Serves 1
Directions
- 1Chop 1 lb of shrimp into a fine paste.
- 2Mince two shiitake mushrooms extra fine.
- 3Mince two green onions.
- 4Add the minced shiitake mushrooms and green onions to the shrimp paste.
- 5Grate four cloves of garlic into the mixture.
- 6Grate some fresh ginger into the mixture.
- 7Add about 2 tablespoons of soy sauce.
- 8Add about a tablespoon of rice vinegar.
- 9Add a tablespoon of oyster sauce.
- 10Add a little teaspoon of sesame oil.
- 11Add corn starch to keep everything nice and moist.
- 12Add white pepper.
- 13Add chicken bouillon powder.
- 14Add a little sugar to balance everything out.
- 15Give the mixture a good mix.
- 16Place a square Hong Kong-style wonton wrapper in your palm.
- 17Add about a teaspoon of the shrimp mixture right in the center of the wrapper.
- 18Wet the edges of the wrapper with your finger.
- 19Take one corner and fold it over to form a triangle.
- 20Pinch out any air and seal the edges of the triangle.
- 21Take the two bottom corners (little legs) of the triangle and push them down.
- 22Wet one side of the pushed-down corners with water.
- 23Cross the two pushed-down corners to form the final wonton shape.
- 24Drop a few wontons at a time into salted boiling water.
- 25Gently move them around to make sure nothing is sticking.
- 26Cook the wontons until they float, about 3 to 5 minutes.
- 27Plate the cooked wontons with wet-wet sauce.
- 28Toss the wontons in the sauce.
- 29Garnish with green onion.
- 30Garnish with sesame seeds.
Ingredients
- 1 lb shrimp
- 2 shiitake mushrooms
- 2 green onions
- 4 cloves garlic
- fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- corn starch
- white pepper
- chicken bouillon powder
- sugar
- wonton wrappers
- wet-wet sauce
- sesame seeds
Equipment
cutting boardknifebowlgraterchopsticksbaking sheetsmall bowlpot
Tips
- Do not be intimidated by folding wontons; it's easier than you think.
- Gently move wontons around in boiling water to prevent sticking.
- Cook wontons until they float, about 3 to 5 minutes.
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