Tuesday, March 30, 2010
50 Wonton skins
20 large shrimp, (deveined, peeled and cut into small pieces)
1/3 bag of cole slaw mix (which is really just cabbage and carrot, pre-chopped, a trick I learned from my mother-in-law, which saves a lot of time)
3 scallions, chopped
1 Tbsp of sesame oil
1 Tbsp soy sauce
1/2 tsp Sriracha sauce
1/3 cup of chopped fresh shitake mushrooms
Sautee the cole slaw mix, scallions and shitake till soft. Pulse a few times in food processor till the mixture is well chopped, but not mush.
Sautee the shrimp till just cooked. Pulse in food processor till it's finely chopped.
Mix the veggies and shrimp together and add all the seasonings.
Place a teaspoon of filling into the wonton wrapper. Use water to seal the edges by folding the wrapped in half, over the filling. You can then fold the corners inward, or leave it as a triangle. 49 more to go!
Boil or fry. Make sure your wonton are well sealed if you plan on boiling. You can also freeze them, but place wax paper between layers if stacking and try not to have them overlap too much or they'll stick to each other.