Thursday, April 14, 2011

Wrapping Shrimp Wontons

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This recipe is for making wontons. If you've gone to your local Chinese restaurant, especially the mom and pop type of establishments, you'll know that wonton noodle soup is a timeless classic. This blog posting is for the preparation step in making wontons because you can make a batch of several dozen at one time. Store the wrapped wontons in the freezer so that on a lazy Sunday all you need to do is boil them for a hassle free meal.

My rendition of shrimp wontons also uses minced pork as part of the recipe. I find that having the pork provides some variation in texture and also helps to elevate the taste of the wontons.

  • 1 egg (yolk and white separated)
  • 2 stalks of green onion
  • 1 lb. shrimp, de-veined and shells removed. Use salt to marinate for 10-15 minutes, then rinse clean under cold water, then pat dry
  • 1/4 pound of pork, finely chopped
  • 1 package of wonton sheets
To make the filling:
  1. In a bowl, mix together the shrimp and pork.
  2. Add the egg white, a heaping tablespoon cornstarch, dash of salt, 1/4 tsp. sesame oil, and green onion.
  3. Mix throughly, then cover with saran wrap and place into the refrigerator for at least 1 hour
To wrap the wontons:
  1. Set up your workstation like I have below, with the egg yolk in a small saucer.
  2. Take 1 sheet of wonton wrap and scoop a small amount of the filling onto the centre of the sheet. If you use too much, the wonton will burst when you cook it, so use your judgement for this part.
  3. Using the back end of a spoon, apply a line of egg yolk to the top and bottom corners of the wonton sheet
  4. Fold the top and the bottom of the sheet towards the centre
  5. Fold the sheet from left to right, rolling into a ball shape
  6. Store the wontons in the freezer for consumption at a later date.

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