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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 33 |
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These are a bit time consuming to make, but so very worth the effort. The filling is very easy to make and very falvorful. it's the folding the dumplings that takes the most time. These are wonderful with thew sauce but equaly good without and served as wonton. Ingredients:
33 wonton wrappers |
1/4 cup cornstarch, for dusting |
2 tablespoons vegetable oil |
1/2 lb raw shrimp, cleaned and finely chopped |
1/2 cup green onion, finely sliced |
1 tablespoon ginger, grated |
1 tablespoon oyster sauce |
1 teaspoon white wine vinegar |
1/4 teaspoon hot chili sauce (optional) |
1 (400 ml) can coconut milk |
1 tablespoon cilantro, chopped |
1 tablespoon fresh basil, chopped |
1 tablespoon fish sauce |
1 shallot, minced |
1 tablespoon rice wine vinegar |
1/4 teaspoon hot chili sauce (optional) |
2 tablespoons white sugar |
1/2 teaspoon curry powder (optional) |
Directions:
1. Filling: Combine all ingredients for filling and refrigerate.
2. Sauce: Combine all ingredients for sauce and set aside.
3. Fill a small bowl with water, set aside.
4. Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
5. On a cutting board place the wonton wrappers, three at a time, side by side.
6. Into the centre of each one, place about 1 teaspoon of the shrimp filling.
7. Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
8. Fold the wrapper over so that the ends meet.
9. Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
10. Place on cornstarch dusting baking sheet.
11. Repeat until all filling is used up.
12. Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
13. Place the wontons in the hot oil for about a minute or until browned on the bottom.
14. Add sauce and put the lid on, reduce heat to low.
15. Cook for 1 more minute with the lid on and the heat turned off.
16. Let Stand 1 minute with heat off.
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