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Shrimp and Ginger Wontons

These dumplings freeze beautifully, so make a double batch! They can be boiled in soup, steamed or deep-fried.

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Yield: 20 dumplings

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Active Time: 30 minutes
Start to Finish: 30 minutes

For this recipe you’ll need:

For the filling:

1/4 pound shrimp, peeled and deveined
1/4 pound ground pork
1 clove garlic, minced
1/2 teaspoon ginger, freshly grated
1 green onion, thinly sliced on the bias
1 1/2 teaspoons soy sauce
1/4 teaspoon sesame oil
20 wonton wrappers
1 egg white, lightly beaten

Place all of the filling ingredients in a food processor. Pulse ingredients to form a coarse mixture. (Do not overmix.)
Place a wrapper on a flat surface. Place about 1 teaspoon of the filling near one corner of the wrapper. Brush the wrapper edge lightly with egg white. Fold the wrapper over to make a triangle, press the air out from the center and seal the edges tightly.
Dab one corner of the folded edge with egg white, bring opposite corners together and press firmly.
Dumplings can be boiled in soup, steamed or deep-fried.

Note:

These freeze beautifully, so make a double batch! Freeze in a single layer on a parchment-lined sheet tray; once frozen, seal in a freezer bag. Dumplings can be cooked directly out of the freezer.

Shrimp and Ginger Wontons

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