Shrimp Won Ton
Submitted by jc5079
Homemade Chinese shrimp and pork wontons with ginger, sesame oil, water chestnuts, and green onions. Freeze-friendly dumplings that are worth every minute of the folding. Boil or add to soup.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
1 hrsYes, folding wontons takes a little time. Yes, it’s absolutely worth it.
Chopped shrimp and pork shoulder get mixed with ginger, soy sauce, sherry, sesame oil, green onions, and crunchy water chestnuts into a savory filling that hits every flavor note: salty, sweet, nutty, and bright. Each wrapper gets a heaping teaspoon, then folded and pinched into those classic dumpling shapes.
Boil them fresh for dinner, or freeze them on a baking sheet and store for months. Pull out a handful anytime you want homemade wontons in soup or tossed with chili oil.
Chef Tips
- Chop the shrimp into pea-sized pieces by hand rather than using a food processor. You want little bites of shrimp in each wonton, not a paste.
- Salt the shrimp and let them sit for 10 minutes before mixing with the pork. This firms up the shrimp and seasons them from the inside.
- Keep unused wrappers under a damp towel while you work. They dry out fast and crack when you try to fold them.
- To freeze, lay the wontons in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag. This prevents them from sticking together.
- Boil frozen wontons without thawing. Just add a minute or two to the cooking time.
Ingredients
Directions
Coarsely chop shrimp into small pea-sized morsels.
Toss with ½ teaspoon salt; set aside for 10 minutes.
Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remain- ing salt.
Add to shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins covered with a damp towel.
Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you.
Put about 1 heaping teaspoon filling in the top corner (a little way down from the point).
Fold the point toward you over filling.
Tucking in filling, roll corner over toward the center of the wrapper.
The won ton should look like a triangle.
Pinch around filling to contain it.
Place won ton on a work surface, Using both hands, grasp the 2 opposite. corners of the won ton and pull them up over filling, overlapping them a bit.
Moisten overlapped edges with water; pinch to seal.
Set on a baking sheet and cover with a cloth.
Repeat with remaining ingredients. The dumplings are now ready for boiling.
Or freeze them; they’ll keep for several months.
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