Out of the all the Chinese dumplings, wontons are the easiest to make. They cook fast and have a soft texture. Wonton wrappers can be bought in Asian food shops. Some shops have the ready-made wontons fresh in the noodle aisle and while other shops store them in the frozen aisle. Wontons can be served in a variety of ways. This version of Spicy Shrimp Wontons has Sichuan influence with no soup but a lot of chili oil.
Ingredients:
For the wontons
1 1/2 pound of shrimp (cleaned, chopped into small pieces)
2 scallions (chopped)
1 teaspoon of cornstarch
a pinch of salt
a pinch of ground white pepper
1 package of wonton wrappers
For the sauce
4 teaspoons of light soy sauce
6 teaspoons chili oil (feel free to adjust the amount of chili oil according your taste)
Directions:
Mix together shrimp, scallions, cornstarch, salt, and ground white pepper in a large bowl.
Scoop about half teaspoon of filling and spread it in the middle of the wrapper. Dip your finger in the dish of water and run it around the filling.
Tightly pinch the wrapper around the filling. Be careful not to break the wrapper.
In a large pot, bring about 3 quarts of water to a boil. Cook for 4 mins and add a small cup of water to lower the temperature so the dumplings stay intact.
Transfer to a bowl. Add the chili oil and soy sauce and sprinkle on scallions. Serve immediately.
Spicy Shrimp Wontons
Sichuan Style Wontons
Out of the all the Chinese dumplings, wontons are the easiest to make. They cook fast and have a soft texture. Wonton wrappers can be bought in Asian food shops. Some shops have the ready-made wontons fresh in the noodle aisle and while other shops store them in the frozen aisle. Wontons can be served in a variety of ways. This version has Sichuan influence with no soup but a lot of chili oil.
Credit: cookboldfood.com
Ingredients
For the wontons
1 1/2 pound of shrimp (cleaned, chopped into small pieces)
2 scallions (chopped)
1 teaspoon of cornstarch
a pinch of salt
a pinch of ground white pepper
1 package of wonton wrappers
For the sauce
4 teaspoons of light soy sauce
6 teaspoons chili oil (feel free to adjust the amount of chili oil according your taste)
Directions
1. Mix together shrimp, scallions, cornstarch, salt, and ground white pepper in a large bowl.
2. Scoop about half teaspoon of filling and spread it in the middle of the wrapper. Dip your finger in the dish of water and run it around the filling.
3. Tightly pinch the wrapper around the filling. Be careful not to break the wrapper.
4. In a large pot, bring about 3 quarts of water to a boil.Cook for 4 mins and add a small cup of water to lower the temperature so the dumplings stay intact.
5. Transfer to a bowl. Add the chili oil and soy sauce and sprinkle on scallions. Serve immediately.
