Snappy flavorful boiled shrimp wontons. Amazing flavor, easy to make AND you’ll just need a couple of ingredients! Great as a snack or to serve with noodles.
In my attempt to eat healthier, I’ve been cooking savoury instead of baking sweet goodness lately. I felt like I was getting a bit addicted to sugar so I’m cutting the sugar down a bit (not completely abandoning it though!) to lose the constant urge to eat candy, cookies and other sugar-rush-inducing-foods. Besides, it benefits the results of my workouts too 😉 Anyway, you might’ve noticed the savoury recipes lately like a delicious vegetarian(!) potato gratin, these vegetarian dumplings, a dumpling recipe for meatlovers and don’t forget the meat stuffed tofu. Of the latter, I’m eating leftovers for lunch as I’m writing this 😀 (Raise your hand if you love warm dishes for lunch too!) Anyway, today I’ll be sharing a delicious and (once again) easy recipe for shrimp wontons! I love, love, love shrimps ^___^
Originally, wontons are made of pork and shrimps (mainly pork). However, I’m not very fond of pork and by using shrimps only, pescetarians can eat this amazing deliciousness too! Don’t worry meat eaters, I’m sure I’ll share the meat recipe too. Just not today 😉
Anyway, for the recipe I don’t really have a lot to tell. It’s really super simple. All you have to do is throw the ingredients in a food processor and pulse it a couple of times. Yep, that easy. If you don’t have a food processor, chop the shrimps and water chestnuts a couple of times with a good knife. You’ll get the same results. Then, using a fork, mix it with the other ingredients aaaand you’ve got yourself an amzing shrimp filling! Whichever method you use, make sure you chop everything roughly to keep some texture in your wontons. I’m a huge lover of texture in my food. (If you’re not, mix until completely smooth.)
To wrap the wontons, use whatever method you like. Wontons are usually shaped “messy”, unlike other dumplings so don’t put too much time into it. Usually, I fold it over into a triangle, close it tightly, and fold over the outer corners so you get three corners sticking out on top. Maybe my description isn’t really clear, but what I’m trying to say is: do whatever you want with wontons xD For example, I see a lot of people making a simple “bag” wontons too. Whatever floats your boat.
Once you’ve got your wontons ready, you can simply cook it in boiling water or steam them. I usually go for boiling, because it’s so much easier and takes less dishes. (I don’t have a pan for steaming, but use a wok and bamboo steamer. This gurrll is so lazy hahaha…) And if you’re not planning on eating them straight away, make sure you freeze the wontons immediately or they will get soggy. That’s not good. Trust me. -___-” Serve the wontons with you favorite dipping sauce to eat them as a snack or add it to a delicious vegetable soup (with noodles). Enjoy!
Do you like to eat shrimps? What’s your favorite dish?
- 500 g shrimps, peeled and deveined
- 6 water chestnuts
- 2 cm ginger, peeled and grated
- 2 Tbsp chopped coriander
- 1 Tbsp Chinese rice wine
- 2½ tsp corn starch
- 2 tsp sesame oil
- 1½ tsp sugar
- 1 tsp salt
- pepper (to taste)
- 1 pckg frozen won ton wrappers, defrosted
- 1 egg, lightly beaten*
- In a food processor, pulse the shrimps, chestnuts, ginger, coriander, rice wine, corn starch, sesame oil, sugar, salt and pepper a couple of times. You'll want to have a sticky mixture with some chunks (for texture).**
- Add about 1 tsp of mixture in the middle of a wonton wrapper.
- Brush the edges with some of the beaten egg and fold the wrapper as desired. The beaten egg acts as a glue to seal the won ton.
- Repeat step 2 and 3 for the remaining mixture.
- Boil the fresh wontons about 10 minutes in boiling water or freeze immediately. Frozen wontons take about 15 minutes to cook in boiling water.
- * You'll actually need just ½ egg.
- ** If you don't like texture in your food, feel free to pulse until completely smooth.