Shrimp Won Ton
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
shrimp
medium |
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
pork shoulder
chopped |
|
| 1 | teaspoon |
ginger
peeled |
|
| 1 | teaspoon |
sugar
|
|
| 1 | pinch |
white pepper
|
*
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
sherry
dry or rice wine |
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 4 | each |
water chestnuts
peeled, chopped |
*
|
| 1 | x |
wonton wrappers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
shrimp
medium |
|
| 5 | ml |
salt
|
|
| 226.8 | g |
pork shoulder
chopped |
|
| 5 | ml |
ginger
peeled |
|
| 5 | ml |
sugar
|
|
| 1 | pinch |
white pepper
|
*
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
sherry
dry or rice wine |
|
| 5 | ml |
sesame oil
|
|
| 1E+1 | ml |
cornstarch
|
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 4 | each |
water chestnuts
peeled, chopped |
*
|
| 1 | x |
wonton wrappers
|
*
|
Directions
Coarsely chop shrimp into small pea-sized morsels.
Toss with ½ teaspoon salt; set aside for 10 minutes.
Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remain- ing salt.
Add to shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins covered with a damp towel.
Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you.
Put about 1 heaping teaspoon filling in the top corner (a little way down from the point).
Fold the point toward you over filling.
Tucking in filling, roll corner over toward the center of the wrapper.
The won ton should look like a triangle.
Pinch around filling to contain it.
Place won ton on a work surface, Using both hands, grasp the 2 opposite. corners of the won ton and pull them up over filling, overlapping them a bit.
Moisten overlapped edges with water; pinch to seal.
Set on a baking sheet and cover with a cloth.
Repeat with remaining ingredients. The dumplings are now ready for boiling.
Or freeze them; they'll keep for several months.
