Shrimp And Vegetable Wontons Recipes

BAKED SHRIMP WONTONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
• Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
• Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

SAUSAGE AND SHRIMP FRIED WONTONS

Steps:

• Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
• To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
• To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer

SHRIMP AND VEGETABLE POTSTICKERS

Steps:

• In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers. Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point.
• Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process.
• Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.
• Sweet mustard dip:
• Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers.

STEAMED SHRIMP AND VEGETABLE DUMPLINGS

Steps:

• In a large bowl mix together all the minced vegetables. It is important that the vegetables are a very small dice because they are filling the small wontons.
• In a skillet, saute the shrimp in the oil until just about pink. I did not fully cook the shrimp because I feel that the steamer does the rest for me. But if you feel differently, by all means go ahead and cook the shrimp fully. The shrimp should also be chopped small, I like chopping them after they cook, it seems easier.
• Once the shrimp has cooled, add it to the minced vegetables and add the salt to season.
• Take each wonton square and add a small amount of filling to the center. take your index finger, wet it and trace it around the edge of each wonton (to create a seal for the wontons once they are pressed together.).
• Pinch each edge of the wontons so to make a triangle, then bring each of the three tips up together to create a bundle.
• Repeat steps four and five until you use up all the filling.
• Prepare your steamer with the water, heat it for a minute or so, and then lay the lettuce leaves on the bottom to prevent the dumplings from sticking.
• Steam the dumplings in batches for about 2-3 minutes, or until the wontons become translucent.
• Enjoy! They go well with soy sauce, however, I prefer the sweeter type sauce I get with the chinese take-out, so if you can find something like that to serve the dumplings with, I would suggest it.

CRISPY SHRIMP WONTONS

Steps:

• Heat oven to 375°F. Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
• Bake 5 to 8 minutes or until golden brown and crisp.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top each with 3 to 5 shrimp.
• Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.

SHRIMP WONTONS WITH SWEET SAUCE

Steps:

• WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
• SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
• Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
• Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
• Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
• If freezing, thaw to room temperature before frying.