Friday, October 25, 2013

Shrimp Dumplings

I was so nervous to try this recipe. The last time I made something with wonton wrappers, it did not turn out well. I'm so glad I gave these a try though! They were absolutely amazing! Getting used to the wonton wrappers and getting them to stick was a little bit tricky, but in the end, they were relatively easy once you got the hang of it.


Shrimp Dumplings-adapted from Easy Chinese Recipes by Bee Yinn Low
Total Time: 45 Minutes
Serves 4

  • 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.
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