There’s no need to order take-out when you can make these delicious wontons in under an hour. For the filling, ground pork is mixed with chopped shrimp and water chestnuts and seasoned with soy sauce and toasted sesame oil. Store-bought wonton wrapp…
rs, sold in the refrigerated or freezer section of supermarkets, are a cinch to work with, and it’s fun to fill, fold, and pinch them into shape. Here, the wontons are steamed, but you could also brown them in a pan with a little vegetable oil.
- 180 grams scampi (frozen)
- 80 grams water chestnuts
- 300 grams minced pork
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 onion
- 1 egg white
- 2 tablespoons cornstarch
- 30 dough (small wonton, squares)
- Peel the prawns, remove the gut, chop in a chopper, set aside in a bowl.
- Whiten the water chestnuts for 1 minute in boiling water, drain, let cool, and then chop.
- Mix the prawns, chestnuts, pork, soy sauce, sesame oil, chopped onion, egg white, and cornstarch.
- Take the wonton wrappers, place a small ball of filling in the center, and moisten the uncovered dough with a brush.
- Fold the 4 sides of the dough into the center, and press hard to seal the edges, and make very tight wontons.
- Brush wontons with oil
- Place the wontons in a bamboo steamer basket placed over a saucepan of boiling water, and cook for about 10 minutes.
- Serve soy sauce or chili sauce to taste.
|Calories1620Calories from Fat950|
|% DAILY VALUE|
|Calories from Fat950|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.