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Food is one of my many passions. I loooooove to eat! I only looooooove to cook if it’s really easy and fast! I grew up eating dumplings/gyozas/wontons. Dumpling varieties are endless. There are boiled dumplings, fried dumplings, soup dumplings, and basically any meat or vegetable combinations can go inside a dumpling…even cream cheese or nutella! Yum!

I’ve made dumplings a few times before by following other people’s recipes but the other day I wanted to make something simple so I made my own shrimp and chives wontons.

Ingredients:
**Makes roughly 40 wontons**

1 pound of shrimp (peeled and deveined)
1 handful bunch of chives (cut small)
1 1/2 teaspoon ginger (minced)
1 teaspoon salt
1 teaspoon sesame oil
1 tablespoon rice wine
white pepper to taste (I use more than a dash)
corn starch as needed
1 egg (beaten)
1 package of wonton skins
2-14oz cans of chicken broth

Cut shrimp into pieces and mix well with the chives, ginger, salt, sesame oil, rice wine, and pepper. Add a little bit of corn starch if you feel the mixture is too watery.  Remember to only add a little at a time.

For each wonton skin, fill it with ~1 teaspoon of the shrimp mixture in the middle of the wrapper. If you like your wontons meatier (like me), you can add a little extra filling. Seal the wonton skin edges with egg.

My mom always makes fun of me for the way I wrap my wontons because I wrap them like I would Shanghai dumplings but it’s the fastest way I know! With the filling in the middle of the skin, I fold two opposite corners together. Then I pinch the remaining two corners together.

Boil the wontons in a pot of water. When the wontons are cooked/ready, they will float to the top.
In another pot, boil the chicken broth and add the cooked wontons. Now you can serve the wontons+soup!

If you like, you can also cook egg noodles to make it a wonton noodle soup. Make sure you cook the egg noodles in plain water and not in the soup since the water gets really starchy.

Here’s a bowl of my shrimp&chives wonton noodle soup. I added some chicken thigh meat just to have more meat but that’s definitely optional!

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