Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Let marinade for 30 mins. Boil the wontons in boiling water for a couple of minutes or until they float to the top or steam the shrimp wontons for about 6 8 minutes in a steamer. Once the water is boiling again cook for about 4 minutes or until they rise to the surface. Mash green onion and ginger in a bowl with water.
Combine all wonton filling ingredients and seasonings with the shrimp. Mince the remaining 1 3 of the shrimp into ground shrimp. Spoon about 1 tablespoon of the shrimp filling on the middle of the wrapper. Place 1 2 tbsp of filling at the centre of each wrapper. Combine the shrimp with all the seasoning ingredients together.
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Cut the shrimp into small pieces and place in a large bowl. Press the edges of wrapper so the filling is enclosed and a small packet is formed. Wrap the wontons by placing tsp of the filling into the skin and fold. Most northern chinese wontons do not contain shrimps. Mix in pork 2 tablespoons rice wine soy sauce 2 teaspoons salt sesame oil and white pepper.
I have made several wonton soup recipes on this little chinese food blog and this one is my current favorite. The 3 filling recipes below ask for a packet of wonton wrappers. Different from sichuan style wonton soup cantonese wonton soup usually calls for seafood as filling and serve with mild soup. Fresh shrimps is a popular ingredient in cantonese wontons. Seal the edges of each wonton wrapper with the beaten egg.
This is a great activity to get kids and the whole family sitting down together and involved in. Some are all shrimps some are mixture of shrimp and pork and some have fish too. Deep fry the wontons till golden brown. This is a great activity to get kids and the whole family sitting down together and involved in. I have made several wonton soup recipes on this little chinese food blog and this one is my current favorite.
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Some are all shrimps some are mixture of shrimp and pork and some have fish too. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling.
