Shrimp And Vegetable Wontons Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
• Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
• Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

Steps:

• 1. Combine first 9 ingredients in a non-reactive bowl and mix well - you may need to get dirty and use your fingers to get the proper consistency :)!
• 2. Refrigerate for about 1 hour to allow marinade to set.
• 3. Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
• 4. Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly.
• 5. Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
• 6. Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
• 7. Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch'. Avoid having air bubbles inside the wonton or it will rupture when boiled.
• 8. Turn the triangle pouch around so the center point is once again facing you
• 9. Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
• 10. Repeat until you have used all the shrimp mixture - about 30 dumplings.
• 11. Cooking dumplings: - If Deep Frying - cook in hot vegetable or peanut oil for 4-5 mins or until golden brown. - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from frozen. - If Steaming - about 5-6 minutes from fresh or 10 mins from frozen.

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.