Shrimp Wonton

Name: Shrimp Wonton
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh shrimp; 250g Pork filling; 4-5 slices Magnolia slices; 400g Wonton wrapper; 2 pieces Shallots; 1 piece Seaweed; Some Sugar; Some salt; Some White pepper; Some Salad oil; Some corn starch; Some Soy sauce

by Man Yiwen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Since childhood, I have eaten a lot of wontons. For northerners, whether it is wontons or dumplings, basically the mainstream fillings are stuffed with leek, cabbage, celery, etc. In the eyes of northerners, Wontons are just dumplings with soup, so there is not much distinction in the stuffing. Later, when I arrived in Shanghai, I found that the dumplings here were not thriving. Most people ate wontons. Shanghai’s wontons were more mainstream with fresh meat small wontons, vegetable big wontons or shepherd's purse wontons. I rarely see other fillings. , Maybe only a store that specializes in wontons. In future recipes, I will release wontons or dumplings with these fillings one after another. Today I did not make any of the above, but shrimp wontons. To be honest, I have eaten shrimp wonton before, but it is relatively rare. I have forgotten what is special, but there is a bit of shrimp in the wonton. But this year I went to Hong Kong to travel and ate a bowl of shrimp wontons in a morning tea shop. Wow, my favor for shrimp wontons has become much stronger, because it is completely different from the ones I have eaten in the Mainland. How is it different? Please see Ou's recipe in detail. "

Shrimp Wonton

1. 250 grams of shrimp meat, 250 grams of meat filling, 4-5 slices of water-fat magnolia slices (that is, after the dried bamboo shoots are soaked in water), 400 grams of wonton wrappers

2. Boil the water-fat magnolia slices on high heat for about 10 minutes, remove and drain, and cut into small pieces.

3. Mix the shrimp meat (I cut into small pieces in advance), minced meat, and diced bamboo shoots. Add a little sugar, salt, corn starch, salad oil, a little light soy sauce, and more white pepper. .

4. Use chopsticks to stir the filling in one direction. If it feels too dry, add some salad oil to adjust it.

5. After the fillings are combined, take out a piece of wonton wrapper and place an appropriate amount of fillings in one corner.

6. Fold up the corner where the filling is placed.

7. Fold the wrapper around the filling again.

8. Pinch the two sides of the wonton wrapper with both hands, twist it down, and fold it toward the middle to overlap each other.

9. Press the folded wonton wrapper with your hands, otherwise the wonton will be exposed when it is cooked.

10. All the wontons are wrapped and placed separately according to the first 5-9 steps. Boil water in the pot, add wontons to boil after the water boils.

11. While cooking the wontons, the ingredients for the wonton soup can be prepared. I prepared dried shrimp skins, seaweed (shredded), and chopped green onions.

12. Put the shrimp skins and seaweed on the bottom of the bowl, and add a little salt, light soy sauce and sesame oil according to personal taste. After the wontons are cooked, use a slotted spoon to remove the wontons and place them in the bowl, and then pour the water used to cook the wontons on the wontons at once to prevent the wontons from splashing. Finally, sprinkle some chopped green onions, and a bowl of delicious and fragrant shrimp wontons is ready.

Tips:
1. The most important point is that this wonton is completely free of commonly used deodorants such as "onion, ginger, garlic and cooking wine". It uses white pepper to remove the smell. If it's pure meat or other vegetable meat fillings, I definitely recommend you to use green onion and ginger to remove the fishy smell, but the fishy thing itself has a very pungent taste, if it is added, it will make the shrimp have a strong taste , Completely lost the original prawn taste, the consequences were disastrous. The prawn wanton I ate in Hong Kong was also made with pepper. White pepper powder must be of better quality and relatively pure. Some cheap bagged pepper powder is mixed with other powder, so it is not recommended to use it.

2. I use live prawns from the vegetable market. When it is not dead, put it in a bag and put it in the freezer compartment of the refrigerator. After a few hours, take it out to thaw, remove the shell, and cut it into one centimeter. The short section will do. This is a way to ensure the freshness of the shrimp without having to kill the live shrimp. It is not recommended to peel the live shrimp after they are cooked. First, the live shrimp does not have the stickiness and sinking of the raw shrimp itself, and the second is that the live shrimp cannot absorb the flavor of the seasoning well.

3. In addition to the shrimp meat, I also put in the same amount of pork stuffing and bamboo shoots as the shrimp meat. Because pure shrimp meat is very woody to eat, you must add pork to neutralize it. Adding bamboo shoots is also a way to learn from Hong Kong wontons. Adding bamboo shoots will be very Q. It tastes crunchy and springy. It is highly recommended.

4. There are no fresh bamboo shoots in this season, so I had to use magnolia slices (dried bamboo shoots). The magnolia slices need to be soaked in cold water one night in advance, and they will become soft the next day. It's a bit difficult to get familiar with. If there are fresh bamboo shoots, it is best to use fresh bamboo shoots, the taste will definitely be more delicious.

5. When cooking wontons, wait for the water to boil and then put the wontons one by one. The wontons in the pot under cold water will rot. Wait for the water to boil again and pour into a bowl of cold water. Add cold water 3 times in total, and cook for 2 minutes after the last time it boils. There is no need to cover the cooking process. I did not cover the cover, and none of the wontons rotted.

6. You can mix the wonton soup according to your own taste. I guess it will be more delicious if there is a stock base. But I feel that this time without the broth, it is already very delicious.