Shrimp Dumplings-adapted from Easy Chinese Recipes by Bee Yinn Low
Total Time: 45 Minutes
- 12 store bought wonton wrappers
- 8 ounces peeled and deveined shrimp
- 1 tablespoon green onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fish sauce
- 1/4 teaspoon chicken bouillon powder
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sherry
- 1/4 teaspoon sugar
- 3 dashes white pepper
- 1/2 teaspoon oil
Dice 2/3 the portion of shrimp into small pieces. With the other 1/3 of shrimp, place in a food processor to mince.
Combine the shrimp and all other ingredients except wonton wrappers in a large bowl. Chill for at least 30 minutes.
Assemble wontons by placing about 1 tablespoon of filling in the middle of a wonton wrapper. Fold wrapper into a triangle and then squeeze both sides together with your thumb and forefinger. Use a bit of water to seal, if necessary.
Heat 2 to 3 inches of oil in a stock pot until warm for frying. Drop in wontons in batches. Deep fry until they turn golden brown, and set on a plate lined with paper towel while you cook the remaining wontons.