Ice Flower Shrimp Wonton

Name: Ice Flower Shrimp Wonton
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Shrimp Wonton; 1 tablespoon Cooking oil; a little White vinegar; 1 tsp chopped green onion; 1 tsp sesame; 150g Shimizu; 12g corn starch

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Wonton is one of the children’s favorite delicacies. Whether it’s breakfast or in the evening, a bowl of small wonton is not required by the mother. The kids eat very quickly by themselves. I think this is how my children grew up. He never gets tired of eating it. Even when he works out of town, he says he often eats wontons.
Don't remember if you are tired of cooking wontons, you can try this method. They can be cooked in ten minutes. They are golden and crispy, juicy and juicy. They are even more delicious than boiled wontons! It's almost sixty-one day. Let's eat your kids and make a different iced wonton. I believe that kids will love it if they eat it. In fact, not only children, but also adults who have eaten it can’t forget it. I just made this a while ago, and my wife wants to eat it again. So today I used quick-frozen large wontons for frying again, without defrosting directly into the pot. It’s simple and fast. , It’s very easy to use, and it’s really delicious when paired with a bowl of multi-grain porridge!
If the child is not at home, then my dad and I will also celebrate Children's Day!

Ingredients

1 box Shrimp Wonton
1 tablespoon Cooking Oil
a little White Vinegar
1 tsp Chopped Green Onion
1 tsp Sesame
150g Shimizu
12g Corn Starch

Ice Flower Shrimp Wonton

1. Prepare the ingredients. The pot stickers are usually dumplings. There are no dumplings at home. It is the same with frozen wontons; I used the lobster and shrimp wontons, and the fillings of the dough are mostly the flavor that my wife likes.

2. Put the prepared cornstarch into clean water, drip a little white vinegar and cooking oil, stir evenly and set aside for later use

3. Wontons do not need to be thawed in advance

4. Pour a spoonful of cooking oil into the pot, add wontons, and fry on medium-low heat

5. Fry until the bottom of the wonton is browned, about 1 and a half minutes

6. Stir the starch water with chopsticks and pour it into the pot. The amount of water is just below the bottom of the wonton.

7. Then cover the pot and cook for 8~10 minutes on low heat

8. Fry until the moisture in the pan gradually dries, and the bottom becomes crispy and ice-like

9. Sprinkle with chopped green onion and cooked sesame seeds, then cover and simmer for 20 seconds.

Tips:
1. Wontons for potstickers can be packaged fresh or frozen; there is no need to thaw them in advance, and it is simple and convenient to fry directly in the pot.
2. Keep the ratio of starch to water between 1:10~1:13, and you can make beautiful and delicious ice flowers, which can be flexibly changed according to your family's taste.
3. Add a little vinegar and edible oil to the prepared flour water. The oil can isolate the flour shape and make the ice flower translucent, while the vinegar can make the ice flower more crisp.