Shrimp Wontons (recipe adapted from MaomaoMom®Kitchen)

I am not a professional chef but to say food is my passion is an understatement. I am an avid recipe reader and testing them out gives me a lot of joy. It can be very difficult to navigate which recipes to follow with endless options on the internet + famous chefs’ cookbooks. I hope to provide you with some insights on which recipes are friendly, delicious and fun to make for amateur home cooks like you and me.

Ingredients:

1 lb of shrimp
5 slices of ginger
5 green onion (white parts only)
1 tsp Chinese cooking wine
3 tbsp freshly chopped green onion
1 1/2 tsp minced ginger
3/4 tsp salt
1/4 tsp sugar
1/4 tsp ground pepper
2 tbsp light soy sauce
1 1/2 tbsp corn starch
1 1/2 tbsp sesame oi
1 large egg white
2 tbsp cold water
2 packages wonton wrappers (220g per package)

Directions:

Rinse deveined shrimp under cold water
Soak shrimp with sliced ginger pieces and green onion (white parts only) for 20 minutes

Drain shrimp
Cut shrimp into small pieces and chop finely
Combine shrimp with all of the ingredients in a bowl
Stir in one direction for 3 minutes until the mixture becomes sticky

Place ¾ tsp of the filling at the center of a wonton wrapper
Moisten all four edges of the wrapper with water

Fold the wrapper bottom to top and press down to seal all edges. Moisten the two bottom corners, and then bring them together above the filling. Continue until all wrappers are used

Serving Options:

Steam or Fry the wontons and enjoy with a simple dipping sauce
(mixture of soy sauce, black vinegar & chili oil)

In Soup: chicken or vegetable broth, add leafy greens, ginger, shredded egg, nori, mushrooms. Topping options are endless! Wontons are cooked through when they float to the top, similar to raviolis.
To make a very filling meal, you can also add noodles to the soup.

Storage:

If you plan to finish all the wontons within a couple of days, store them uncooked in an airtight container in the fridge. Otherwise store in the freezer uncooked up to a month.