Shrimp and Snow Pea Wontons

Brad Nichols

By
@bmnich

I tasted these at Dim Sum in Singapore once and loved the combined flavor of the snow pea and shrimp. Make sure to chop the snow peas fine! Dipped in a little Gyoza sauce or light soy these are scrumptious! The family was very happy with the outcome we barely had enough to freeze for a second meal after making a double batch - Enjoy!


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Comments:

Serves:

8-10 as appetizers, 5-6 in noodle soup

Prep:

1 Hr

Cook:

5 Min

Method:

Stove Top

Ingredients

1 lb
raw shrimp - diced fine
1/4 c
ground pork - about 2 oz
1/2 c
snow peas, strings removed and diced fine
2 Tbsp
corn starch
1 Tbsp
chinese cooking wine
1 1/2 tsp
sesame oil
1/2 Tbsp
fresh ginger - diced fine
1 clove
garlic - minced fine
3/4 tsp
salt
1/2 tsp
sugar
1/4 tsp
white pepper
1 pkg
wonton wrappers

Directions Step-By-Step

1
Combine all ingredients except wonton wrappers and mix well - note you may need to use your fingers! :)
2
Refrigerate for about 1 hour to allow marinade to set
3
Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
4
Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly
5
Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
6
Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly
7
Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch' . Avoid having air bubbles inside the wonton or it will rupture when boiled.
8
Turn the triangle pouch around so the center point is once again facing you
9
Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
10
Repeat until you have used all the shrimp mixture - about 30 dumplings
11
Cooking dumplings:
- if Deep frying - cook in hot Vegetable or peanut oil for 4-5 mins or until golden brown
- If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from Frozen. They float when fully cooked!
- if Steaming - about 5-6 minutes from fresh or 10 mins from frozen

About this Recipe

Main Ingredient: Seafood
Regional Style: Chinese
Dietary Needs: Dairy Free
Other Tag: For Kids