in my Pork Gyoza recipe. If you want to pre-peel the wrappers be sure to keep it covered until use or it will dry out fairly quickly as the wrappers are exceptionally thin. Can’t find this brand at your local store? You can go with another brand or make your own =) One of these days I will have to make a post on making your own homemade wonton wrappers…

1.5 lb shrimp, finely minced	1. Mix until incorporated well. (NOTE: You can pan fry a tablespoon of the filling and taste to see if you need to adjust the seasoning. Also, use a heavy cleaver to mince the shrimp to get a better texture.)
1/4 cup chives, chopped
1/4 tsp salt
1/2 tsp black pepper
1 tsp sugar
1/4 tsp msg (optional)
1.5 tbsp soy sauce, low sodium
1 tbsp sesame oil
1 tbsp cornstarch
Wonton wrappers, thin squares	2. Gently peel the wrapper and place on a flat surface. 3. Spoon in about 1 teaspoon of the filling in the center of the wrapper. 4. Bring the opposite corners together to form a triangle and press to seal the filling in to middle. 5. Continue until you run out of filling. 6. In a large pot of boiling water, cook the wontons in batches to not overcrowd the pot. 7. Cook until the wontons rises to the surface and the skin becomes translucent (about 7 minutes). 8. Serve with your choice of dipping sauce or in a broth.